At Jessop’s, New Castle’s past remains part of everyday hospitality, inviting diners to pull up a chair and discover history one course at a time.
By John Riddle, Contributing Journalist, Delaware LIVE
At Jessop’s Tavern in historic New Castle, a meal comes with a generous helping of history. English pub favorites, Dutch comfort food, Swedish influences and Belgian beers share the spotlight inside a building whose story began more than three centuries ago.
Located at 114 Delaware Street, the tavern connects its dining experience to the cultures that helped shape the region. For visitors exploring Olde New Castle or residents gathering over dinner, that connection offers a way to experience the past beyond historic markers and museum displays.
“Since the time we opened Jessop’s Tavern, our purpose has been to create a memorable experience while serving history in Olde City New Castle,” the Day family states on the tavern’s website.
According to the website, the building was constructed in 1674. Abraham Jessop, a cooper who made barrels, lived and operated his business there in 1724. His name now identifies a restaurant that has become another chapter in the property’s long history.
Over the years, the address served as residential housing and housed several businesses. During the 1950s, it was known as the Captain’s Log Restaurant. In 1974, it was The Green Frog Tavern. The Day family opened Jessop’s Tavern in November 1996, naming it for the barrel maker who once called the building home.
That history carries into the kitchen, where the menu draws on English, Dutch, Belgian, Swedish and early American food traditions. The approach combines those influences with the tastes and expectations of today’s diners.
The tavern’s website notes that sauces and dressings are made in-house, along with much of the baking. It also says the chef selects seafood for freshness.
Among the menu’s colonial offerings is New Sweden Meatloaf, a Swedish-inspired version of the familiar dish served with vodka cream sauce and lingonberry preserves. Dutch influences appear in “Hutspot” pot roast, a slow-cooked meal accompanied by mashed potatoes, garden vegetables and beef gravy.
For those drawn to English pub fare, fish and chips features beer-battered cod, deep-fried cottage potatoes, a colonial side and traditional sauces.
Another substantial option is shepherd’s pie. The tavern describes its version as a 2½-pound meal, layering seasoned beef, root vegetables and tavern-made mashed potatoes with rich beef gravy.
Oven-baked pot pies offer additional choices, including chicken, beef and ale, crab and lobster. Root vegetables and herb cream sit beneath a crust served piping hot.
Dessert continues the mix of traditions. “Oli Bolen” Dutch apple cakes are deep-fried apple donut holes served with Woodside Farm ice cream and cinnamon whipped cream. Other selections include peach cobbler, bread pudding with butterscotch bourbon sauce and Belgian chocolate mousse cake.
Ice cream made at Historic Woodside Farm Creamery adds a Delaware connection to the dessert menu, with servings available in a bowl or Belgian waffle cone.
Beer is another major part of the tavern’s identity. Its website lists more than 300 Belgian bottled beers and 30 draft offerings, with 20 drafts dedicated to Belgian selections. The broader collection includes beers from the United States and other countries.
Jessop’s also offers an intimate historic dining room for private gatherings of up to 26 guests. Suggested occasions include luncheons, business events, holiday parties, bridal showers, and family celebrations. An inquiry form on the website allows customers to discuss menus and dates.
For the Day family, bringing history to the table also means keeping it relevant to each generation. The result is a restaurant where an old building’s story continues through the meals and gatherings taking place inside it.
At Jessop’s, New Castle’s past remains part of everyday hospitality, inviting diners to pull up a chair and discover history one course at a time.
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