Counting House OPEN

/ Updated on August 14, 2018

The longtime Brick Restaurant in the Brick Hotel & Tavern on The Circle in Georgetown has changed ownership and is now The Counting House on the Circle. Owners Ed and Lynn Lester brought the historic building back into working order many years ago, but have decided to leave the restauranting to others. It looks like they might have hit the jackpot with 302 Cook Crew, LLC, consisting of Chef Bill Clifton (Henlopen City Oyster House) and associate Miguel Batiz (longtime front-of-house guy for Grotto Restaurants) have taken over ownership of the restaurant portion of the iconic hotel and tavern.

Meet Chef Bill and Miguel Batiz on their 7/14/18 broadcast on Sip & Bite with the Rehoboth Foodie: Click here for the podcast.

The new concept will surely bring The Counting House Restaurant back into the forefront of dining in the County Seat of Sussex.

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  1. Bob Houck says:

    Having been longtime patrons of the Brick restaurant and bar we were excited about the prospect of experiencing fresh ideas and new menu items being introduced at the Counting House. Last night was our first visit since the changeover and we left smiling! As usual we sat at the bar for happy hour and ordered from the varied bar and dinner menus. It remains the closest we’ve come to the friendly welcoming atmosphere of “Cheers,” and it was great to get to know Miguel who was making drinks with a new staffer, Ryan. My spouse raved about the deviled egg from the bar menu. Next time he might try the fried pickles or sliders which were being savored by a patron sitting next to us. We then ordered separate dinner entrees of crab cakes and coffee roasted duck breast (highly recommended to me by Ryan). The two crab cakes were broiled to perfection with not a trace of filler. The roasted squash and peanut remesco accompaniments were delicious. The sliced duck breast was a generous size and cooked to perfect pinkness and tenderness. Add the summer squash pancakes and roasted string beans and this was a fine dinner. I also ordered a small side of greens with a very tasty light caesar dressing. We took half of both dinners home to enjoy again. The new restaurant operators are still testing the waters with food creations in the yet-to-be expanded kitchen, but I’d say they’re on the right track to keeping the Brick on the Georgetown Circle a food and drink destination away from the beaches. Bob Houck

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