Led by chef and owner, Colt Taylor, The Essex takes a modern, elevated approach to regional American cuisine - turning the simple into the sublime. Bringing his New York Pedigree working for famed chefs Dominick Cerrone, Alfred Portale, Eric Ripert and helming the Famed One if by Land, Two if by Sea, we impart depth complexity and attention to detail on all dishes. We feature locally sourced products from the Connecticut and New England family farms and fisherman, and highlight produce from our own beautiful river valley. Dining around our open kitchen, you can watch these ingredients come to life through our innovative, yet approachable menu. And alongside this ever-evolving house menu, we offer a daily changing menu that truly highlights seasonality and freshness.