Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
… View more
Opentable Diners Choice 10 Best Restaurants in CT CT Magazine Best Restaurants in CT Rising Chef Star Colt Taylor CT Mag Best New Restaurant Yankee Magazine Passion, love and innovation fuel our vision. We value the foundation of French Technique with a modern approach to classic American Cuisine. Experience Modern American cuisine that draws inspiration from the land, sea and deep heritage of the Connecticut River Valley, alongside a legion of international flavors. The Essex marks the transition between old New England charm and upscale elegance; a time that calls for refreshment and rejuvenation. Steeped in the rich heritage of the Shoreline focused on sustainable and locally-sourced products available from farm and sea.
Hours
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 4–9 PM |
| Wednesday | 4–9 PM |
| Thursday | 4–9 PM |
| Friday | 4–10 PM |
| Saturday | 4–10 PM |
Address and Contact Information
Address: 247 Main St, Old Saybrook, CT 06475
Phone: (860) 237-4189
Website: https://www.theessex.com/
Menu Photos
Photo Gallery
Related Web Results
The Essex
A Progressive Modern American Restaurant in Essex, Connecticut offering fresh local seasonal farm to table food in a fun energetic setting.
Reservations – The Essex
Phone. 860-237-4189. Location. 247 Main St., Old Saybrook CT 06475. Reservation policy: We have a very small dining room, and we are a restaurant built …
Menus — The Essex
Email(required). Sign up for news and updates. SubmitSubmit. The Essex, 247 Main Street, Old Saybrook, CT, 06475, United States 860-237-4189 [email protected].
Reviews
Paul Meijer
The Essex – True Fine Dining on the Shoreline…
There’s a quiet confidence in a restaurant that opens with tea. At The Essex, the first note of the tasting menu isn’t plated, but poured. A hibiscus apple infusion unfolds like a perfumed whisper, delicately floral with a hint of orchard fruit, setting the tone for what becomes a deeply expressive journey.
The canapés arrive in procession, each a tightly choreographed overture. The cheddar gougères are precisely what one hopes for, cloud-light with the warmth of sharp cheese blooming across the palate. Salmon rillettes are restrained and silky, while the octopus fritter lands with crunch and brine, a fine contrast to the accompanying bisque. It’s a small cup of lobster essence, rich and gently foamed, almost reverent in its concentration.
Then comes tuna and foie. An unlikely pairing, but one that sings under the quiet supervision of chive, a glint of olive oil, and the salinity of Maldon. It’s less about decadence and more about duality. Oceanic silkiness meets earthy fat, somehow in harmony.
The black bass, its skin lacquered and shattering, swims atop a bouillabaisse reduction sharpened with warm spice. Butter beans bring a mellowing pulse, grounding the dish in something closer to comfort than drama.
From there, a surprise: trofie tangled with lobster, kissed by Thai chili and piquillo, veiled in a cheese that reads more alpine than maritime. There’s walnut, too, unexpected but essential, lending the dish a late-winter heft that feels more intellectual than indulgent.
The pork course arrives and reorients the evening. Braised deeply, served with house-fermented sauerkraut that doesn’t just cut through the richness but dances with it. There’s history in that pairing, a nod to tradition without being beholden to it.
Then, the crescendo. Wagyu, gilded in truffle, anchored in a Perigordine sauce that leans into its own opulence. The sunchoke is the anchor here, earthy and honest, a subtle reminder that luxury doesn’t always shout.
A granita of roasted blueberry and champagne cleans the slate with a sparkling austerity. Fruity, yes, but also unexpectedly complex, hinting at fermentation and frost.
Finally, dessert. Sticky toffee pudding, but refracted through a sharper, more aromatic lens. Butterscotch lavishes the plate, but it’s the thyme and parsnip that linger. The vegetal edge and herbal note are proof that sweetness can be thoughtful, even contemplative.
The Essex has a way of delivering pleasure without pandering, of showing technique without ostentation. It’s a meal that considers not just flavor, but progression, texture, restraint. Even the smallest detail hums with intention.
… moreThere’s a quiet confidence in a restaurant that opens with tea. At The Essex, the first note of the tasting menu isn’t plated, but poured. A hibiscus apple infusion unfolds like a perfumed whisper, delicately floral with a hint of orchard fruit, setting the tone for what becomes a deeply expressive journey.
The canapés arrive in procession, each a tightly choreographed overture. The cheddar gougères are precisely what one hopes for, cloud-light with the warmth of sharp cheese blooming across the palate. Salmon rillettes are restrained and silky, while the octopus fritter lands with crunch and brine, a fine contrast to the accompanying bisque. It’s a small cup of lobster essence, rich and gently foamed, almost reverent in its concentration.
Then comes tuna and foie. An unlikely pairing, but one that sings under the quiet supervision of chive, a glint of olive oil, and the salinity of Maldon. It’s less about decadence and more about duality. Oceanic silkiness meets earthy fat, somehow in harmony.
The black bass, its skin lacquered and shattering, swims atop a bouillabaisse reduction sharpened with warm spice. Butter beans bring a mellowing pulse, grounding the dish in something closer to comfort than drama.
From there, a surprise: trofie tangled with lobster, kissed by Thai chili and piquillo, veiled in a cheese that reads more alpine than maritime. There’s walnut, too, unexpected but essential, lending the dish a late-winter heft that feels more intellectual than indulgent.
The pork course arrives and reorients the evening. Braised deeply, served with house-fermented sauerkraut that doesn’t just cut through the richness but dances with it. There’s history in that pairing, a nod to tradition without being beholden to it.
Then, the crescendo. Wagyu, gilded in truffle, anchored in a Perigordine sauce that leans into its own opulence. The sunchoke is the anchor here, earthy and honest, a subtle reminder that luxury doesn’t always shout.
A granita of roasted blueberry and champagne cleans the slate with a sparkling austerity. Fruity, yes, but also unexpectedly complex, hinting at fermentation and frost.
Finally, dessert. Sticky toffee pudding, but refracted through a sharper, more aromatic lens. Butterscotch lavishes the plate, but it’s the thyme and parsnip that linger. The vegetal edge and herbal note are proof that sweetness can be thoughtful, even contemplative.
The Essex has a way of delivering pleasure without pandering, of showing technique without ostentation. It’s a meal that considers not just flavor, but progression, texture, restraint. Even the smallest detail hums with intention.
Chandra G
One of the best restaurants I have been to in a while! The oysters app was different with a whipped sweet hollandaise, the octopus was tender and the best I have ever had, and the tuna tartar was delicious garnished with a cherry. For my main meal, I ordered the beef wellington and it came perfectly prepared with a crispy crust and melt-in-your-mouth beef. The desserts were also top-notch. Chocolate bar and raspberry, apricot and cheesecake. Yummy! Our server was the most knowledgeable and sweet. We sat outside and it was a beautiful night. Loved it all!
… moreMakayla Rioux
Truly the most amazing food experience i have ever had. The valentines day tasting menu flipped my world upside down. i will NEVER look at food the same, if i could shout from the rooftops about this restaurant and tell everyone in the WORLD to try it, I would. And I will. ((not pictured, they made sure we left FULL and gave us extra of anything we loved which i absolutely appreciate and adore)). The owner, Cole came by every table and talked to us as if we have known each other forever, alll of the staff was amazing and friendly, I couldn’t have asked for anything more.
… moreRobert Marcarelli
Great Dinner! Order The Chef Tasting! Amazing experience from the Amuse to Chocolates at the end. Chef Colt Taylor knocks it out of the park on every course! Don’t hesitate! Make a reservation now! You won’t regret it!
… moreRonald B
My wife and I tried the 7 course tasting menu with wine pairing. It’s SO fun trying exciting culinary creations you’d never have normally. Did i love them all, no, but we had so much fun. The wines paired were great and they have a nice pour. Service was exceptional. I love being able to see the chefs in action as well.
… moreNadezda Musatova
Very disappointing experience. After reading all reviews, I was expecting much more from this place. Great atmosphere and design, but food and cocktails were disappointing.
It is very interesting to watch food preparation at the open kitchen, but for a price we paid and taste of food , not impressed!
Some of the dishes were returned as we could not eat it.
Not recommending and coming back.
… moreIt is very interesting to watch food preparation at the open kitchen, but for a price we paid and taste of food , not impressed!
Some of the dishes were returned as we could not eat it.
Not recommending and coming back.
Christina M
Loved this place! Came into town for a few nights with my husband and we got so lucky dining here. Some of the dishes were so unexpected – in a great way. We got 3 apps – the beets, beef carpaccio and oysters – all stellar. And the beef wellington is not to be missed it was CHEFS KISS. For dessert we had the chocolate bar – so decadent and DO NOT SLEEP ON THE PAVLOVA – whatever was under it – a spiced pear and parsnip custard? was BOMB. We sat at the bar – bartender was great and the Chef/Owner brought our dishes out and was so nice. I wish we had more places like this in Fairfield County.
… moreJohn Hennessey
We really enjoyed the experience! New location looks great, cozy and fun. The staff were great and chef checked in on us. The cocktails were crafted, not just thrown together, and we’re great. We went with the five course chef’s menu and were very impressed with the flavors. There were bonus apps, dessert and complimentary champagne for our daughter’s birthday; although not the ideal place to celebrate a 21st. The right amount of food for all except our growing seventeen year old. We would highly recommend!
… moreM
I went to the restaurant last night with my friends to celebrate my friend of over 10 years 28th birthday! we had an otherworldly exquisite experience. Every single dish was exceptional, and the service that the chefs, server, and every single person there was wonderful! It was quaint and perfect. I highly recommend this restaurant!
… moreHeath Henry
We’ve been to The Essex new location in Old Saybrook twice now and came away quite satisfied both times – we will definitely be going back. Most recently, we reserved bar seats and enjoyed a couple cocktails and some food off the a la carte menu. The steak tartare and the halibut dish (both pictured) tasted just as good as they look. Pacing was perfect between the “appetizer” and the main dish. The bartender John was quite friendly and prepared some tasty drinks. Previously, we sat at the chef’s counter for my birthday in July – a very intimate experience – where the interaction with the kitchen staff made for a great foodie experience. The portion of food and time between dishes was perfect to avoid that feeling of being full setting in. The team was also more than happy to accommodate my duel food allergies. It’s clear they take great pride in the details for both the food and drinks they prepare and the results are quite delicious.
… more