Carlson’s Landing Reopens Its Doors!

July 21, 2020, Essex, CT:  Carlson’s Landing introduced itself to the coastal township of Essex, CT in October of 2019. Met with great enthusiasm from residents and visitors, this charming American restaurant and gathering place quickly became a neighborhood favorite, offering a land and sea menu and social bar scene overlooking the stunning Connecticut River and boating community.  After enjoying a busy winter season, the restaurant closed amid the COVID pandemic. This week Carlson’s Landing reopens its doors with a refreshed restaurant for a new day, including safe space dining, outdoor seating, and a new menu prepared by Executive Chef JP Dillon.
 
Spearheaded by seasoned restaurateur Robert Rabine, Carlson’s Landing has adapted its dining room and implemented staff protocols to adhere to state-mandated safety practices. In addition to the outdoor deck seating, tented dining has been created on the front lawn to accommodate more guests.
 
“We are so happy to reopen Carlson’s Landing and thrilled to introduce Executive Chef JP Dillon and his terrific new seasonal menu, “says Robert, “The entire staff is excited about our outdoor seating options.  We can't wait to see our old friends and make some new ones along the way as we finally welcome summer."
 
An innovative new menu is being introduced by Executive Chef JP Dillon, whose kitchen cred includes cook time at such New England favorites as Max Restaurant Group ‘s Trumbull Kitchen in Hartford, D & L Craft Group’s gastro pub restaurants including  Birch Hill Tavern and The Beamhouse in Glastonbury, and the inimitable Hidden Still Restaurant & Moonshine Bar in Ellington.

  

 
Chef Dillon incorporates his New England culinary roots and creative freedom into the menu offerings at Carlson’s Landing as illustrated in such flavorsome dishes including; Quinoa Crab Salad with Arcadia mixed greens, bell pepper, squash, parsley, mint, and harissa lemon vinaigrette; Olive and Goat Crostini topped with shaved prosciutto, garlic oil, and lemon thyme butter; and Seared Scallops with sweet pepper puree, grilled corn, shallots, cucumber, and black beans for starters. In addition to Raw Bar oysters, clams, and tiger shrimp, guests can enjoy Baked Oysters filled with chorizo, onion and garlic, served with an orange mignonette. Entrées feature; Pine Nut Crusted Halibut with beet vichyssoise, basil oil, and microgreens; Filet of Beef accompanied by roasted fennel, sweet potato pave, and blackberry demi-glace; and Fettuccine Primavera tossed with seasonal vegetables, which can be prepared with shrimp, lobster, clams, mussels, or crab. Elevated fish house classics include beer-battered Fish and Chips with citrus aioli and a buttery Lobster Roll topped with a bright apple/fennel/carrot slaw.  We would be remiss if we didn’t let you in on the Seafood Hash with poached eggs and hollandaise for brunch or the soon-to-be-famous Wagyu Burger topped with pork belly, confit tomatoes, caramelized onions, lettuce, gruyere, and spicy aioli.
 
“I hope this menu evokes memories from past travels and dining experiences, as well as creates new memories from dining at Carlson’s Landing,” says Chef Dillon.

   

The beverage program compliments the restaurant’s menu – combining the old with the new. Classic martinis, premium spirits, seasonal cocktails, craft beer, and an all-American curated wine list can be enjoyed throughout the day, after a day on the boat, and late night with friends.