The Essex’ ever-evolving restaurant-slash-takeout concept now includes a full-on butcher shop and fishmonger! If you’re considering fish for Easter or Passover, head here for a rosy side of Ora King Salmon. This fancy fish is ecologically and sustainably farmed in New Zealand and unlike any salmon you’ve ever tasted. I slow-roasted a pound the other night and was wowed by the delicate, buttery flavor and melt-in-your-mouth texture. All it called for was a squeeze of lemon. (Roast at 300 for 15 to 20 minutes).
You’ll find a bevy of beautiful fish in the case, including monkfish, branzino, black seabass, and plenty more, cut to order. Wagyu Strips and Rib-eyes are hand-cut here, and you can round out your grocery shopping with prime strips, whole chickens (or parts), and all manner of chops. A Sashimi counter is coming soon, and CAKE! Stop in and introduce yourself to Gabe, the new butcher.
p.s. The tents are back and opening this week at The Essex, offering all the options from the Essex Public Market.