JP Dillon has been appointed executive chef of Carlson’s Landing restaurant in Essex following the retirement of Robert Rabine.
Dillon, who has worked at the waterfront restaurant since 2020, has previously spent time cooking at some top Connecticut restaurants, including Trumbull Kitchen at Max Restaurant Group in Hartford, Birch Hill Tavern and The Beamhouse at D&L Craft. Group in Glastonbury, and the Hidden Still Restaurant & Moonshine Bar in Ellington.
“Food and wine enthusiasts can expect a menu that changes with the seasons and draws inspiration from local farmers, artisans and the finest ingredients found throughout New England,” Dillon said in a statement. “We are excited to also expand our wine and spirits program, which will include exclusive brands, wine pairing menus and special beer, wine and spirits events.”
The current menu includes baked oysters with brie and garlic, homemade ricotta served with honey roasted bread, red sorrel, rosemary and almonds, and charred octopus with aubergine sorbet. fennel, orange caramel, sweet potato and citrus.
Homemade desserts have become a Carlson’s Landing signature. And brunch specialties run the gamut, from coffee cake with fresh apples and fig and buckwheat financier to crispy potato cake with steak and a boiled egg and lemon and ricotta pancakes with cinnamon butter.
Carlson’s Landing is open for lunch, dinner and Sunday brunch. Hours are Wednesday through Saturday, 11:30 a.m. to 9 p.m.; Sunday Brunch, 11:30 a.m. to 3 p.m.
For more information, call (860) 767-2727 or visit carlsonslanding.com.