Essex Public House officially replaces Parc on Hollywood Boulevard today. In June, co-owner Greg Link discussed his vision and Spacecraft designer Kristofer Keith explained his aesthetic for the gastropub, which includes 19-foot ceilings with embossed tin squares, an oak-topped black bar with an iron truss bottom and high-top black leather banquettes. Today, it’s all about Essex’s food and beer.
Chef-partner Chris Ennis said he plans to change the menu at least every three months, featuring “a lot of rustic cuts” in dishes like braised oxtail ravioli with bone marrow sauce and slivered asparagus. “Everything is either free range or wild,” says Ennis. This includes a 15-pound bass he recently tracked down, plus Sonoma ducks. He plans to confit the legs, sear the breast and make a jus out of the bones. You’ll find grilled pizzas with “flakiness inside, but a real crisp crust,” topped with options like La Quercia prosciutto, speck and Pamplona chorizo. Ennis even has a play on pigs in a blanket called Figs In a Blanket, featuring Mission figs stuffed with cave-aged blue cheese and wrapped in La Quercia prosciutto. Desserts include Banana-Bacon Fritters with Coffee and Caramel Fondue ($7) and Bing Cherry Strudel with Warm Cardamom Icing and Pistachio Whip Cream ($7).
Christina Perozzi (“The Beer Chick”) is consulting on the beer selection, which includes 20 taps and 30 more brews by the bottle. Expect glasses like Uncommon Brewers Siamese Twin Ale ($7), Victory Hip Hop Devil American IPA ($6) and The Bruery Black Orchard ($8). You’ll find bottles like Hitachino Nest Red Rice ($11), Schneider Aventinus Weizenbock ($12) and Harviestoun OLA Dubh ($15/$20).
The Buffalo native said that unlike other Hollywood establishments, Essex will be open to the public. They’re “truly trying to be a neighborhood city vibe.”