Beer-Boiled Soft Pretzels ($6)
A stack of rustic soft pretzels, made from a dough that’s closely related to the pizza dough used nextdoor and accompanied by a house-made mustard that the chef has been working on almost since the lease was signed.
• Assorted Pickles and Cheese (individually priced)
Diners can choose-their-own-adventure on a starter with cheeses and cured meats priced by the ounce, as well as a selection of house-made pickles and preserves. Shown here are Mt. Tam cheese from Cowgirl Creamery, pickled blueberries, and red onion-currant chutney.
A sampling of colorful vegetables is emblematic of the simple, market-driven food on offer. It’s accompanied by ranch dressing, made in-house with Banyuls white wine vinegar.
Wood-Oven Marinated Fennel ($10)
Molly Wizenberg says that myth about British food being bad is just that: a myth. This dish is inspired by her experience with perfectly cooked, simple vegetable dishes in London. Cooked in the pizza oven, it features preserved Meyer lemon, elderflower, and small-batch Colline di Santa Cruz olive oil.
Lacquered Smoked Pork Shoulder ($18)
After a long development and testing period, this homage to British roasts debuted at Wizenberg’s baby shower, much to the excitement of friends and family. The vegetable accompaniment changes daily. Pictured here with shishito peppers.
Chilled Peaches in White Wine ($8)
Locally-renowned Pence peaches soaked in white wine reflect the kind of simplicity that Essex’s owners are known for, with the punch of flavor for which they’re famous.
Blackberry-Lemon Eton Mess ($8)
With seasonal fruit and a British heritage, this dessert is the essence of Essex.
The whale wallpaper demonstrates how the aesthetic of Essex differs from its sibling and neighbor, Delancey, abandoning the seriousness of pizza perfection for a little time with a cocktail.
The unsigned exterior still has remnants of the former tenant, an umbrella store, but the inside has been made over entirely, into a quirky neighborhood bar.