Darien, CT - For two decades, former Darien restaurateur Colin Ambrose has been at the forefront of the sustainable food movement, originally in Amaganset, and now in Sag Harbor, Long Island with his popular café, Estia’s Little Kitchen. Only, the practice of growing his own fruits and vegetables on the restaurant’s property, and obtaining the rest of the ingredients from local farmers whenever possible, was never a gimmick. It was simply how he chose to source his food in order to maintain the high standards he set for the restaurant.
“It seems to be almost trendy now, “says Ambrose, “For me it has always been a sound, responsible, and wholesome way of running my restaurant. And at the end of the day, the most important thing is that it all tastes great, no matter where it comes from”.
The second incarnation of Ambrose’s refreshing restaurant concept and home style hospitality comes to Darien in the form of Estia’s American, a charming café that will offer breakfast, lunch and a juice bar, then transform itself into an urbane restaurant and bar for dinner service. Located in the newly developed brick walk section of a busy downtown, Estia’s American intends on filling a niche in the culinary landscape with its simple, clean, vibrant foods, big flavors, and genuine hospitality. With a nod to sustainable foods, local sourcing whenever possible, and old style butchery, Estia’s is sure to raise the bar of the local dining scene.
In the kitchen with Ambrose will be Carissa Waechter, a graduate of the Art Institute of New York City’s culinary arts program. Carissa began her culinary career under world pastry champion, Michel Willaume at Mondrian Pastry in New York. She worked as head pastry chef at both David Burke and Donatella Restaurant, as well as Beacon NYC before joining the pastry team at the Dinex Group under esteemed chef Daniel Boulud for several years. Carissa then followed the food trail to Amagansett, Long Island developing close relationships with the local farmers while operating the Amagansett Farmers Market. Co-founder of the Amagansett Food Institute and responsible for launching food programs with the East Hampton School District, Carissa's Breads, her own line of baked goods, is produced with locally grown and harvested ingredients, including the wheat she mills herself.
The menu for Etsia’s American takes its cues from the tried and true favorites of the original Estia’s in Sag Harbor. Estia’s from-scratch approach starts with the aroma of fresh baked bread in the morning. With hot coffee and freshly squeezed juices to start your day, breakfast includes; the Cajun omelet with andouille, tomato, onion and peppers; buttermilk pancakes with banana, blueberry, or apple; Big Al’s Burrito with toasted flour tortilla rolled with egg whites, veggie burger, mixed vegetables and jack cheese; house made granola; and hearty breakfast bowls such as the spinach and mushroom hash with organic brown rice and two eggs.
Lunch specialties run the gamut from crab cakes with vida slaw and lemon to a grilled shrimp quesadilla with, cilantro, pepper and jack cheese, and the 8-grain BLT with avocado and cole slaw to “PRD’s” sliced steak sandwich with arugula, blue cheese, and grilled onion. Estia’s famous “A’s Pop Breakfast Bowl” consists of chicken, organic red quinoa, egg whites veggies and avocado. Salads are seasonal and fresh, with lots of textural and flavor contrasts. “Mary Ellen’s Salad” is a healthful mélange of avocado, beets, garbanzo beans, spinach and feta, and the chili chicken taco salad with greens, beans, corn, corn chips and sour cream is a customer favorite. There are always chalkboard specials, tacos of every kind, and soups for the soul.
Ambrose has taken great care to create a menu that’s never boring and that has a broad appeal. Dining between 5:30-6:30 PM brings with it a $28 three course prix fixe option that includes items directly off the menu. Enjoy any type of burger you want on Sundays including beef, lamb, turkey, veggie, even tuna. Go Mexican on Taco Tuesday or shellfishing on Wednesdays. There’s always something delicious coming out of the kitchen.
Dinner at Estia’s American is special. After 5 pm he petit space morphs into a cozy restaurant and intimate bar. American made beer, spirits and wine varietals make up the beverage program. Creative cocktails are chef centric and even the bottled water is filtered / carbonated in-house. The global dinner menu has an exceptional fondness for Mexican cuisine as seen with the local, free range pork tamale with chili sauce and sweet corn, the Mexican sweet corn soup with tortilla strips and touch of sour cream, and the mole lamb shank with fall greens and sweet potato puree. More mouthwatering dishes include: paella with andouille, chicken, shrimp, local fish and little necks; chicken Bolognese with fresh homemade pasta; and pan roasted chicken with mashed potatoes and mixed vegetables. Sweet and savory pies include chicken and lobster pot pies, and seasonal fruit pies, all of which can be ordered to be enjoyed at home.
The décor is reflective “Americana”. Ambrose has recruited the talents of local Hampton artists Ross Watts and Jim Gingerich, whose modern flag interpretations and outdoor panoramic scenery artistry will adorn the walls throughout Estia’s. But most of all, Estia’s has heart, and that will be seen, as well as felt in this modern, old-style neighborhood restaurant and gathering place.
Estia’s American is set to open for Breakfast and Lunch the week of April 9 and for Dinner by early May.
1020 Post Road, Brick Walkway
Error: Unable to load the DBD::mysql Perl module. Please ask your server administrator to install the Perl module DBD::mysql, version 2.1021 or newer.
Can't locate DBD/mysql.pm in @INC (you may need to install the DBD::mysql module) (@INC contains: /home/stamf3/public_html/cgi-bin/nws2/modules/ /usr/local/lib64/perl5 /usr/local/share/perl5 /usr/lib64/perl5/vendor_perl /usr/share/perl5/vendor_perl /usr/lib64/perl5 /usr/share/perl5) at /home/stamf3/public_html/cgi-bin/nws2/modules/IT/DB/MySQL.pm line 125.
Note: We reserve the right to delete posts at any time if we decide that they are offensive or distasteful. CURRENT HEADLINES: