Annette

Val’s green beans are finally hitting the menu! (We had to stop snacking on them first). A heaping mess of grilled greens beans, feta cream, and a Marcona almond and mint chimichurri. We promise to provide utensils… but won’t tell if you used your fingers. 😋

🍈 Rancho Durazno charentais melon 🍈 citrus marigold and 🍋‍🟩 jelly.

Quite possibly the most refreshing way to end your meal. Quite possibly only around for a couple more days.

📸 Dan Richard

The first flush of tomatoes is always so exciting. And deceiving. For 2 weeks I feel like a rich queen carting in heirloom after heirloom from the market. And then, it stops. And then I feel like summer is over. And in truth, it’s must beginning. The tomatoes come back— in a capacity that we almost can’t keep up with (oh but we do…)

This is the first round, babies. And we chose to pile them HIGH for our “Greek salad”. But she’s not your average salad. It’s a full goody salad. 𝐂𝐫𝐨𝐟𝐭 𝐅𝐚𝐦𝐢𝐥𝐲 𝐅𝐚𝐫𝐦 🍅, feta, olives, pepperoncinis, capers, oregano and basil.

This guy floats on and off the menu so if you miss it one day— I can assure, it’ll be back on another day (until the tomatoes run out!)

An entire pasta based around Esoterraculinarygarden agretti is our favorite way to cook around here.

House linguine, basil, fennel, agretti, Jake’s spice blend (😝) and plenty of lemon.

On for a short time. On for a good time.

Dreamy scenes from the pass captured by Dan Richard 🥰

We are open tonight, tomorrow and Friday 💃 and will be closed through the weekend. If we don’t catch you this week— we will see y’all for happy hour next week on TUESDAY

Ribeyes aren’t just for dads… but they just might be today.

We’ve changed up our steak frites just a bit… same insanely delicious house made fries and crunchy salad. Different 🥩 and sauce.

Wood fired ribeye with an herby mustard sauce which makes the perfect dipping sauce for those last fries 🫶🏻

Hello spring 👋

Our braised leeks, morel mushrooms and sauce gribiche are one of my ultimate comfort bites this time of the year. Oh! And an anchovy for good measure 😉

Guys. She’s just as tasty as she is dreamy.

My inbox is inundated with unopened substacks that I have somehow subscribed to… but the one substack that I open on a fairly regular basis is Jeremiah Tower’s. Specifically if it’s the dead of winter and the subject line is “MY FAVORITE FISH SOUP WHEREVER YOU ARE AND IN WHAT SEASON”

In January he wrote about Bourride, a provincial fish dish that had me dreaming about spring.

All this to say… Esoterraculinarygarden has green garlic… turnips… and spinach. So the time has finally come for our springy cod take on bourride. I really hope yall love it just as much as we do 🫶🏻

📸 Dan Richard