Estelle's, Southern Comfort Cuisine, Now Open for Business on Tremont Street
Estelle's, located at 782 Tremont St. in the South End, opened for business this past Saturday.
Located at the corner of Massachusetts Avenue and Tremont Street (782 Tremont St.) the new restaurant is under the direction and expertise of partner Brian Poe of Poe’s Kitchen at the Rattlesnake and executive chef Eric Gburski of Cambridge's East Coast Grill.
With a menu heavily influenced by Brian Poe’s Georgian roots, Poe an Gburski have taken traditional homstead recipes from Poe’s grandmother and given them a modern twist. Expect to find appetizers like bacon hushpippies with orange-chili honey and parsley butter, buttermilk fried chcken thighs, or a smoked chicken gumbo with andouille sausage. Entrees include Braised Pork Shank with Tasso ham-lemon relish & mashed sweet potatoes (19.50); Grilled Jumbo Gulf White Shrimp with spiced corn nuts, New Orleans BBQ sauce & seared jalapeño grit cake ($22.50) and Cajun Cornmeal Crusted Catfish with pecan-parsley relish, garlic seared greens & red beans ‘n rice - ($19.50), to name a few.
The drink menu at Estelle’s will feature a constantly rotating selection of 30 beers on tap alongside an additional 70 options available by the bottle and an eclectic wine list.
The concept of the restaurant is to evoke a sense of community and history with traditional southern hospitality that blends with a modern vibe, according to the owners. The restaurant is named after the restaurant and nightlife destination that once stood only a block away in the Roxbury Crossing neighborhood.
The space features immense doubled paned floor-to-ceiling windows, and sleek stainless steel finishings are paired with rustic southern wooden floors. The L-shaped bar fits 11, and the dining room, with natural matte-finished wood tabletops with old fashioned claw footings, seats 70.
Estelle’s will be open for dinner daily beginning at 5 p.m. and for weekend brunch from 11:00 a.m. through 3 p.m. The bar will stay open until 2 a.m nightly.