JP Dillon has been named executive chef of Carlson’s Landing restaurant in Essex upon the retirement of Robert Rabine.

Dillon, who has been with the waterfront restaurant since 2020, previously spent time cooking in some leadling Connecticut restaurants, including Max Restaurant Group’s Trumbull Kitchen in Hartford, D&L Craft Group’s Birch Hill Tavern and The Beamhouse in Glastonbury, and the Hidden Still Restaurant & Moonshine Bar in Ellington.

“Food and wine enthusiasts can look forward to a menu that changes with the seasons and takes its cues from local farmers, artisans, and the best ingredients found throughout New England,” Dillon said in a release. “We are excited to be expanding our wine and spirits program as well, which will include exclusive brands, food pairing menus, and special beer, wine, and spirits events.”

Current menu highlights include Baked Oysters with brie and garlic, House-Made Ricotta served with honey-roasted bread, red sorrel, rosemary, and almonds, and Charred Octopus accompanied by fennel sorbet, orange caramel, sweet potato, and citrus.

House-made desserts have become a Carlson’s Landing signature. And brunch specialties run the gamut from fresh Apple Coffee Cake and Fig & Buckwheat Financier to crispy Potato Cake with steak and a soft egg and Lemon and Ricotta Pancakes with cinnamon butter.

Carlson’s Landing is open for lunch, dinner and Sunday brunch. Hours are Wednesday through Saturday, 11:30 a.m. to 9 p.m.; Sunday brunch, 11:30 a.m. to 3 p.m.

For more information call (860) 767-2727 or visit carlsonslanding.com.