The residents of the Lower East Side have never hidden their pride for their neighborhood, revering it and protecting it before the United States was even a nation. During Revolutionary times, when the British tried to seize control of the LES, they were opposed by a defiant group of local shopkeepers, tradesmen, and artisans determined to defend their rights, calling themselves the Sons of Liberty. This historical account of neighborhood devotion is the inspiration behind Sons of Essex, whose owners celebrate the area by serving seasonal menus that reflect its melting-pot heritage.

A serving from each course of the updated-at-any-time menu takes guests on a gastronomic odyssey as varied as the LES. The appetizer list may present dishes such as Chinese-inspired pork-belly sliders, served open-faced and seasoned with a five-spice hoisin-and-plum sauce. The journey continues from there, maybe with truffle mac 'n' cheese made with truffle sauce and parmesan gratin; the truffle mushroom pizza with three cheeses, roasted seasonal mushrooms and arugula; or perhaps the pork belly sliders with soy-mirin glaze. To further demonstrate their neighborliness, chefs share recipes on the website, demonstrated in how-to videos.

The interior strikes a look somewhere between industrial and farmhouse, with lots of aged, rough-hewn wood, exposed floors, and tufted booth backs that wind around the perimeter. This is the handiwork of designer Chien Dao, who rounds out the vision with flea-market wares such as vintage lamps and chandeliers, repurposed food crates, and antique pretzel canisters sourced from places such as the Brooklyn lumber yards. Behind the old-fashioned deli facade, the spot is furnished with old wooden beams, steamer trunks, and gilt-framed photos of Lower East Siders discovering texting for the first time.