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Brett McDaniel

@chefbrettmcdaniel

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Head Chef at @esoteric_vb

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new special tonighttttt ✨

octopus carpaccio - confit baby fennel | orange segments | calabrian chili caper oil | picked celery | ramp dusted crispy fingerlings

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roasted lamb rack on special tonight:

lemon herb panko encrusted | roasted garlic parsnip puree | black garlic dijon | pomegranate jus | roasted baby carrots + broccolini | pickled mustard seeds | hazelnut gremolata

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This past Thursday was cool. It was cool for so many reasons.

But it wasn’t just cool because we got work alongside @LCDfoodie on an event like we used to do instead of some of some of the bigger things we’ve worked on together.

It wasn’t just cool because we had some of the best farmers, watermen, chefs and hospitality professionals that VB has to offer all in one room.

It wasn’t just cool that the food was off the charts, the music was great and the beverage pairings were perfection.

It wasn’t just cool that the crowd who came to gather and eat and mingle all had a good time and enjoyed being part of something bigger.

It was also cool because this shift in the Virginia Beach culinary scene that we’ve been a part of forever a decade is finally starting to get some recognition. Everyone who took part in this remarkable event has been working so hard over so many years to change the definition of food and hospitality in the Virginia Beach area, and to have an organization like the James Beard organization recognize our city as a place for culinary and hospitality excellence is a direct result of all of the hard work of so many. It’s truly something remarkable to be a part of.

Thank you to the farmers, thank you to the watermen, thank you to the chefs and thank you to the extraordinary staff @Yorkies. Thank you to the City Of Virginia Beach for embracing the new normal for Virginia Beach cuisine and hospitality. We’re just getting started.

📸: @mmanuelmalik

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It was an honor to even be in the same building as these folks; making it on the plates was just a bonus.

@yorkiesvb first @beardatthebeach event was spectacular. The passion trivium from farmers, chefs, and event participants was intoxicating. This is exactly the type of collaboration I have dreamed about alongside going full time agriculture.

Virginia is more special than most realize; including locals. What our environment can facilitate makes those that steward it even more special. I am humbled among such giants.

Weather and politics can try to slow us down, but nothing can stop it. Momentum is building. I can’t wait to see the next level of evolution and all the ones that will come after it.

Buckle up and keep supporting all of those that make it possible!

Photo: @mmanuelmalik

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New special this weekenddddd…

mediterranean braised short rib - black garlic au jus | beef tallow potato pave | roasted brussel sprouts | smoked soy roasted cremini mushrooms | pickled mustard seed

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CHEF FIELD TRIP that I have been waiting to do for a long time!!! I am a very grateful & stoked to check out the whole operation at @sewansecott (our host Heather was awesome) clam & oyster farm. From the science of growing & cultivating clam/oyster all the way to the waters. HUGE thanks to @wrlchef for setting up the field trip and bringing alot of great local Virginia Beach chefs together to experience it all! Also checked out local farm with asparagus, peaches, blueberries, & more! YES CHEF!
***PSA!!! Check out some oyster larvae under the microscope in slide 6,thousands of micro clams held by hand in slide 7, & they say that bucket in slide 17 can range up to 2 million oysters...🤯 🦪🐚 ✨️ #badboysdoinggreatthings #fuckthatsdelicious #yeschef

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Yesterday we took a field trip to @sewansecott for some product research. Took a tour through hatchery’s and cruised out to the oyster rocks. It was windy but overall beautiful day. Learned all about the clam and oyster production. Left with some knowledge and gear. Farm to table, dock to dish, support local! Thanks for having us Heather:)

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**A Love Letter to my Baby**
Happy Tenth Anniversary to Esoteric!
In lieu of a big bash we would rather get all up in our feels abt owning a small business.
The first few years were a lot of forced smiles behind the pain and so much tears and worry. Waiting until Monday to write checks because the acct was depleted by Friday. Worrying about volume, worrying about perfect food, perfect service so people would return. Zero advertising budget. No big cat investors.
But we NEVER lost sight of that original dream, that first seed we planted that we knew, once watered and loved, would eventually bloom. We have been through some darkness and change but ALWAYS more light than dark. We were overachievers that thought it would all catch on more quickly than it did.
BUT IT DID
There are 3 groups that have made this wild ride possible. First, our top notch, irreplaceable staff. It simply could not be done without each and every one of you- I don’t cry in the walk in (waaay too cold for me) but Tory has passed me tissues countless times in the office. She’s one of the best women I’ve ever known, she truly handles it ALL and with a work ethic that’s unmatched.
Brett! My ride or die, his obvious culinary prowess is undeniable and his loyalty is, simply put, RARE and so appreciated.
JB! How would we even be alive without you??
I couldn’t do it without every single other manager, key, FOH and BOH all star here.
Next, my kids : Lilly, Caroline and Ruby—it’s hard to be a working mom’s kids and when I see how proud you are of me and this lil restaurant it lessens my mom guilt and makes it all worth it.
Finally, our AMAZING regulars and guests and brides and grooms and everyone in between. We adore you. We are here because of you. You bring us thoughtful gifts, you chop it up with us and we ltrly live for the smiles on your faces when we exceed your expectations with a great service or epic event. They say this is one of the most brutal businesses and they ain’t lyin! But we wouldn’t trade it for the world not even one day of it.

The ancient poet Rumi said “Only from the heart can you touch the sky” and thats what we have at Esoteric—ALL HEART BABY!
XOXO,
Kristina

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Holy shit, I’m 30. Reflecting on my twenties, I am struck with how complex they were. So many beautiful memories and shared meals, god knows how many plates I’ve touched and people I’ve fed. There was a lot of laughter, some nights that I don’t remember well, and some times I could never forget. There was loss, heartbreak, anxiety, negativity, and other less than ideal situations. Aside from the people whose voices I will never be able to hear again, I wouldn’t trade any of it. The amount of love I have in my life is incredible, even if it’s not always shown, I feel it from near and far and am so fucking grateful for it all. As I enter the next decade of my life, I’m thrilled to finally be figuring out my brain, to realize that I’m worthy of all of the great things that I have and be able to show up to a less than kind world with compassion. Life isn’t perfect, and it never will be, but it’s mine. Thank you all for being a part of it, and I’d love to hear some stories about how I have been a part of yours. I love you all and can’t wait to see what happens next! 🍾🍾🍾

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New burrata salad on the menu, featuring some freshies from the garden 🫜🫛🌽

Arugula | apricot kombucha vin | sugar snap peas | charred corn | pickled radish | shaved shallot | orange pearls | roasted pistachios

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Late post: @esoteric_vb & @chefbrettmcdaniel snapped with their brunch special yesterday 💥
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A Fried Chicken Caesar Benny 😮‍💨
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Check out their monthly brunch event, Beats Beers & Brunch - every last Sunday!
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#virginiadigest #supportlocal #chickencaesarbenedict #brunch

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