Clementon, New Jersey Essie’s Restaurant & Lounge is a hideaway for artistic Creole American cuisine and world-class entertainment, thanks to the passionate efforts of Mike and Sherry Gillespie. Named in honor of Mike’s aunt, Essie, who was a matriarchal figure and culinary inspiration, the restaurant blends rich family traditions with a unique dining & entertainment experience. Specializing in many signature dishes, Essie’s offers a diverse menu that caters to various palates while maintaining an authentic Creole flair. As a Black-owned business, Essie’s not only celebrates its cultural roots but also aims to provide a warm, welcoming atmosphere.
In an exclusive interview with the nation’s premier faith-based and professional newspaper for winners, Anointed News Journal, the Gillespie’s share their passion for this Restaurant & Lounge and why it is an unforgettable experience for customers.
Collins II:
Who is Mike Gillespie?
Mr. Gillespie:
I’m a striving entrepreneur and an outgoing man.
Collins II:
And who is Sherry Gillespie?
Mrs. Gillespie:
Sherry Gillespie is a mother and wife and business owner.
Collins II:
We are here to talk about your Restaurant & Lounge. Why did you select the name “Essie’s”?
Mr. Gillespie:
Well, “Essie” comes from my aunt who raised us, raised me. She was the matriarch of our family, and her name was Sandra Gillespie. We all called her Essie. Some people called her “Starchy,” but mainly Essie. She was the light and love to everyone that came in touch with her. When she departed, it was the same time we purchased the place. She was so proud of us for getting this place and seeing the vision that my wife, my son, and I had for one another, and doing a restaurant. She left us abruptly while we were in the process of doing this. So we were at the time looking for a name. What better name than Essie? The household we grew up in; a lot of the stuff we have here are recipes from what she used to do in the kitchen. So it fitted perfectly; and the color scheme, the green, it was all her. That’s why when people come here, we always try to make them feel like they are walking into our home.
Collins II:
Yes, I noticed the staff was friendly as I walked in. Now, the cuisine. I know you mentioned it was Creole American. Can you explain the whole cuisine choice and selection?
Mr. Gillespie:
So when we went into it, we came up with the Creole cuisine style. We looked at the food scene through South Jersey and Philadelphia and found there wasn’t much there. We ate this cuisine growing up as well, so we said, why not pick that? You know, you got a lot of people doing the typical foods.
Collins II:
Like southern and soul food.
Mr. Gillespie:
Soul food and stuff. So we said we’re going to go a little different and stick fast to what we’re doing. We have our signature dishes, which are our gumbo, étouffée, our fried rice, and our Essie fries. We run chef’s specials and have American cuisine like lamb, blackened salmon, and a 16-ounce bone-in ribeye. We also have a variety of small plates. We just try to cater to anybody that comes in and wants to eat. Our level of spice is high because it’s Creole. We also have pretty much anything anybody wants to eat. We have alfredo on the chef’s specials. We have seafood, poultry, any protein you could possibly want to eat off the menu, all with a high flavor profile. We don’t play with salt heavily. We’re big on herbs and spices. Very big.
Collins II:
You mentioned you have alligator too, right?
Mr. Gillespie:
Yes, we have alligator. We had a fried clam salad, but it wasn’t well received in the area, so we pulled that back. We were getting into the frog legs, but they weren’t well received either. But we just try to channel it to make people want to expand their palates at the same time. You know what I’m saying?
Collins:
So part of it is your aunt’s legacy. But I see the particular style and aesthetics. What else went into really making this your vision?
Mr. Gillespie:
Well we used to do party promotions and concerts. And this building we completely gutted. During the covid stages, while we were still under construction, the roof collapsed… Anybody else during that time would have gave up and walked away. We had problems during inspections. We also brought in interior designers but their visions wasn’t ours. So we went on a culture tour looking at various textiles, chairs, wallpaper, etc.… And we just started piecing it together.
One of my favorite movies of all time is The Wiz. So when you go upstairs, I have a sign that says, “Don’t Bring Me No Bad News.” We have various pieces of art, and we do live music and comedy shows as well.
Mrs. Gillespie:
It’s like an intimate setting instead of like a big venue. So you actually get that intimate close up and personal. Not like when you go to the big arenas and you’re way back there. Here they get to talk, touch, take pictures.
Collins II:
It seems to be a lot of excitement with different parts of your business all in one building.
Mr. Gillespie:
So we have the bar area, dining area; Then we have the lounge, and then we have the TVs in the lounge where you can get your sports, or you can do private events in there. We just try to give you everything all in one little space. Yet we’re not gigantically big.
Collins II:
This is a Black-owned business, which is great in general. It’s Black-owned entrepreneurship. And it also seems that you just know what the customer wants.
Mrs. Gillespie:
We try, we try.
Collins II:
It seems like, as you said, it’s a very comfortable environment. It seems like you have that eye. When you have an idea, it seems to fit.
Mr. Gillespie:
We try hard to understand what the customer is looking for. We try so hard to please every customer. But you can’t please everybody. Yeah, but we try 1000% to make it right for everybody who enters our doors.
Collins II:
And so what’s next for Essie’s Restaurant & Lounge?
Mr. Gillespie:
So what’s next? We’re still learning and growing. We have potential expansion coming in. Lord willing, everything goes right. That’s something to talk about later when you interview us, maybe three or four years down the road, to see how much we’ve elevated to other locations. We want to grow the brand. It’s just a vision that we have. We see the ups and downs of this game. It’s very tough. Hospitality and customer service are tricky and tough. But you have to really love it. We love doing it. There are no days off with this.
Collins II:
So, in a final word, what would you like to say to the readers of the Anointed News Journal?
Mrs. Gillespie:
I’d like to thank everybody who supports us. Hopefully other people will find out about us. Come out and enjoy us!
The Anointed News Journal thanks the Gillespie’s for the opportunity to interview them and tour their beautiful restaurant and lounge. I had chance to try a sample of various menu items, from hush puppies to bourbon wings, to beef sliders, and even crystal marinated alligator bites. I was blown away by the flavor, presentation, and creativity of the food. I highly recommend giving Essie’s a taste. They can be located at 1 Garfield Ave, Clementon, NJ 08021.
Essie’s Restaurant and Lounge, under the stewardship of Mike and Sherry Gillespie, continues to thrive by offering a Creole American dining experience infused with the warmth and love of family tradition. As a Black-owned business, Essie’s not only honors the legacy of its namesake but also aims to expand and elevate its brand in the years to come. With its unique blend of Southern hospitality and flavorful cuisine, Essie’s stands out as a culinary gem in South Jersey.
By Christopher Collins II
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