Estela Boasts Mediterranean Roots With Bold New York Flavors

By Emily Abrams   ‧   Updated   08/09/2018   ‧   Eat /

[tw-divider]The Scoop[/tw-divider]

  • Housed in the previous Knitting Factory music venue on E Houston St, Estela (on the list of The World’s 50 Best Restaurants 2016) is the lovechild of wine maven Thomas Carter and the fearless Uruguay-based former Isa Chef, Ignacio Mattos
  • Within his modest yet classy space, Mattos has created a menu comprised of Mediterranean dishes with influences from all over New York; the a la carte menu is market-driven with deep distinct flavors 
  • Dive into the velvety house burrata (salsa verde, sweet potato leaf, and charred bread), ricotta dumplings (mushrooms and pecorino sardo), or mussels escabeche (parsley, toast, and aioli)
[tw-divider]The Chef[/tw-divider]
When Mattos was the head chef at Isa in Williamsburg, he became known for his eccentric yet confident cooking style; with a “mild case of weirdness” as the NY Times calls it, Mattos’ pushes the norm; you might remember the infamous sardine next to its own fried skeleton at Isa

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