(Kitchen Closes at 11pm)
Friday and Saturday 5:30pm-1am
(Kitchen closes at 11:30pm)
Saturday & Sunday, 11:30am-3pm
(Limited Bar Menu, 3pm-5:30pm)
Estela takes reservations up to 30 days in advance online and over the phone, 212-219-7693.
For parties of 6 or more, Estela offers a nightly prix-fixe menu served at either 6:30pm or 9:30pm. To arrange a group seating, please email email@example.com.
Find us at 47 East Houston Street, at Mulberry Street, upstairs.
47 East Houston Street, New York, NY 10012
Friend of the Devil
Another Negroni Variation
Come On Get Happy
Off Color Brewing ‘Apex Predator’ Farmhouse Ale
Stillwater Contemporary Works ‘Yacht’ Pilsner
Maine Beer Company ‘Peeper’ Pale Ale
Ballast Point ‘Sculpin’ IPA
Evil Twin ‘Yin’ Imperial Stout
Johann Hild Elbling Sekt Brut – Mosel, Germany NV
Charlot-Tanneux ‘Expression’ Extra Brut
Parigot Crémant de Bourgogne rosé
La Cigarrera Manzanilla
Equipo Navazos La Bota de Fino nº54 ‘Macharnudo Alto’
Romain Chamiot Jacquère, Apremont
Peter Lauer ‘Barrel X’ Riesling feinherb
Benanti ‘Biancodicaselle’ Etna bianco
Domaine aux Moines ‘Le Berceau des Fées’
A&M Tissot ‘Patchwork’ Chardonnay
Abbatucci ‘Rouge Frais Impérial’
Paul Chapelle Santenay ‘Les Gravières’ 1er Cru
Pedralonga ‘Tinto doUmia’
Gerben Tonkens ‘La Boutanche’ Cinsault
Fabbrica di San Martino Colline Lucchesi
Yannick Pelletier ‘L’Engoulevent’
Silvio Giamello ‘Vicenziana’ Barbaresco
In 2013, Thomas Carter and Ignacio Mattos took over the intimate space that once housed the Knitting Factory music venue and turned it into Estela. Set above Houston Street, the lively restaurant serves food inspired by the Mediterranean, cooked with a personal approach that incorporates the distinct flavors of New York—from the stalls of Chinatown to the bakeries of Brooklyn. There is a deep wine list, as well as a bar serving cocktails late into every evening.
Thomas Carter, Co-Owner and Director of Beverage and Service
Before opening Estela, Thomas was beverage director at the award-winning Blue Hill at Stone Barns for six years. He previously worked in wine service for Alain Ducasse at the Essex House, and as a cook at New York restaurants including Le Bernardin, Mercer Kitchen and Union Pacific. He has degrees from Columbia College Chicago and the Culinary Institute of America. Thomas and Ig found each other through a truffle guy.
Ignacio Mattos, Co-Owner and Chef
Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.
For general inquiries: firstname.lastname@example.org | For press inquiries: