47 East Houston Street, New York, NY 10012 (212) 219-7693
Estela is a restaurant in downtown Manhattan from chef Ignacio Mattos. Set one floor above Houston Street, it is a bistro at heart, taking familiar ideas like tartare, ricotta dumplings, burrata on toast, fried rice, and steak, and presenting them in new, satisfying ways. The bar is open late, and you can come in for just a glass and a small bite, should you feel like it. Now in its 5th year, estela has earned numerous accolades, including a place on the World’s 50 Best Restaurants List and two stars from both New York Magazine and the New York Times.
Ignacio Mattos, Owner and Chef Ignacio Mattos is the chef-owner of New York restaurants estela, Café Altro Paradiso, and Flora Bar. Born in Uruguay, he has a bold, singular style inspired by the city he now calls home, time spent in Europe and South America, and the mentorship of chefs Alice Waters, Francis Mallmann, and Judy Rodgers. In 2017, Esquire named Ignacio America’s Chef of the Year. His first cookbook, Estela, was ranked one of 2018's best by the New York Times Book Review.
Estela shows home cooks how to think and cook like acclaimed chef Ignacio Mattos of NYC's Estela, Café Altro Paradiso and Flora Bar. Known for taking ordinary ingredients and transforming them into extraordinary dishes, with each bite revealing unparalleled flavor combinations and surprising techniques, Ignacio takes readers through the thought process behind some of the most celebrated dishes in New York City.
Estela presents over 133 recipes, including classics that will never leave the restaurant's menu, such as Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast and the hide-and-seek joy of the Endive Salad with Walnuts and Ubriaco Rosso.
“The restaurant’s famed innovative yet simple cuisine, including bright and savory fruit salads and other vegetable-forward dishes, along with comforting mains.” —Epicurious
“Ignacio Mattos cooks with an uncompromising palate, a keen artist’s eye, and a playful, loving heart. Filled with secrets big and small, Estela will teach you how to understand and harness flavor like one of the world’s most talented chefs.” —Samin Nosrat, author of Salt, Fat, Acid, Heat
“Ignacio takes you on different roads—from comforting to surprising to simple to gutsy, many times all at once. I love this book.” —Francis Mallmann, chef and author of Mallmann on Fire
“Ignacio follows his own path, cooking with joy and confidence, approaching food from all perspectives, making bold statements yet remaining humble. Estela is serving some of the purest, most beautiful food in New York City.” —Alice Waters, owner of Chez Panisse and founder of the Edible Schoolyard Project
“A visionary sort of simplicity. Estela is the elegant expression of a seeker on a striking path; a story of elemental, intuitive, and nourishing cooking.” —Chad Robertson, co-owner of Tartine Manufactory and author of Tartine Bread