(Kitchen Closes at 11pm)
Friday and Saturday 5:30pm-1am
(Kitchen closes at 11:30pm)
Saturday & Sunday, 11:30am-3pm
Walk-ins are always welcome.
Reservations can be made up to 30 days in advance here or by calling 212 219 7693
For parties of 6 or more, Estela offers a nightly prix-fixe menu.
To arrange a group seating, please email firstname.lastname@example.org
Find us at 47 East Houston Street, between Mulberry and Mott, upstairs.
Ignacio and Thomas found each other through a local truffle purveyor in New York City. In 2013, Thomas Carter and Ignacio Mattos took over the intimate space that once housed the first iteration of the Knitting Factory music venue and turned it into Estela. Set above Houston Street, the eclectic bistro-style restaurant is serious yet lively and serves a New-American menu, cooked with a personal approach that could serve as your neighborhood spot for a drink as well as a spontaneous New York dining experience. There is a diverse wine list with a range of grape varietals, winemaking styles, and from different regions, as well as a bar serving cocktails late into every evening. Estela has earned many accolades including the award of one of the World’s 50 Best Restaurants in 2017.
Thomas Carter, Co-Owner and Director of Beverage and Service
Before opening Estela, Thomas was the beverage director at the award-winning Blue Hill at Stone Barns. Prior to that, Thomas worked in wine service at Le Bernardin and for Alain Ducasse at the Essex House, and cooked in New York City restaurants including: Le Bernardin, Mercer Kitchen and Union Pacific. He holds degrees from Columbia College Chicago (BFA) and the Culinary Institute of America.
Ignacio Mattos, Co-Owner and Chef
Ignacio was born in Uruguay and learned to cook in the kitchens of grilling master Francis Mallman, Judy Rogers, and Slow Food legend Alice Waters. He moved to New York City in 2006 to become the chef of the NoHo institution Il Buco. He then opened Isa in Williamsburg, where his adventurous cooking earned the restaurant a James Beard Award nomination for Best New Restaurant. Since Ignacio opened Estela, Cafe Altro Paradiso and Flora Bar, Ignacio has been nominated four times in the James Beard Awards’ Best Chefs category.
Andrew Lawson, General Manager
Andrew was born and raised in Los Angeles, California and began his career in restaurants when he moved to New York City in 2012. Prior to becoming the General Manager at Estela, he held positions at New York restaurants including Flora Bar, Rebelle, and Toro. Andrew earned a BA from Trinity University in Texas.
Sam Lawrence, Chef de Cuisine
Sam began working at Estela as a Sous Chef and earned his position as a Chef de Cuisine. Originally from Australia, Sam began cooking when he was in high school and continued to pursue a career in the culinary arts, by completing internships and attending culinary school. After working at Cutler & Co for a few years, Sam moved to Paris to work at Bones with Chef James Henry. Sam's travels through Scandinavia and other countries in Europe inspired him to continue pursuing his career by joining the team at Estela.
Amanda Smeltz, Wine Director
Born and raised in Harrisburg, Pennsylvania, Amanda studied philosophy and literature at Marquette University. During her time as a student, Smeltz worked her first position at a restaurant under one of the original managers of Gramercy Tavern. Upon moving to New York and earning an MFA from The New School, Amanda gained more experience in restaurants, joining the opening team at The Breslin and The John Dory Oyster Bar helping to develop both restaurants' wine programs. In 2012 Amanda became the wine director at Roberta's Pizza and Blanca in Brooklyn, where she brought international recognition to their wine program and helped Blanca receive its two Michelin Stars. Now as the Wine Director of Estela and Café Altro Paradiso, Amanda offers a deep selection of natural wines with a focus on diverse global winemaking regions at Estela.
Ryoko Yoshida, Sous Chef
After receiving her BA from The University of Southern California, Ryoko pursued her passion for cooking and food at the Culinary Institute of America at Greystone. She was eager to experience urban life and moved to New York City in 2012, spending time in the kitchens of Gramercy Tavern and ABC Kitchen. Ryoko joined the Estela team in 2011, starting as a cook and earning her position of Sous Chef.
Alex Leonard, Sous Chef
Originally from Chicago, Alex began his restaurant career at the age of 16. Alex worked at fine dining restaurants in Chicago including Le Vichyssois and Bernard Cretier and L20. Alex moved to New York City in 2010 and earned experience at Michelin-starred restaurants including Daniel and Corton. A few years later, Alex had the opportunity to work in the Rene Redzepi's kitchen at Noma in Copenhagen, where he gained new insight into cooking and a rejuvenated spirit. Alex returned to NYC and served as the Chef de Cuisine at Blanca in Brooklyn, working with the team to earn its two Michelin Stars. Before joining the team at Estela, Alex opened LowLife in the Lower East Side and earned a Zagat 30 Under 30 Award.
For general inquiries: email@example.com
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.”
“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