(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.
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 was born in Uruguay and learned to cook in the kitchens of the Argentine grilling master Francis Mallmann, Zuni Café’s Judy Rodgers, and Chez Panisse’s Alice Waters. In 2006, he moved to New York City to become the chef of the NoHo institution Il Buco, where he cooked for five years before opening Isa, in Williamsburg, which earned a James Beard nomination for Best New Restaurant in 2011.
At estela, which he opened in 2013, he strives to express his various influences and the energy of the city in a playful and delicious way. In addition to estela, Ignacio owns the Italian-inspired Café Altro Paradiso, in Soho, and seafood-focused Flora Bar, inside the Met Breuer museum on the Upper East Side. In 2017, Esquire named him America’s Chef of the Year, and he has been nominated four times for Best Chef: New York by the James Beard Foundation. His cookbook Estela, released in 2018, was named one of the best books of the year by the New York Times Book Review.
Andrew Lawson, General Manager
Sam Lawrence, Chef de Cuisine
Amanda Smeltz, Beverage Director
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