Estela

"Upstairs from NoLita's Botanica is this well-priced arrival from Ignacio Mattos." Full review

"Blink and you'll miss the staircase leading up to this spot, which for years was the home of nolita House." Full review

"More than anything, a sense of freedom pervades at Estela." Full review

"This is campfire cooking so seductive, you want to run to the kitchen and beg Mattos for the whole steak." Full review

"Unlike most of the clamorous new bar joints around town, this one serves small, perfectly crisped croquettes stuffed, in the classic Spanish style, with blood sausage." Full review

"Re-invented brunch: It's enough to get us out of bed on a Sunday." Full review

"We’ll give you two really good reasons to get Estela high on The Hit List: beef tartare and quail, both of which will be the best of each you’ll have tasted in a long time." Full review

"The menu, while spare, has prepositions and conjunctions—and the food on the plate is not just recognizable but decadent and delicious." Full review

"Estela, which Mr. Mattos opened with two partners, Mark Connell and a wine-guy-slash-general-manager named Thomas Carter, is far less confrontational in ways that go beyond the kitchen." Full review

" Is that rye matzo bread under the mashed salt cod? And are those sunchoke chips folded into the sumptuous beef tartare? Are scallops and lardo a good paring on the plate? The answer is "yes"." Full review