Estela

The more I eat at Estela, the more I want to return. Chef Ignacios Mattos has an uncanny ability to take familiar ingredients and present them in unfamiliar ways. His cooking is simple and straight-forward yet rich with flavor, precise and innovative. 

Photos from my meal on April 10, 2015

Cocktails

Mussels escabeche on toast ($15)

Mussels escabeche on toast ($15)

Celery, raisins, pistachios, and Bayley Hazen blue ($15)

Ricotta dumplings with mushrooms and pecorino sardo ($25)

Fried arroz negro with squid and romesco ($23)

Pork with charred leeks and wheatberries ($30)

Sweet potato dessert