Estela
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From one of NYC's most consistently praised and popular restaurants, a fresh look at American ingredients.
Ignacio Mattos was raised in Uruguay and trained with Francis Mallmann and at Zuni Café and Chez Panisse before coming to New York. He opened Estela "to give people what they wanted in a way they didn't expect....the food had to have nerve. It needed to be assertive, and if far from perfect, it needed to bare the soul."
He achieves that through dishes such as cherry tomatoes with dried shrimp flakes and garlic; swordfish with fava bean tabbouleh; and pork with charred cucumbers and leeks. Mattos's presentation style is casual but his cooking is serious and this book makes it clear why he is so consistently singled out for praise by his peers.
Hardcover. Color photographs throughout. 320 pages.
