Estela
contemporary
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Estela
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Estela
About
Menu as captured Sep 1, 2026 · source ↗
We hold 623 venues in New York, NY and could score 353 of them. Positions are counted against those 353.
v1.7.4 10.2/100 = sourcing 1.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 2 distinct [class=breed-word x0.50, class=unclassified x0.30], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 9.2/18 (capped at 35% of the 1.0-point evidence base).
sourcing
Ibérico
Attribute“Ibérico Corn velouté with finger lime and coriander 12/ea Oysters with yuzu kosho mignonette* 6/ea”
on the menu · source ↗
protein
Berkshire
Attribute“Berkshire pork with romano beans and vin jaune*”
on the menu · source ↗
See the week▾
| Sunday | lunch 12pm – 2:30pm · lunch 2:30pm – 5pm · dinner 5pm – 10:30pm |
|---|---|
| Monday | 5pm – 10:30pm |
| Tuesday | 5pm – 10:30pm |
| Wednesday | 5pm – 10:30pm |
| Thursday | 5pm – 10:30pm |
| Friday | lunch 12pm – 2:30pm · lunch 2:30pm – 5pm · dinner 5pm – 10:30pm |
| Saturday | lunch 12pm – 2:30pm · lunch 2:30pm – 5pm · dinner 5pm – 10:30pm |
Hours checked Aug 24, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Book on OpenTable ↗link checked Aug 24, 2026
Authority & awards
- 12 Ways to Eat Through Our List of the Best Restaurants in ... ↗
The New York Times
National authority“n. RYAN SUTTON Same-day splurges Le Bernardin (No. 21) serves the full seafood tasting menus to anyone who drops by the lounge. Folks who want to try the $110 pasta tasting at Rezdôra (No. 63) can usually book a same-day table on the later side.”
- MICHELIN Guide 2026: One Star ↗
MICHELIN Guide
Award - The 100 Best Restaurants in New York City in 2026 ↗
The New York Times
National authority“Estela | | | | | --- | --- | --- | | New American | $$$ | Manhattan | Natalie Keyssar for The New York Times; Grid: Ed Lefkowicz for The New York Times More than a decade on, you can still sense the rebel beneath the polish. Ignacio Mattos’s cooking is as smart and craftily oblique as ever, and even the old hits retain a restive energy, like a”