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Ignacio Mattos

  1. chef shuffles
    Ignacio Mattos Is Leaving Corner Bar and Swan RoomThe downtown chef is checking out of Nine Orchard.
    By Chris Crowley
  2. news
    Did a Union Really Form at Lodi? It’s Not So Simple.A labor group’s message claimed victory, but it’s a bit premature.
    By Chris Crowley
  3. fall preview 2021
    At Lodi, Ignacio Mattos Wants to Fulfill All Your Midtown Noshing NeedsIt’s part café, part bar, part bakery, and part gourmet food shop.
    By Robin Raisfeld and Rob Patronite
  4. closings
    Good-bye to Flora Bar, a Restaurant That Will Be Impossible to Re-createOwner Ignacio Mattos announced his uptown dining room won’t reopen.
    By Adam Platt
  5. coming soon
    Ignacio Mattos Will Open a Bakery and Market in Rockefeller CenterEstela’s chef and owner says Caffè Lodi will open early next year.
    By Alan Sytsma
  6. the underground gourmet
    The Underground Gourmet Re-creates Altro Paradiso at HomeIgnacio Mattos’s meal kits are a welcome reprieve from quarantine cooking.
    By Robin Raisfeld and Rob Patronite
  7. feature
    When the Restaurants Closed, They Cooked for Each OtherChef Ignacio Mattos had just earned a Michelin star. Now he’s struggling to feed his staff.
    By Benjamin Wallace
  8. the future of food
    What Will Dinner Look Like in 2029?Ten chefs cook their vision of the future.
    By Alan Sytsma
  9. the underground gourmet quick bite
    Ignacio Mattos Debuts Sensational New BurgerYou can find it at lunch at Café Altro Paradiso.
    By Rob Patronite and Robin Raisfeld
  10. foodievents
    Feast on Ignacio Mattos’s Cuban Sandwich for a Good CauseBon Appétit’s new fundraising series, “Family Meal,” benefits immigrants.
    By Sierra Tishgart
  11. openings
    Team Estela’s Flora Bar Opens at the Met BreuerThomas Carter and Ignacio Mattos bring their small plates and downtown sensibility to the Upper East Side.
    By Rob Patronite and Robin Raisfeld
  12. The Estela Team’s Two-Part Met Breuer Restaurant to Be Called FloraIt’ll include a casual café and sit-down service.
    By Sierra Tishgart
  13. lunch
    Estela Team’s Café Altro Paradiso (Finally) Begins Weekday LunchThomas Carter and Ignacio Mattos will expand their daytime hours.
    By Alan Sytsma
  14. Restaurant Review
    Nix Pushes the Vegetable-Forward EnvelopeWhile Café Altro Paradiso plays it safe.
    By Adam Platt
  15. Openings
    First Look at Café Altro ParadisoIt opens tomorrow night for dinner.
    By Robin Raisfeld and Rob Patronite
  16. Empire Building
    A New Branch of Estela Will Open on the Upper East SideThey’ll bring the magic uptown next year.
    By Chris Crowley
  17. Date Night
    How Estela’s Ignacio Mattos Managed to Serve a Honeymoon Dinner in a TreeWhich he prepared in a van.
    By Gillian Duffy
  18. Foodievents
    David Tanis Cooking at Estela Tomorrow NightThe former Chez Panisse chef and celebrated author will contribute several dishes to the Nolita restaurant’s regular menu.
    By Alan Sytsma
  19. Interviews
    Sweet Talk: Chefs Chew Over New York’s Changing Dessert LandscapeKaren DeMasco, Alex Stupak, Brooks Headley, and many others speak up.
    By Sierra Tishgart
  20. What to Eat
    What to Eat at Estela’s New Weekend BrunchIncluding a truly excellent egg sandwich.
    By Alan Sytsma
  21. In Season
    In Season: String BeansTry this recipe from Estela chef Ignacio Mattos, who boldly (and successfully) brings together Taleggio cheese and fish sauce.
    By Robin Raisfeld and Rob Patronite
  22. Restaurant Review
    Platt: Estela and the Musket Room Are Modest Bar-Restaurants That Excel at BeingThese are small, sneakily sophisticated downtown establishments.
    By Adam Platt
  23. Foodievents
    Francis Mallmann to Grill in the Street Outside Gramercy TavernThe ‘Seven Fires’ author will cook to benefit Share Our Strength.
    By Hugh Merwin
  24. Phoenixes
    Post-Isa, Alums Spread Wings and Soar, Some Like WhirlybirdsThree chefs who left Isa en masse last month have moved on.
    By Hugh Merwin
  25. Chef Shuffle
    Ignacio Mattos Leaves Il BucoThe chef of five years is pursuing other ventures.
    By Daniel Maurer
  26. The Food Chain
    Ignacio Mattos Goes Wild for the Poussin at Bar JulesAt [Bar Jules] we are lucky enough to have a wood burning grill, which makes everything delicious — seriously, it could make baby poop taste delicious.”
    By Jay Barmann and Helen Rosner
  27. The Food Chain
    Russell Moore Is Captivated by Il Buco’s Beef Empanadas“He sent out these empanadas in the middle of the meal, as if it was a pasta course or something.”
    By Helen Rosner and Jay Barmann
  28. In the Magazine
    Platt on Scarpetta; Recession-Era Lemonade StandsPlus openings, fava beans, and Gael Greene in this week’s magazine.
  29. NewsFeed
    Chefs Love What Mom Used to MakeWe asked a handful of chefs which childhood dishes they remember most fondly and which ones, if any, they’ve reinvented as their own.
  30. Foodievents
    Il Buco Goes Hog Wild Thursday Afternoon Il Buco’s annual Sagra del Maiale festival (pig party to us Americans) runs Thursday from 1 to 6 p.m., and it kills us that we can’t go. The restaurant, which has always been a source of ingredient-driven Italian food, has taken its aesthetic up a notch under chef Ignacio Mattos’ watch. The pigfest is perfectly symbolic of that — it’s not just whole hog, but Ossabaw pork from an island off Georgia. It’s one of the most intensely flavorful pigs in the world, with a taste reminiscent of Spanish Ibérico hogs, wild boars, the sound of rushing water, first kisses in prehistoric South American jungles, and your first pork chop. The menu, which includes barbecued pork, Ossabaw panini, ricotta fritters, farmer’s-market panzanella, and wild arugula with lemon, red onion, and Pecorino, is a paltry $20 a plate. Do what you can to get there; it looks to be pretty special. Sagra del Maiale Festival