By Robin Raisfeld & Rob Patronite

When sommelier Thomas Carter and chef Ignacio Mattos were planning to open their Nolita restaurant, Estela, three years ago, they looked for inspiration to the modern wine bars of Europe — unassuming places likeManfreds in Copenhagen and Le Verre Volé in Paris that surpassed expectations with the quality of the food and drink.

And Estela did surpass expectations, earning Mattos a reputation (not to mention a James Beard nomination and a visit from the Obamas) for his offbeat takes on tartare, gnocchi, and even the seemingly simplest salads. As often happens in this type of culinary fairy tale, the question arose, "What next?" 

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