Fresh produce and foraging are in full swing this season, and diners are loving what’s happening at Isa. Chef Ignacio Mattos, formerly of Il Buco, executes coastal Mediterranean cuisine with a focus on local ingredients, a style homage to Danish Super-Chef René Redzepi. Taavo Somer, the business end of the operation, makes a name for himself in Brooklyn with Isa, the newest of his restaurants, the perfect opportunity to explore new territories: “They’ve exchanged high rents and glitter for the freedom to pursue their own quirky ideas and experiments at a languid, agreeably neighborly pace” said Platt in his review from last week.
The decor, described around the web as “rustic cabin chic,” has an element of textural contrast that Mattos has said is reflective of his cooking. Somer himself did much of the design and carpentry by hand and plans to continue adding more. “Modern primitive” is the term Mattos said that Somer and he like best to describe the cuisine, and it lends itself perfectly to the decor as well.
Recently declared one of NYC’s hottest brunch spots by eater.com (impressive after just starting their brunch menu this February), Isa is upping their game this month with a prix fixe vegetarian lunch every Friday in April. Mattos mixes the menu up daily, and enticement to keep going back for something new.
Image Credit: (c) jmoranmoya