reservations

reservations

Reservations can be made here or by calling 646 952 0828. Walk-ins are welcome.

hours & location

All-Day Menu
Monday-Sunday, 12:00pm-Until closing
Lunch
Monday-Friday, 12:00pm-3:00pm
Brunch
Saturday & Sunday, 11:30am-3:00pm
Dinner
Monday-Thursday, 5:30pm-11:00pm
Friday & Saturday, 5:30pm-11:30pm
Sunday, 5:30pm-10:00pm

about

Café Altro Paradiso opened in 2016. A bright corner space with a brass bar and big windows that look out onto Hudson Square, the restaurant serves Italian food with chef and owner Ignacio Mattos’ light and quietly inventive touch. Mattos first learned to make pastas and ragúswhile growing up in Uruguay, from his Italian grandmother. Later, he would focus on the cuisine at Manhattan’s beloved Il Buco, where he ran the kitchen for five years.


At Altro, he cooks appetizers like arancini, grilled octopus with chickpeas, and a house-made sausage; pastas like candele cacio e pepeand strozzapreti all’amatriciana; and mains like a steak with bleu cheese butter and a pork chop with caramelized fennel to share. The burger, offered on all of our menus, is frequently ranked among the city’s best. The beverage list focuses on natural and small Italian producers, but there is also a selection from Burgundy, the Rhône, and several other non-Italian regions.


Altro holds two stars from the New York Timesand was named one of the best Italian restaurants in the city by Condé Nast Traveler.


Ignacio Mattos, Owner and Chef

Ignacio was born in Uruguay and learned to cook in the kitchens of the Argentine grilling master Francis Mallmann, Zuni Café’s Judy Rodgers, and Chez Panisse’s Alice Waters. In 2006, he moved to New York City to become the chef of the NoHo institution Il Buco, where he cooked for five years before opening Isa, in Williamsburg, which earned a James Bear nomination for Best New Restaurant in 2011. In 2013, he opened Estela, downtown, which earned a place on the World's 50 Best Restaurants List. He went on to open the Italian-inspired Café Altro Paradiso in 2016 and, shortly thereafter, was approached by the Metropolitan Museum to create a restaurant for the Met Breuer, Flora Bar.


In 2017, Esquire named Ignacio America’s Chef of the Year, and he has been nominated four times for Best Chef: New York by the James Beard Foundation. His cookbook Estela, released in 2018, was named one of the best books of the year by the New York Times Book Review.


Zach Zeidman, Chef De Cuisine

Before pursuing his passion in culinary arts, Zach received a Bachelor of Arts in Architecture. Zach has been a part of the Matter House team for several years before his position at Café Altro Paradiso, serving as a Line Cook and Sous Chef at Estela and as the opening Sous Chef at Flora Bar.


Amanda Smeltz, Wine Director

Born and raised in Harrisburg, Pennsylvania, Amanda studied Philosophy and Literature at Marquette University and during her time as a student, worked her first position at a restaurant under one of the original managers of Gramercy Tavern. While moving to New York and earning an MFA from The New School, Amanda gained more experience in restaurants, joining the opening team at The Breslin and The John Dory Oyster Bar helping to develop both restaurants' wine programs. In 2012 Amanda became the wine director at Roberta's Pizza and Blanca in Brooklyn, where she brought international recognition to their wine program and helped Blanca receive its two Michelin Stars. Now as the Wine Director of Estela and Café Altro Paradiso, Amanda offers a deep selection of natural wines with a focus on expanding wines from the Mediterranean rim at Café Altro Paradiso.


Natasha Pickowicz, Head Pastry Chef

Natasha is the pastry chef at Matter House, where she oversees the pastry programs at Café Altro Paradiso, Flora Bar and Flora Coffee. A San Diego native, Pickowicz was a former academic and music journalist before moving to Montreal and starting a job at a local bakery, Depanneur Le Pick Up, and then Lawrence Restaurant. She moved to New York in 2013 to work at Andrew Tarlow's Marlow & Sons and Diner, before joining Matter House in 2014 to oversee the pastry offerings at Cafe Altro Paradiso and Flora Bar. Most recently, Pickowicz was named as a semi-finalist of the James Beard Award "Outstanding Pastry Chef" and heads up the annual Bake Sale for Planned Parenthood at Café Altro Paradiso, which brings together friends in the restaurant industry to raise money for the NYC chapter of Planned Parenthood.


Fiona Thomas, Assistant General Manager

Fiona grew up in Pennsylvania where her parents were busy practicing and teaching biodynamic farming. She moved to New York City to go to The New School's Eugene Lang College and promptly fell in love with the vibrancy and diversity of city life. Fiona’s NYC restaurant career includes a long stretch as captain at Gotham Bar & Grill, and after graduating from the Institute of Culinary Education's pastry and baking program, baker’s assistant at One Girl Cookies, pastry stagaire at Le Bernardin, pastry cook at Bar Boulud and ABC Kitchen, assistant gm at momofuku má pacha and also the beloved Brooklyn spot, Franny’s.


Kelsey Shaw, Service Director

Before pursuing hospitality, Kelsey received a Bachelor of Arts in International Relations from Boston University. Kelsey has a deep understanding of beverages and service, serving as a former Sommelier at Rebelle, Junior Sommelier at Pearl & Ash and as the Service Director for Happy Cooking Hospitality. Kelsey earned a Certificate of Wine Studies at Boston University’s Metropolitan College and in 2015. The awards that Kelsey have received include the Wine Spectator Grand Award at Pearl & Ash, La Paulée Sommelier 2015 and La Fête du Champagne Sommelier 2016. Kelsey currently serves as the Service Director at Cafe Altro Paradiso.


Steve Geuting, Sous Chef

Before pursuing a career in culinary arts, Steve studied music at Berklee College of Music in Boston and spent time as a touring musician and recording engineer. After his time in the music industry, Steve studied at the International Culinary Center, formerly the French Culinary Institute. He then spent time as a Line Cook at Dumont, and a Sous Chef at Fort Defiance, a seasonal restaurant in Red Hook Brooklyn, where he saw how important a restaurant is for a community while experiencing Hurricane Sandy. Steve then served as a Sous Chef of Craft Restaurant, where he was introduced to New York fine dining and the bounty of the Union Square Farmers Market. Steve joined the Café Altro Paradiso team in 2017.


Contact

Reservations can be made here or by calling 646 952 0828. Walk-ins are welcome.

For general inquiries: info@altroparadiso.com

For press inquiries: estela@beccapr.com


Large Parties

Café Altro Paradiso takes reservations up to 30 days in advance online and over by emailing info@altroparadiso.com

For parties of 7 or more, Café Altro offers a nightly prix-fixe menu. To arrange a group seating or to plan a full restaurant buy out, please email info@altroparadiso.com.

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