Reservations can be made here or by calling 646 952 0828. Walk-ins are welcome.
Café Altro Paradiso
234 Spring Street
between 6th Avenue and Varick Street
New York, NY 10013
Monday-Sunday, 12:00pm-Until closing
Saturday & Sunday, 11:30am-3:00pm
Friday & Saturday, 5:30pm-11:30pm
Thomas Carter and Ignacio Mattos are co-owners of Matter House restaurant group which owns and operates estela, Flora Bar and Café Altro Paradiso, an all-day Italian-inspired restaurant they opened in 2016. Our Italian direction was influenced by Ignacio Mattos’ Italian grandmother whom he cooked with during his upbringing in Uruguay. Situated on a sunny corner in West Soho, Café Altro Paradiso’s approachable space and menu invites guests to come in and experience a stimulating New York moment at any time of the day. The menu includes a variety of “simple and marvelous” dishes, as Pete Well describes, including a Sicilian inspired fennel salad with a twist, a critically-acclaimed Wagyu beef burger and a large format turbot fish for a large party. The beverage list includes natural and small Italian producers including a selection from Burgundy and the Rhône.
Thomas Carter, Co-Owner and Director of Beverage and Service
Before Estela and Café Altro, Thomas was the beverage director at the award-winning Blue Hill at Stone Barns. Prior to that, Thomas worked in wine service at Le Bernardin and for Alain Ducasse at the Essex House, and cooked in New York City restaurants including: Le Bernardin, Mercer Kitchen and Union Pacific. He holds degrees from Columbia College Chicago (BFA) and the Culinary Institute of America.
Ignacio Mattos, Co-Owner and Chef
Ignacio was born in Uruguay and learned to cook in the kitchens of grilling master Francis Mallman, Judy Rogers, and Slow Food legend Alice Waters. He moved to New York City in 2006 to become the chef of the NoHo institution Il Buco. He then opened Isa in Williamsburg, where his adventurous cooking earned the restaurant a James Beard Award nomination for Best New Restaurant. Since Ignacio opened estela, Cafe Altro Paradiso and Flora Bar, Ignacio has been nominated four times in the James Beard Awards’ Best Chefs category.
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.
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.
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.
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Café Altro Paradiso takes reservations up to 30 days in advance online and over by emailing firstname.lastname@example.org
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 email@example.com.