New York Magazine 2007

New York Magazine 

Estancia 460

Critics’ Pick

Profile

 

When restaurateurs Stacey and Jorge Sosa split, Jorge kept the midtown location of Sosa Borella, and Stacey assumed custody of the original in Tribeca. The new name, Estancia (which translates roughly as “ranch house”), reflects the Argentinean restaurant’s upscale-rustic feel. Stacey remains a frequent, enthusiastic presence, with photographs of her and the kids prominently displayed near the bar. That personal touch extends to the food via fresh ingredients in the bistro-style cooking. Italian-inflected sandwiches, pizza, and pasta anchor lunches for the business crowd. Diners at dinner seek out the parrillada, then top it with a dulce de leche wrapped in taut crepes and garnished with strawberries. The focal point of the high-ceilinged space is a long marble bar, surrounded by worn wooden tables and chairs; the mood turns romantic when white linens and candles appear for prime time.

Recommended DishesPizza pollo, $15; steak salad, $16; parrillada, $24

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