In the stripped-down interiors at the Brooklyn restaurant Isa — exposed tree branches, piles of firewood — there is a hint of the menu to come. All the tapas-size dishes and entrees at the woodsy eatery are studiously simple: raw scallops with apple and celery; sardines roasted with olives; beef tartare with smoked oil and juniper berries. It’s the newest (and much buzzed-about) vision from Taavo Somer, the architect behind the downtown New York institution Freemans, and Ignacio Mattos freewebmakemoneyonline.weebly.com/url, the former chef of Il Buco, both of whom use the word “primitive” to describe the space and the food. “It’s nothing that a home cook couldn’t do freewebmakemoneyonline.weebly.com/url,” Mattos says. “You can do it with two hands freewebmakemoneyonline.weebly.com/url, a knife and a little bit of fire.” More…
The SelbyIsa’s chef, Ignacio Mattos, left, with sous chefs in the kitchen.
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