In addition to the dining room and bar, the space shares a lounge with Customs Speakeasy.
Kathy Tran
McGowan has signed two notable names to the roster at Ella. Executive chef Kyle Farr was previously the executive sous chef at Michelin-recognized Sachet as well as executive chef at the beloved and now-closed Bishop Arts spot, Boulevardier.
McGowan is joined by Julian Shaffer, who will serve as both the general manager and beverage director; last fall, Shaffer was recognized by the Michelin Guide for his exceptional cocktail program at Rye.
Some standout dishes at Ella include shrimp and masa dumplings, with roasted peppers and tomato with charred broccolini. A tenderloin steak tartare comes with a cured egg yolk and fresh bread with a touch of Dijon. Pork cheeks are served in an orange jus with roasted carrots and sunchokes, which don't get near enough attention.
There's a bolognese, slow-braised short rib in a red wine reduction and a salmon entree with a roasted beet purée, chickpeas, parsnips and roasted carrots.
We expect nothing but a good time from the cocktail menu, which will include options like Chocolate Raspberries made with brandy. The Poached Pear is also brandy-based and has riesling with miso brown butter and fresh pear. The Summer Daiquiri is made with a Mexican sugarcane spirit, charanga, with watermelon and mint. The Salsa Verde Ranch Water is made with tequila and mezcal with tomatillo and citrus. We'd drink all those.
In addition to the 2,500-square-foot space that includes a bar, Ella shares a mezzanine with Customs Speakeasy, which will remain open and serve premium Mexican cocktails from bartender Jairo Castillo. According to a press release, the space has a "female-forward feel," with a warm and inviting atmosphere, deep booths and a rose-tiled bar. A hidden staircase leads up to the speakeasy.
Ella will be open for dinner Tuesday through Saturday from 4 p.m. to 10 p.m., with lunch and weekend brunch to follow at a later date.
