Chef and Co-Owner Tory Miller is opening his fourth restaurant this August following the success of his three other concepts, L'Etoile, Graze, and Sujeo in Madison, Wisconsin.
Miller will showcase traditional Spanish technique at Estrellón: a departure from the French and Pan-Asian focuses at L’Etoile and Sujeo. Remaining the same, however, will be his devotion to utilizing primarily local Midwest ingredients.
The menu will focus on traditional Spanish dishes like paella, tapas, and pinxtos, but made with the meats, cheeses, and produce of Midwest farmers and artisans.
In place of the typical chorizo and Manchego pinxto, Miller will serve a local Wisconsin summer sausage, raw milk cheddar cheese, and pickle pinxto. However, fans of Manchego will not be disappointed as Chef Miller has worked with local cheese company Hook’s to create a Wisconsin Manchego-style cheese for the restaurant.
Other highlights from the menu include smoked trout served with Greek yogurt, caviar, and truffle honey, as well as a Valencian-style paella served with roasted local rabbit, shrimp, mussels, clams, chorizo, chanterelles, cherry tomatoes, Wisconsin Sarvecchio cheese, Bomba rice, and aioli.
“After travelling in Spain, I was inspired by countless techniques and recipes, so I wanted to bring those same skills home and highlight that cuisine though the fantastic ingredients that are bountiful in the Midwest,” Miller says.
Located in a new space off of Madison’s State Street, the restaurant will feature a large 100 seat dining room as well as a separate section for a bar and taperia offering pinxtos, ham, cheese, and seafood that will seat an additional 55. The wine menu will feature primarily Spanish wineries, and the cocktail program will offer a variety of classic and original cocktails focusing on fortified wines. The restaurant will be open for breakfast, lunch, and dinner.
