Ella Funt

T.G.I.Funt

Come drink, come dine

See you this evening

Ella
🌹

Happy Humpday New York

Come join us for a glass of red this evening, see you soon

Love Ella
🌹

This is a version of Jorge’s scallop dish with melon and yuzu; with precision Jorge and his team have been refining and balancing this delicate dance of spicy, sweet and citrus.

Behind every plate at Ella Funt is a dedication to detail and quality, where fresh ingredients and technique come together on the plate

Lorenzo Amos’s

“Timmy reading“
Charcoal on cardboard
2024
Is hanging on our cork wall

Lorenzo Amos, born April 18, 2002 in New York City, is a multidisciplinary artist currently based in New York. In an effort to capture the life of his surroundings Lorenzo Amos went back to paper sketches in search of a new way to paint figuratively, a way to trap the truth found in fleeting appearances. Lorenzo’s works reflect the idea of new American icons, passerby on the street, dreams and memories are a perfect example of this newfound immediacy, “drawing what I’m lookin’ at”.

family dinner last week :)

Jorge served his Ella classics

Starter: Cured tuna with Jimmy Nardello peppers
Main: Wagyu steak with eggplants, lemon, and potato
Desert: Panna cotta with vanilla topped with a mix of honey and Cabernet vinegar and finished with toasted soba cha

Behind every plate at Ella Funt is a dedication to detail and quality, where fresh ingredients and technique come together on the plate.

Oysters with fingerlime mignonette. Simple. Refreshing. Delicious.

Dear Marcus we wish you a very happy birthday!

That candle in the panna cotta has the power to make all your wishes come true! Hope you chose wisely ;) what better way to enjoy it than in front of your very own mural ‘Ego Death’ 🎈

Jorge’s delicious panna cotta with vanilla topped with a mix of honey and Cabernet vinegar and finished with toasted soba cha holds magic powers!

Our new favourite Ella dish from Jorge: The swordfish is local and wild caught coming from New Jersey. We lightly grilled it and brush it with duck fat.
The chanterelles are poached in butter and wine. The sauce Vin Jaune is a light cream sauce made using tender spring onions and wine. The dish is garnished with very fresh and tender sweet potato leaves that have a briny, sweet, and earthy finish that complements the vin Jaune.

“My ethos I would say is time and place. Here at Ella Funt I am in a modern eccentric and eclectic artistic European space. I will be bringing my art to the plate, drawing upon a spectrum of influences from my travels around Europe and introducing delicious simplicity to the multi faceted Ella Funt experience, I am delighted to be here.”

- Jorge Luis Pabón

With a career that’s been a culinary adventure, Jorge Luis Pabon was most currently the Executive Chef at Estela in New York City, where he’s been whipping up unforgettable dishes since December 2021. Before that, he was the driving force behind the kitchen at Manhatta, shaping its menu from May 2018 to April 2020. His kitchen journey has taken them from the bustling energy of Agern to the iconic French Laundry, where he honed their skills as Chef de Partie. Jorge also stirred up magic at Lincoln Ristorante and Mihoko’s in New York, and spent a memorable year at Montali in the heart of Italy. His culinary roots were planted with a hands-on stint at Jean Georges.

Our doors are reopening tonight! If you want to be the first to try Jorge’s new Ella menu come by this evening!!

He has speacial on the menu for one night only and we have a few table left. Don’t miss out!

Love Ella,
🌹

We have someone very special joining us from August 19th! Ella will be closed in preparation for the new arrival for the next two week.

Stay tuned for the big reveal!

See you soon,
Love Ella 🌹

We will be open on August 19th with a very exciting announcement for you!

Stay tuned…..

Love Ella 🌹

Ella Funt updated their address.