Opened: August, 2015
On the heels of his successful and acclaimed L’Etoile, Graze, and Sujeo restaurants, Tory Miller has just debuted his fourth Madison, WI, restaurant, Estrellón. Like the French L’Etoile and his Pan-Asian Sujeo, Estrellón indulges Miller’s infatuation with global flavors and cooking styles. This time, he is showcasing traditional Spanish techniques—albeit with the commitment to Midwestern ingredients that inspired Graze. Dishes like paella, tapas and pinxtos all feature meats, produce, and of course, cheeses, from Wisconsin and other regional producers. Miller also worked with a local dairy to create cheeses specifically for Estrellón. Other highlights include a Valencian-style paella made with roasted local rabbit as well as shrimp, mussels, clams, chorizo, chanterelles, cherry tomatoes, Wisconsin cheese, Bomba rice and aioli. The dining room seats 100; another 55 seats are in the bar/taperia, where Miller menus small plates, like these manchego and quince croquettes. The wine list spotlights Spanish wineries and cocktails include fortified wines, including a fresh strawberry sangria.