There are these gems around the world, small, owner-operated hotel homes, tucked away up a mountain road or down a sandy beach lane, that you cannot believe you have stumbled upon let alone have the good fortune to claim a room key for. B&B reconfigured – no longer the sweet pot pourrie basket on the bedside table and the berry-filled muffin on the kitchen table – these are the stunning products of visionary individuals, expressions of passion and style, creativity and forward thinking.
Welcome to Casa Zinc, located on Uruguay’s Atlantic Coast midway between the iconic South American watering hole, Punta del Este, and the hipper than hip ex-fishing village, Jose Ignacio and one block off the main drag that is the village of La Barra. Perfectly located to access some of the most beautiful beaches, the best restaurants and the most happening events that South America has on offer, Casa Zinc is at once a launchpad and a retreat. Enter the zinc container gate and you are greeted by a hundred year old olive tree that dominates a sun-drenched courtyard planted with lavender and paved with faded brick and stones. A 6-room hotel enveloped in ambiance and style awaits. The vision of Aaron Hojman, a charming man of uncommon design talent and formidable energy who also owns a salvage antique and architectural artifact warehouse nearby, Casa Zinc offers comfort and relaxation at a reasonable price.
There are many big name hotels popping up the length of South America’s summer playground but none, in my view, have the magic of Casa Zinc.
Metta, Norberto Piattoni's Fort Green neighborhood restaurant[/caption]
Francis Mallmann, the revered Argentinian chef made famous by his many restaurants around the world, a couple of books on his cooking style and a hit television series, Chef's Table, has ensured his legacy with a diaspora of chef proteges, two of whom have rolled up in New York. Norberto, better known to his friends as Negro, recently opened Metta, a neighborhood restaurant located on a quiet corner two blocks from the Fort Greene farmers market in Brooklyn. It offers sustainably sourced, vegetable-forward dishes all cooked in a custom designed, open-fire kitchen, using South American asado techniques, utilizing all aspects of the fire (smoke, flame, ash and embers) to create layers of flavor in dishes. Packed with happy diners the night I went, it is relaxed, delicious, interesting and fun.
[caption id="attachment_8248" align="alignnone" width="500"]
Flora Bar, Ignacio Mattos' third opening in New York[/caption]
Ignacio Mattos was born in Uruguay and learned to cook in the kitchens of Mallman and Slow Food legend, Alice Waters. His two other restaurants in New York, Estela, with its bold, Mediterranean-inspired cooking, and Altro Paradiso, with its Italian cuisine, are favorites of mine. Now, Ignacio has come with his team to the Met Brauer on 76th and Madison, offering small bites as well as main dishes in a comfortable setting either indoors or on the open terrace. Service is superb, wines delicious and the food captivating. The space, in my opinion, could do with some tlc - easily accomplished. If you can serve food like that, a bit of flower planting and decorating should come easy.
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