New downtown dining choice aims to raise Madison’s modern Mexican profile
Madison will gain a new, full-service dining destination this fall when Amisto, a modern Mexican restaurant from local restaurateur Tanya Zhykharevich, opens in the former Estrellón space at 313 W. Johnson St. The restaurant is expected to begin service by late October and promises a large dining room, fresh tortillas pressed in view of guests and a menu developed by a chef with Michelin-star experience.
Zhykharevich, who moved to the United States from Belarus in 2004 and is already well-known in Madison for her sushi concepts RED and Jacknife, said she wanted to create an elevated Mexican dining experience she believes is currently lacking in the city. The new venture marks a distinct departure from her prior work in Japanese cuisine.
“[Mexican food is] so complex and beautiful. We wanted to make an elevated [Mexican] experience, and I just don't think that really exists in Madison.”
Amisto’s culinary lead, Chef Manuel "Manny" Brau Torres, brings a résumé that includes service at Alma Fonda Fina in Denver — a contemporary Mexican restaurant that received a Michelin star in 2024 — and positions at notable Colorado kitchens. Zhykharevich said the menu took shape during a recent research trip across Mexico and through collaboration with Torres.
Scale, staffing and what diners will see
The restaurant will seat approximately 150 people and will require hiring an estimated 70–80 employees to staff front- and back-of-house roles. Guests will be able to watch tortillas made on site through a front-window station where the tortillas will be pressed and cooked.
- Location: 313 W. Johnson St. (former Estrellón space)
- Projected opening: late October
- Staffing need: 70–80 hires
- Seating capacity: 150 seats
- Notable feature: house-made tortillas visible to guests
| Item | Detail |
|---|---|
| Owner | Tanya Zhykharevich |
| Head chef | Manuel "Manny" Brau Torres |
| Address | 313 W. Johnson St. |
| Seats | 150 |
| Hiring | 70–80 employees |
| Anticipated opening | Late October |
Local impact and downtown context
Amisto will occupy a prominent location on the vibrant Johnson Street corridor, which is home to a mix of longtime establishments and newer concepts. The arrival of a large restaurant with significant staffing needs could provide a boost in employment for hospitality workers at a time when restaurants across the city continue to compete for staff. Zhykharevich’s plan to hire dozens of employees signals that Amisto will be a substantial employer in the downtown hospitality sector.
For diners, the menu’s contemporary approach and emphasis on high-quality ingredients may fill a niche between fast-casual Mexican offerings and more traditional taquerias. Zhykharevich said her inspiration came from traveling across Mexico, taking notes and sampling regional dishes, then refining those ideas with Chef Torres. That combination of research and a chef with experience at high-end Mexican kitchens underpins Amisto’s positioning as an "elevated" option.
What to watch before opening
As Amisto prepares to open, several practical items will determine how quickly it becomes part of the downtown dining rotation: the completion of interior buildout, hiring and training of the full team, finalizing and testing the menu, and obtaining any remaining permits or licenses required for operation. The visible tortilla station and a planned interior featuring original artwork were described as part of the restaurant’s identity, signaling a focus on both craft and atmosphere.
Zhykharevich’s choice to pivot from Japanese cuisine to a modern Mexican concept reflects both her experience in hospitality and an appetite for risk. For Madison diners, Amisto will be a new option to watch this fall as the city’s restaurant scene continues to evolve.
— Reporting for WE NEWS
