It takes a Village!

Chef Mendes (Right) and his Sous

Last week I had the pleasure of dining at newly opened Aldea! It is in a small, yet sleek space of Flatiron District, where Chef George Mendes returns to his Portuguese roots and serves up an avant-garde menu. The name, which translates to “village” in Portuguese, offers a variety of fresh and seasonal fish, shellfish and pork dishes; and commends an eclectic wine list with averaged priced bottles from Argentina to California to France. The 68 seat restaurant captures the essence of water, air and earth within a sequence of unique interior spaces, and an exposition kitchen located in the back of the restaurant allows diners to catch a glimpse of their Iberian-accented spread being prepared. Artfully crafted seasonal dishes include:

Sardines with madeira raisins, bitter almond milk, citrus

Sea urchin toast with cauliflower cream, sea lettuce and lime

Shrimp alhinho with garlic, coriander and pimeton

Razor Clams a la planxa

Escolar with fresh chickpeas, market vegetables, arbois wine

These and other signature dishes like the foie gras terrine with spiced fig tuile and cocoa and Bev Eggelston’s roast pork belly with littleneck clams, vegetable pickles and baby fingerling potatoes, are going to keep this establishment on the radar of adventurous foodies. Sweet treats venture into a molecular way, but stay minimal and refined like the chocolate in textures with candied black olive and the rice pudding tarte with chamomile sorbet and crisped rice puffs.

You can also find my review on or simply click below:

1 comment:

  1. hi em!! just found your blog, so i'm gonna be stalking you now haha. i swear the sous in this pic is vicente who worked in pastry with me at le bernardin!! also, my friend shelly just started at aldea as pastry chef. hope all is well!