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Help us make it rightAldea is a Michelin-starred Portuguese restaurant in the Flatiron District, owned by Chef George Mendes.
In May 2009, Chef George Mendes opened Aldea in Manhattan's Flatiron neighborhood. Named after the Spanish word for village, the restaurant's menu is inspired by the Iberian Peninsula and Mendes' heritage. The chef adds a modern, seasonal approach to create a menu perfectly balanced between rusticity and refinement.
From OpenTable: Opening in the spring of 2009, chef/owner George Mendes elevates Portuguese cuisine in a modern New York setting. New York Times 2 star-rated cuisine, Aldea offers seating in an open kitchen, where the diners are in the center of all the action. Do you own Aldea? Contact us to connect with your diners.
In a small yet sleek space in the Flatiron District, chef George Mendes returns to his Portuguese roots and offers a fresh and modern menu. Aldea, which translates to “village” in Portuguese, turns out a variety of fish, shellfish and pork dishes and commands an eclectic wine list with average-priced bottles from Argentina to California and France. The 68-seat restaurant captures the essence of...
"Tantalize your taste buds" with George Mendes' "top-end" modern Med cuisine at this "refreshing" Flatiron "delight", where coastal Iberian specialties "well-served" by "total pros" justify the "high prices"; to really "treat yourself", sit at the chef's counter and enjoy "dinner and a show."
Aldea’s talented young chef, George Mendes, brings a refined and inventive take on "modern Iberian" food at this fine, modestly-priced Portuguese-inflected restaurant.
Name is Portuguese for "village" but space is as urbane-modern as they come. Azure front wall references the sea, hanging rod "chandelier" in back nods to air. Elegant duplex is versatile, with narrow bar, upstairs salon, private dining space, and open kitchen. Seasonal menu covers both shellfish and back-catalogue pig parts. Sometimes in the same dish, as in pork shoulder steak with littleneck...
Chefs sometimes get carried away with their own ambitions and distract from the food. At the very pleasant, low-key Aldea, I’m glad to report, chef George Mendes keeps it simple, letting the fresh, first-rate ingredients shine without too much accompaniment. Though he is Portuguese American, only traces of Portuguese cooking can be found in his appetizers and petiscos (small bites), where bits...
Amazing!! If you enjoy great food, you have to try this place. I travel for business and eat at some great places throughout the US and this place is on the top of my list.
We had never been to the restaurant, even though we live nearby and consider ourselves foodies. Had heard of it, and passed it, but never deemed it a necessary meal. We got a gift certificate for the holidays from family, so we went and were amazed by how good the food was, and how reasonable the prices were for the portion sizes.
It was solid but not outstanding. With so many outstanding options around, I would not rush back.
It was a fantastic dinner, but the service really detracted from our experience.
All the reviews for those Michelin star restaurant are accurate. Impecable dishes with Chef's creative flair.
In May 2009, Chef George Mendes opened Aldea in Manhattan’s Flatiron neighborhood. Named after the Spanish word for village, the restaurant’s menu is inspired by the Iberian Peninsula and Mendes’ heritage. The chef adds a modern, seasonal approach to create a menu perfectly balanced between rusticity and refinement.
In May 2009, Chef George Mendes opens Aldea in Manhattan’s Flatiron neighborhood. Named after the Spanish word for village, the restaurant’s menu is inspired by the Iberian Peninsula and Mendes’ heritage. The chef adds a modern, seasonal approach to create a menu perfectly balanced between rusticity and refinement. His menu includes a variety of shellfish, various preparations of salt-cod, or...
Classically trained chef George Mendes has worked with the best mentors (Bouley, Ducasse) and impressed the top critics (2 stars from the Times for his cooking at Tocqueville). But his most important mentors—and toughest critics—have always been his Portuguese family, whom he now mines for wisdom and inspiration at his first solo outing, Aldea, which specializes in upscale Iberian fare. "I grew...
Aldea is a Mediterranean, American, and Sandwiches restaurant where most Menuism users came for a romantic date and paid more than $50.
Sleek, understated lines, a double-height dining room and white-striped glass windows make dining here an airy affair, with all the emphasis on the food. Diners can watch Portuguese-American chef George Mendes practice his art through an open kitchen. However, the concept of food-as-art is quickly trumped by the bold Iberian flavors that Mendes produces. Seafood and shellfish are staples of the...
Aldea’s talented young chef, George Mendes, brings a refined and inventive take on "modern Iberian" food at this fine, modestly-priced Portuguese-inflected restaurant.
Try one of Aldeas Portuguese beers by the bottle. Theyre cheap and unusually delicious.
The sleek look of the room owes to designer Stephanie Goto, who is also the creative force behind Buddakan and several other notable New York restaurants.
This isnt anything like the lusty, easy-to-gobble tapas at so many Spanish joints. Aldea is shooting for fine dining more than fun.
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