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Aldea
Category: Restaurants Portuguese Portuguese [Edit]
31 W 17th St(between 5th Ave & Avenue Of The Americas)
New York, NY 10011
Neighborhood: Flatiron
(212) 675-7223
- Nearest Transit:
-
14 St (F, M)
6 Av (L)
18 St (1, 2)
- Good for Kids:
- No
- Accepts Credit Cards:
- Yes
- Parking:
- Street
- Attire:
- Dressy
- Good for Groups:
- Yes
- Price Range:
-
$$$
- Takes Reservations:
- Yes
- Delivery:
- No
- Take-out:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- Full Bar
- Noise Level:
- Quiet
- Ambience:
- Romantic, Classy, Intimate
- Has TV:
- No
- Caters:
- No
- Wheelchair Accessible:
- Yes
224 reviews for Aldea
Review Highlights
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"The sea urchin toast was a delicious starter." In 42 reviews -
"I had the "cured foie gras" and "arroz de pato." In 50 reviews -
"For dessert we shared the sonhos, or "little dreams." In 18 reviews
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224 reviews in English
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Review from Aradhna T.
New York, NY
3/12/2012
Friendly service and delicious cuisine in a relaxed environment.
The strong drinks might have hampered my judgement but I was not disappointed. The mussel soup was a unique dish and although I was hesitant at first, I think that was one of my favorite dishes. The main course seafood options are great as well and well priced. The selection of wines and cocktails pair well with the food. -
Review from Nina S.
Brooklyn, NY
4/29/2012
If Yelp would wise up to half star ratings, I'd give Aldea 3 1/2 stars...couldn't bring myself to give them a pass with four.
Ok, what I ate:
Small bites: Almonds & Olives and Sea Urchin Toast
First Course: Octopus
Second Course: Monkfish
Dessert: Cheese Plate
As in the case of many of my dining experiences, I scoured my iPhone notepad for recommendations I'd collected from friends, ambulatory discoveries and the Food Network. Frank Bruni claimed that the best thing he'd ever eaten came from Aldea so I added it to my list of restaurants to try. The decor is phenomenal and we were seated facing the kitchen to watch the chefs in action. I knew I was having fish so I'd inquired with a waiter about a recommendation on wine since Gerwurztrainer wasn't on the list. I actually thought I'd go with a Torrentes but Argentinean wines weren't there either. I settled for a dry Riesling since the waiter couldn't recommend a decent substitute for my flavor palate.
The meal was only OK. The almonds and olives were tasty and a great starter but the sea urchin toast was kinda gross. I'm going to be a bit crass here - it looks likes vomit on bread. The cauliflower puree on top does nothing for it and this small bite was the precursor to a theme that ran through all of my dishes---bland, bland and more bland. How can dishes so creative lack such fundamentals like salt and pepper? It's been a minute since I've come across such flavorless cuisine and we're talking Portuguese food, people! It's like a slap in the face to an otherwise awesome country with a weak economy.
The saving grace came at dessert. I loved the cheese plate and most of my guests were thrilled about the banana bread. The post dessert treats were cool too--almond biscuit and apricot jelly.
The service was definitely two stars. The wait staff ranged from completely inarticulate to 'not the sharpest tool in the tool shed'. There were too many waiters on staff and they were clearing the table before we were done or at the very moment we finished...we felt rushed.
With all the choices in New York, Aldea won't see me again. In my book --average elegant. Let's see how long they last. -
Review from Helen B.
3/5/2012
So delicious, modern chic.
Had the sea urchin toast delish... then shared the hen egg and octopus and had the scallops. Ended with the carrot cake.. what a great evening. I really love this place and had been dying to try this place for a while, so happy i finally did. Left leaving full and so so satisfied. Service was great and the ambiance is soo soo great. -
Review from Arun V.
New York, NY
5/19/2012
I went to Aldea for an anniversary dinner. The staff on the phone were very helpful and they were able to accommodate my request to sit at the kitchen table.
The kitchen table was awesome. Being able to see all the different steps involved in preparing our food was educating and entertaining.
Here is the food we had:
1. Sea Urchin Toast
2. Grilled Asparagus with Duck Egg
3. Chickpea Salad
4. Skate
5. Duck Rice
6. Assorted Sorbets (Mango, Grapefruit Vanilla, Mint Chocolate)
7. Pastries and candies
The food was amazing. We took our time and ate over the course of two and a half hours. The service was great and they made a good effort to make sure that we understood the food we were eating and that we were eating food that we really wanted.
If you are vegetarian, you will have trouble finding food here. It wasn't a problem for me as I am pescatarian. -
Review from Christine P.
New York, NY
4/28/2012 Seated via OpenTable
Great food, great service, great drinks! I have worked in the area for awhile now, and for some reason never went here for an after-work dinner or drink. SO happy I finally did. The decor is great- very modern, so it is a nice classy place for a business dinner, date or nice dinner with some girlfriends. The service was perfect. Very attentive, but not annoying. We always had water and drinks... just how I like it :-) The Trade Wind martini is worth going back for alone. You must try it. The scallops were very good, as was everything else we sampled. Great restaurant.
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Review from Andre C.
Manhattan, NY
2/26/2012
Finally Got the chance to experience Portuguese food again.
I was raised in Portugal so i had big expectations for Aldea and lets just say that they went above and beyond.
From the Decorations to the friendly service, everything was perfect.
The Kitchen was very peaceful and they worked magic back there.
We started our evening with a nice bottle of red from the region of Alentejo, Quinta da Terragem from 2007.
The Server recommended it and it was a really nice bottle of wine.
For dinner we ordered 4 apps, 2 entrees and 2 deserts.
Since it was my boyfriends first time eating Portuguese food i wanted him to experience as much as possible.
The croquettes of Bacalhau were delicious. I was raised eating it all the time and the chef was able to bring it to a different level.
They melted in your mouth, the fish was not overpowering any of the other flavor profiles, it was amazing.
The sardines were so delicious, its been years since i had a good sardine. Thank you for that.
For entree's we got the pork and the duck with rice. Everything was cooked to perfection and with every bite i was going back to my childhood in Portugal, it was amazing how that food was able to make remember little things from back home, things that made me laugh and enjoy my self even more.
For desert we got the sonhos and the brioche. Once again he outdid himself.
The sohnos were just melting in my mouth, they were fluffy and light, cooked to perfection.
The entire experience at Aldea was more then just good food, its was and incredible flash back in time, it was like if i was seating down at my grandmothers and i was back home. These time for some reason the food was even better.
Thank you George Mendes for an incredible night out and i was so happy to able to share such an amazing evening with my partner.
For that i thank you and i hope you never stop.
Will be back -
Review from Nancy W.
Laguna Beach, CA
Updated - 4/25/2012
Still great
1 Previous Review: Show all »
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9/21/2011
If I could give this place 6 stars I would and I rarely say that! The sardine appetizer was so good… Read more »
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Review from Christophe J.
Manhattan, NY
2/17/2012
Aldea's is one of my absolute favorite dinner date spots in the city. George Mendes is mega-talented, and the food is a beautiful melange of vibrant flavors that have balance and beauty on the plate.
Did the V-day tasting menu with wine pairing. The pairings are creative and add another layer of complexity to the dishes.
Sweet sake paired with cured foie gras is a revelation.
This is the type of place you take your gf on the night you tell her you love her for the first time (at least that's what I did...).Listed in: The Best of the Best
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Review from Pimp D.
Brooklyn, NY
4/20/2012
Wife and I were having drinks in the area and decided to pop in Aldea for dinner. I always wanted to try it, since it was well rated. The restaurant was not crowded and we were seated immediately. Food was pretty good, but nothing spectacular. We had the foie gras (average), the sea urchin (small and average), the scallops with grits (good), and arroz de pata (average). The wine list overpriced and very poor for such a well rated restaurant. Service was very attentive.
More like a 3.5* than 3*. All in all it's a good choice if you're in the area, but I wouldn't go out of my way. -
Review from Teresa C.
2/21/2012
This place is very classy and everyone in there seemed to be in a suit. When me and my friend went we looked sort of outta place compared to what everyone else was wearing. This is probably great for a date or a business meeting.
FOOD:
- Sea Urchin Toast: very small dish. I thought it had a slimy taste to it and it has a weird texture to it. It is very similar to orange roe you find in sushi.
- Arroz de pata (Duck with Paella) - an average sized dish. Duck was made really well. I would recommend this dish to anyone. One thing I didn't like from this dish was the OLIVES. I should have mentioned before they cooked to remove the olives from the dish before they made it.
SERVICE:
- Was absolutely wonderful. The first thing they did when I walked in was take my coat.
- Waitress was very nice - greeted us and asked if we were allergic to anything. most restaurants don't ask such things. She also refilled water without us asking.
- I love the sweets they gave to us for free at the end of the meal. The chocolate was delish.
DECOR: Nice lights and vibe. Aldea has a dim setting and they're lit up with candles. -
Review from Raffi M.
2/9/2012
my wife and I finally stopped by Aldea last Friday. I'm of two minds. Some of the food was really good; the sea urchin toast, the sonhos with the variety of sauces. But I'm not sure I thought the main courses we had (wild striped bass with caramelized broth and a red snapper dish) were exceptionally better than dishes in the same price band and below. For example, I recently had a fish dish at the Grammercy Tavern tavern room that I thought was much more pleasing. And neither of us thought the octopus or the terrine we had was different than anywhere else (indeed, I had exceptional octopus at Motorino, of all places, recently). And we paid rather a lot of money. I also didn't love the upstairs room, although we had a lot of space and were comfortable.
Aldea's a very good restaurant - just didn't think it was worthy of special plaudits, is all. ' -
Review from Melissa M.
Manhattan, NY
2/4/2012 1 Check-in Here
Delicious! Aldea has been on my long to-eat list for a while now and since they just happened to have an opening at a not unreasonable hour on a Friday night, we decided to give it a try.
We debated between ordering the tasting menu (5 dishes including dessert) vs. a la carte and decided to go with the latter so that we could try out a greater variety of items on the menu. It seemed to also make sense because the majority of the tasting menu was available a la carte so we didn't feel as if we would be missing out on a super special dish.
Favorites for the night were:
Sea urchin on toast: The sea urchin was super fresh and briny and worked really well with the citrus and crunchy toast.
Hen egg: Generous slivers of black truffle and a perfectly poached fresh egg. The bright yellow of the broken yolk with the deep brown-black of the truffle was a great visual.
Venison: Again generous portions, cooked perfectly medium rare. Taste spot on although one minor complaint I have is that the meat was cooler tempwise than I was expecting it to be. Not cold, just cooler.
Sonho: Portuguese beignets - really light and airy fried balls of dough served with a trio of sauces (quince jam, salted caramel and chocolate). The salted caramel was my favorite whereas the hubs loved the quince jam. Chocolate so-so.
I will likely return so that I can try out some of their seafood main entrees - we were too stuffed to try out a third main entree between the two of us. Service was also solid. -
Review from James K.
2/7/2012 4 photos
My friend and I were picking a place to try for Restaurant Week. She told me that this place was frequented by an acquaintance of hers who had traveled extensively and was a food connoisseur so then I thought "sure!"
We both got the terrine for appetizer and the skate for entree. She tried the orange dessert and I got the chocolate one. There weren't many choices for the Restaurant Week lunch menu, but we were happy with our choices. I also got a drink that had black pepper bourbon.
I loved the Tellicherry Square, it was smooth but had a kick, and it was potent. The Pork and Duck Terrine was lovely and went well with the muscat wine gelee. There was a hint of berry sweetness to the salty terrine.
Skate Wing "A La Plancha" came with roasted cauliflower and brussels sprouts, which I enjoyed. The fish was cooked just right and the capers added a slight crunch texture to my bites. It wasn't my favorite fish dish, but it was very delicious.
I had a taste of my friend's Orange Bread Pudding, which wasn't too sweet and I thought it was scrumptious. My chocolate pear tart was good as well, though I preferred the other dessert slightly. The pear taste wasn't strong enough for me since the chocolate was a bit heavy, and even though I love chocolate, I wanted there to be more balance.
Overall though, I had a pretty awesome meal. -
Review from Wei K.
Aldea was a present surprise amongst the more upscale restaurants that I tried on a recent trip. Aldea is run by George Mendez who was one of the Top Chef Master's contestants. It wasn't on the short list of places that I wanted to try, but it definitely was one of the best and I'm glad I had the opportunity to dine here. While the food is classified as Portuguese, it's really a more refined and upscale version of the cuisine.
We started off with a variety of cured meats for the table to share, which were all good. I found the farm egg appetizer second course to be particularly memorable. It was a perfectly poached farm egg topped with truffles immersed in a rich broth with mushrooms and baby bok choy. The lamb entree that I had was good but portions were on the smaller side, although they did have two different cuts of lamb on the plate.
Aldea is certainly a solid choice for a good meal. The interior atmosphere and service was fitting for this type of restaurant. I wouldn't mind eating here again the next time I visit. -
Review from Steven B.
New York, NY
2/6/2012
The food is both very good and rather inventive (though no wd-50 or momofuku ko). The Portuguese/modern style works really well and is a welcome reprieve from the heavy French-like cuisine served at many other high end restaurants in the city. Mendes is a steal at $85/person.
The restaurant itself completes the experience. Young hip waiters / waitresses are fun and kind; the soundtrack included Zeppelin, Built to Spill, and Modest Mouse; and no dish required more than three utensils. -
Review from Victor W.
MONMOUTH JCT, NJ
4/2/2012 Seated via OpenTable
The Restaurant is beautiful. I love the decour and feel of the place. The food was delicious especially the desserts.
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Review from Michael T.
Fairfield, CT
1/19/2012
Overall Opinion:
Aldea is one of my favorite restaurants in NYC. Uber-talented Chef George Mendes creates unique food experiences by combining Portugese flavors and "haute cuisine" execution. That said, food at Aldea is appealing to a wide population of diners: from rather conservative to ultra-adventurous.
I also want to specifically mention desserts at this restaurant - I was nothing short of astounded by the work of Aldea Pastry Chef. Aldea is also a unique place from a different perspective - the restaurant is beautifully designed and built. Aldea is absolutely the place not to miss. I can't wait to go back.
Please take a look at the Aldea pictures from two different visits:
http://www.flickr.com/...
and
http://www.flickr.com/... -
Review from Rob B.
Long Island City, NY
5/2/2012 1 Check-in Here
I had the foie gras, which was good but not spectacular, and the lamb, which was unbelievably good. It's been five days and my mouth still waters thinking about that dish. One of the most succulent I've ever had.
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Review from Shar K.
Brooklyn, NY
1/2/2012
I'm going to spend most of 2012 wondering how this place is rated 4-stars on Yelp, and how it made it into the Platt 101.
In NYC, you're not allowed to have an off-night on a Friday. Maybe on a lame Wednesday you can coast. Don't f*ck with my Fridays though. Especially when dinner for two costs upwards of $200.
Every single dish was magnificent in how truly awful they were. All six of them. Ordered the cured foie gras, sea urchin toast, lolla rosa and market green, shrimp alhinno, baby lamb and the duck confit. The only thing that was ok was the white toast we got to spread the fois gras on.
I still remember the sips of wine I had to take while chewing the duck and the lamb because both were so horribly dry and bland.
Service was great though! -
Review from Franny A.
Updated - 1/2/2012 1 photo
One of my best meals of 2011, back for the lunch. A superfine meal for $24.07. A superior value especially for the price.
Consumed:
Mussell soup w/Yukon gold and Portugese sausage & coconut foam
Skate w/ raisin sauce, cauliflower
Fig/marscapone tart
Bread from Pain de Avignon is tasty w/ fruity Spanish olive oil. I went with a Portugese beer instead of wine. The soup is delectable w/ many contrasting flavors. Skate is lovely and the raisin sauce was insane. The dessert of fig tart was brulleed and better than the choc. bread pudding I had for the last lunch.Listed in: Splash out Food Spots
1 Previous Review: Show all »
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8/9/2011
$24.07 three course lunch which is s steal for this molecular gastronomic goodness. I made a res.… Read more »
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Review from Dave L.
Santa Monica, CA
4/23/2012 Seated via OpenTable
Aldea is wonderful. Incredible service. Delicious food. Great atmosphere. Friendly people. Excellent wine list. Interesting take on Portuguese cuisine...and a well-deserved Michelin star.
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Review from An C.
Alameda, CA
3/26/2012
My boyfriend and I were here for an early dinner, wanting to try out the place but not particularly hungry.
The space was beautifully decorated, with a high ceiling and cozy seating. There was an open kitchen area tucked away behind the main dining "hall," which was more brightly lit for those who wanted to see the theartrics of the kitchen while they dined, We were in a booth in the main area, which was romantically (dimly) lit, with candles on the tabletops.
We had a wonderfully welcoming and knowledgable server, Louisa, who immediately set us at ease. She was able to help us navigate the menu since neither of us have had Portuguese food before, choose a delicious wine, and was a gracious "host." We had only two appetizers and shared the venison entree (which was plenty of food for us, actually), but the staff (from the bread server to the bussers to Louisa) never made us feel self-conscious for the light order.
We had the octopus a la plancha, which was wonderfully tender, almost scallop-like in texture. Also the Serry-Ano ham, which was sweet and buttery -- and though louuis cautioned that it would be very thinly sliced, the portion was extremely generous. We recommend tucking some morsels into their french rolls.
The venison entree was absolutely delicious, cooked medium rare, with a very pure flavor shining through.
At the end, the restaurant provides a dessert of sorts (didn't make out the actual name) with pear gel, chocolate truffles and a pair of buttery mini breads which are petite and delicious.
This is not avant-garde food which trades in bells and whistles, but cleanly flavored, perfectly portioned, obviously created with care. The servers and other staff made this not only a great culinary experience, but a true *dining* experience.
And we loved Louisa! -
Review from Andy G.
New York, NY
3/15/2012
Very good, quality food. My first time tasting (european) Portugese fare. Didn't know what to expect. Went away loving it.
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Review from H M.
New York, NY
4/23/2012
My first star review, and Aldea deserves it. The service is truly spectacular; you slowly start to realize how much you're enjoying the experience little by little because the staff is wonderful yet not intrusive at all. There are so many little fine dining touches, yet the atmosphere is very relaxed. And then there's the food. The Knollcrest Farm egg is... Wow. And I am so loving those sardines. Bacalau? Don't mind if I do! The changing menu of mains is reliably seasonal and reliably awesome. Tonight's lamb was perfectly cooked, perfectly seasoned. And how about that caramelized consommé?? George, you are the MAN! Please send a box of those little almond cookies to my apartment...please....
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Review from Ryna D.
Aldea was perfect for yesterday's NY Winter Restaurant Week kick-off lunch. Located on W. 17th Street it is Chef George Mendes' first solo restaurant. Mendes have had years to hone his culinary talent, starting at the Culinary Institute of America and working under the mentorship of the likes of David Bouley, Alain Ducasse, and Basque chef Martin Berasategui. Having trained under both the classical French style as well as the Spanish avant-garde movement, Mendes has emerged to have the flexibility to utilize both in his cooking. He seems equally at ease dishing out rustic and straightforward plates of Serrano ham 'bikini' sandwiches or the traditional Portuguese dish of arroz de pato as he is whipping out refined dishes that employ modern techniques of molecular gastronomy. In short, when so many chefs out there seem to be forced into one school of thought, or worse, lost among the different ones, Chef Mendes have managed to achieve that elusive balance and have also incorporated his own style, favoring seasonal ingredients and using his Iberian roots as the base of his cooking.
Lunch yesterday included a lovely pork and duck terrine finished with Muscat gelée and a splendid winter squash veloute. Roasted chestnuts, mushrooms, and chunky pieces of bacon accented the thick creamy broth well. The braised brisket was also delicious but tended towards the traditional and was therefore a bit less memorable than the appetizers. Off the regular menu, the sea-urchin open sandwich is luscious with generous portions of uni on a bed of thinly sliced tomatoes and bread and topped with shreds of shiso leaf. For dinner, start with a couple of petiscos or a plate of Serrano ham and foie gras. There are also plates more reminiscent of Iberia such as the shrimp alhinho or octopus a la plancha. Entrees give you a great option between meats like venison, goat, or suckling pig and seafood like diver scallops and sea bass. Each dish is satisfyingly tasty and highlights the advantages of the Iberian Peninsula. After all that eating, don't forget dessert. The most traditional option, the doughnuts labeled as 'little dreams' are perfectly airy and paired with chocolate hazelnut, quince compote, and salted caramel. Consuming it appeals to that universal fancy for all things that remind us of our childhoods. The caramelized Brioche and pecan tart are also delicious, but the chocolate pear tart will tickle every chocolate lover. Served fresh from the oven, the edges are crisp but with a molten center where the pear is hidden and paired with a gingersnap ice cream and a hint of orange caramel.
While your main reason for visiting Aldea would certainly be to experience Mendes' well-deserved Michelin starred cooking, the bar at Aldea is an attraction in itself. Bar manager Brian Block is described by his staff as the 'cocktail whisperer' and his exceptional talents will make you forget and ignore the wine list, purposely dine at the bar, and come back for drinks just so you can get familiar with Brian enough that the next time you walk in he'll go ahead and hand you a cocktail you didn't even know you wanted or needed until you tasted his concoction. Every season he comes up with less than a dozen specialty drinks for the restaurant and by all means, do try one of them. On the current roster, the Harvester is a particularly good winter cocktail of calvados and chai-vermouth topped with a visually pleasing apple cider foam. But sit on the bar for at least 10 minutes and you'll soon notice regulars coming in and requesting a custom-made cocktail of their own. Brian will ask you for your 'parameters' in terms of your preferences with alcohol, sweet versus savory or spicy, citrus flavors versus more herby ones and as many other things you care to discuss. The best way to enjoy his expertise is to simply give him a loose guideline of your preferences and inform him if there is an ingredient that you would absolutely stay away from. Think of it like a bartender's omakase and watch firsthand how well he matches you with a drink. His incredible intuition is freakishly on point and you will love him for it.
For more on Aldea and Restaurant Week, check out my page on http://Examiner.com!Listed in: The Art of Fine Dining
1 Previous Review: Show all »
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10/23/2011
This is a review of the bar and desserts only.
After reading about bar manager Brian Block's fall… Read more »
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Review from Lama B.
1/29/2012 1 Check-in Here
I have wanted to come to Aldea for a while for dinner so when Lada mentioned it we booked for 6 and came down for a charming evening with friends.
We got a really lovely table right on the mezzanine, starting off the evening right. With artfully crafted cocktails in hand, we discussed the menu with our lovely waitress, and ordered enough to taste...well, everything.
The sea urchin toast was to die for, as was the octopus a la plancha and the hen egg. As for the mains, the kid goat was a big hit, the duck confit was excellent, the fish dishes were excellent, and the suckling pig was a delicacy.
I found the balance between molecular techniques and classic Portuguese and Spanish flavors to be a huge success. There was obvious love and thought put into every bite, making the experience near perfect.
As for dessert, we had the pecan tart and little dreams to share, and although not as intensely impressive as the savory food, they were good as well.
Overall, definitely, a good experience and one to be repeated. I recommend it highly.
Order the sea urchin. Order the kid goat. Order a lot of stuff:) -
Review from Eva W.
9/16/2011
Rushed here before 6 to nab two spots at the kitchen bar, and boy what an experience that was. Chef Mendes' nicely executed dinner theater was definitely worth the early dining experience (and plus then I could squeeze in a nap before going out at night haha).
Had the five course tasting menu. Started with the amuse bouche - gazpacho accompanied by a kumamoto oyster (my fav!). I dislike cheese, but even I could appreciate the buffalo mozzarella in the gazpacho. The first official dish was a delicious foie gras terrine accompanied by slices of nectarines and almonds. Next was the very tender ruby shrimp. The wild striped bass with beans was tender and flaky. The arroz de pato was amazing as always. Finished with a passionfruit dessert.
Impeccable service and each dish started with a brief introduction. I love how they pluck herbs off live plants to garnish their dishes. The people in the kitchen were very accommodating in answering when we had questions about what was going on. At one point, Chef Mendes came by with celery root to give us a whiff of its unique odor. He also thanked us when we left.
Never did we feel rushed or pressured in any way, and we only learned upon leaving they had been waiting for half an hour on our two seats to complete a party of 4. Great food, great atmosphere. Very glad I came back to experience the wonder at the kitchen bar. -
Review from Jeff C.
Livingston, NJ
12/4/2011 3 photos
Hits - Octopus a la Plancha, Chocolate Pear Parfait, Petit Fours, Service
Misses - Wild Striped Bass, Beef Tenderloin and roasted vegetables
Aldea's presentation was excellent so I thoroughly enjoyed the food craftsmanship. We especially enjoyed the octopus with burrata, I think the cheese made a world of difference to the dish as it added a nice richness to the grilled octopus. The entrees were a bit flat on taste - perhaps the focus was more on keeping the flavor of the fish or the meat? It just didn't do anthing for me.
The chocolate pear parfait was a work of art visually and the chocolate velvety smooth. The Sonhos were light, warm, fluffy and delicious with the three dipping sauces of chocolate and caramel (but seemed out of place with all the emphasis on visual creativity.)
On the plus side, they have a great staff, very attentive and we never felt rushed. We also had a few glimpses of George Mendes who stepped out of the kitchen to talk to some guests, so that was nice.
I just wished the entrees were more memorable. -
Review from Lucy Y.
Manhattan, NY
Updated - 9/25/2011 6 photos
I've been meaning to dine at Aldea earlier this week, but the continuous downpours forced me to delay the dinner to last night. Other than the dessert, everything was fabulous. :) and :(
My reservation was at 5:30pm, right when the restaurant opened for dinner service. To my surprise, 2-3 tables were already occupied by the time I arrived at 5:35. The maitre d' asked me if I'd like a seat at the chef's counter. How could I say no?
I'd been to Aldea once before for lunch. The kitchen was much much tamer during lunch service. During dinner hours, however, the tables quickly filled up and the kitchen swung into full bustling action half an hour into opening. It was a full house! What terrific fun it was to watch the dynamics of the busy kitchen from a few feet away. Chef George Mandes was very much hands-on: cooking some of the dishes himself, and always plating and inspecting every single plate that went out.
Enough chit-chat, onto the meal:
1. Sea Urchin Toast - cauliflower purée, wasabi, mustard seed, mustard oil, lime juice and zest, shiso
Jaw-droppingly delicious. What a beautiful harmony of texture and flavor this was. The thin toast was super crispy and the sea urchin lobes delightfully sweet and creamy. The wasabi and mustard seed provided the perfect balance to counteract the concentrated richness of the urchin. Just heavenly. It seems Aldea sources its uni from Sunrise Mart. I saw the label clearly on the box. Now you can get some quality sea urchin directly yourself.
2. Spanish Octopus a la Plancha - heirloom tomatoes, burrata cheese, apple-watercress emulsion
If Marea's Lobster with Burrata and Grilled Octopus had a child, its name would be Aldea's Spanish Octopus a la Plancha. This dish combines the best features of the two: the creamy burrata, and bright tomatoes, and basil from the lobster dish; and the smoky, tender yet toothsome grilled octopus tentacle from the octopus dish. Voila, a wonderful dish is born. Just fantastic.
3. Arroz de Pato - duck breast, duck confit, chorizo, olive, orange
This was a delicious and very generous dish. There were plenty of duck chunks and a nice amount of chorizo as well. The breast slices were a gorgeous pink and meltingly tender, the leg meat hearty and earthy, and the chorizo added another layer of satisfying richness. I've started becoming wary when ordering dishes that contained chorizo because they could easily be oversalted. But this, this dish was perfectly seasoned and not only did it taste delicious, it smelled lovely as well.
4. Sonhos "Little Dreams" - chocolate hazelnut, rhubarb compote, salted caramel dipping sauces
These were the only disappointment of the meal. I was expecting something like The Modern Bar Room's beignets. However, these fried doughs were wet in the center, not fluffy throughout like I expected and preferred. At first I thought these sonhos were undercooked, but no way would the fried doughs puff up if that had been the case, right? I tried to salvage these the best I could. They were still tasty when dipped in the chocolate hazelnut and rhubarb compote dipping sauces, just not like The Modern's airy, fluffy, puffy beignets. Maybe sonhos just aren't to my liking. Sadness.
Still, a great (though unfortunately, not wonderful due to the sonhos) meal overall. I enjoyed the Sea Urchin Toast and the Octopus the best. And, if you're a party of one or two, I definitely recommend sitting at the chef's counter and watch the action in the kitchen unfold before your eyes. I saw the Sea Urchin Toast being made at least 5 times. I can probably recite each step to assembling this toast now. Haha.1 Previous Review: Show all »
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7/9/2011
I've heard so much praise about the Michelin starred Aldea, whose kitchen is run and owned by Chef… Read more »
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Review from Lucy Z.
Manhattan, NY
2/7/2012
This restaurant is conveniently located near Union Square. It doesn't have a very stand-out storefront so you might miss it at first. The inside of the restaurant is very nice decorated with lots of cool greys and blues. I was seated at the bar that looked straight into the kitchen. It was very nice but also somewhat weird. This is the first restaurant that I have been to where you are looking straight into the kitchen but the cooks don't pass the plate to you. Although I liked seeing everything going on (very cool--in this restaurant the server is responsible for wiping the plates and the sous-chef doesn't himself inspect every dish), it was also a little awkward because I wasn't too sure if I could say anything to the cooks. The garde manger was literally 2 feet away from me. There were moments when I could tell the cooks were gossiping (btw all the cooks except the pastry chef were males) and they noticed that I was smiling at them...then they stopped. It's a very weird feeling. It's like you're kind of interested in what they're doing but then you don't know if you should be looking. It would be better if the chefs just handed you the food. Then at least it would be like Robataya: make eye contact to the chef, say thank you, and then move on.
First, I had the pork and duck terrine. Standard, definitely good but not memorable--I found the lettuce to be the tastiest component on the dish. The terrine/ country pate was served with some Muscat gelee (very strong, tasted like they poured the wine and gelatin together and that was it). Second, I had skate a la plancha. There was a nice crisp on the skate but it was about 30 seconds overcooked, still very tasty but a bit dry. There was also a sweet component on the plate; I didn't feel like it added anything to the dish. The butter-caper foam was nice and the brussels sprouts and cauliflower were perfect. Again the vegetables were the highlight of the dish. For dessert, the waitress recommended the bread pudding which was exactly what I thought it would be. The pudding itself was on par but the best thing about the plate was the orange sauce (very concentrated and potent) and the coconut sorbet.
This restaurant seems to be all about the garnish. The garnishes are so good! The dishes didn't seem that complete to me or rather the flavors didn't meld that well together. Bread is wheat but very light, airy, and moist. (No butter- olive oil instead). Servers are nice; everyone named the dish except the first course. i think i would come back to try the sea urchin toast, donuts, and duck. -
Review from Olivia C.
Huntington, NY
3/3/2012 1 Check-in Here
Love the octopus appetizer!
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Review from Evan R.
7/27/2011
I normally work from home and enjoy gloating to my friends who commute. Today, I went into the city for a work lunch and ended up at a restaurant with a Michelin star. I might need to reconsider the pants-less work environment.
Aldea was a very nice restaurant, and would make a great date place. Very intimate tables and low lighting. The service was impeccable, to the point that a special hostess would come over with each course and explain what everyone was eating.
I ended up getting the lunch special, which is $24.07 for three courses:
- Pork & Duck Terrine - the flavor was incredible..between the pork duck and the gelee it was like eating sweet bacon. Very well done.
- Farro Risotto - I love farro in general, and this was delicious. Perfect texture, and the diced cucumber was a nice touch
- Blueberry Peach Bread Pudding - this was good, but I barely tasted peach and it wasn't as impressive
I loved the open kitchen (George Mendes made several appearances) and this was definitely a great dining experience, but it wasn't quite enough for a fifth star. -
Review from Romeo Y.
Washington, DC
2/20/2012
This restaurant is a real gem with excellent Portuguese food and wine as well as a friendly and accommodating, professional and knowledgeable staff. We had the sea urchin toast and pork and duck terrine to start, the arroz de pato and the braised short rib for our entree, and then for dessert, we had the carrot and golden raisin cake and the chocolate pear parfait. All delicious! And topped it off with a port flight plus sherry. Thank you for making the night one of our favorites in NYC!
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Review from K B.
Manhattan, NY
4/9/2012
The skate wing was EXQUISITE. Yum. Everything else was very good, too. Scallops, octopus, pea soup. Great spot!! Nice layout--a little more privacy for each table.
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Review from Alexander P.
Manhattan, NY
1/2/2012
Incredible food and ambiance, Aldea is well priced for such a high-end restaurant. It's a great dining experience, and the service couldn't be friendlier. I highly recommend Aldea and I'm sure you'll enjoy it!
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Review from stephanie y.
Brooklyn, NY
10/18/2011
The 2012 Michelin ratings came out and Aldea was rated so decided to give it a go, as I am trying to hit at least half of them in 2012 (and go broke in the process).
Previous to trying Aldea, Dressler in Brooklyn had been at the top of my list (Dressler) is remarkable.
Aldea now has secured the top spot. The hostess seated us right away even though we arrived 30 minutes early. We were lucky enough to get a seat over looking the kitchen where we could see the artist at work. We had the octopus for a starter so scrumptious!! I had the scallops for my main. They literally melted in my mouth. My boyfriend had the duck with paella (it was better than and paella I have had in Spain, and the duck was cooked to perfection. Last but not least we had the "little dreams" for desert. It was a basket of magical puffs covered in cinnamon, salt, and sugar. it also came with 3 sippings sauces. It was dreamy. I will definitely be going back. -
Review from Ande s.
Manhattan, NY
11/6/2011
Fabulous Food. Perfect Portions. Chic atmosphere without being over the top, and the service was great. Our waitress Rebecca was wonderful, made our dining experience even better! (so ask for her if you really want a 100% awesome experience ;) )
Food wise--- it's all good but I was HIGHLY impressed by the sea-urchin appetizer. Even if that's not your thing, please---still try. It's AMAZING!
I will definitely be coming back here for my next swanky meal ;). -
Review from Ksenia V.
Manhattan, NY
2/11/2012
Got convinced to come here despite it being way outside my budget. High-rollers, this might be the place for you, but I felt the prices weren't worth it.
My fellow diners raved about the suckling pig and the honey-flavored saki. I came for dessert & had churros-style puff pastries with three dipping sauces. Not bad, but I could have gotten something similar from a vendor on the street and my cupboard. Nothing special. If my table mates were writing the review, I'm sure they'd give it more stars, but from what I ate, it gets two.
On a non-food note, It was hard for our server to hear us, so we had to repeat our order twice because of the acoustics. There was also a weird moment when we were taking pictures (it was a late birthday dinner), and the waitress came over to say that we couldn't have the flash on because it upset the chef. Um...?
The chef's hair looks like Elvis. -
Review from Yoshi S.
New York, NY
4/3/2012 1 Check-in Here
Presentation and Seasoning are impeccably well-done. Please don't pay close attention to the ambience and service.
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Review from A N.
Brooklyn, NY
3/31/2012
I had been meaning to go to Aldea for a long time and finally did so yesterday. I don't know whether I went there with unreasonable expectations or whether in fact the tastes were all too familiar and not reflective of a magical touch, but the experience left me somewhat cold. The octopus was good but not astonishingly so, and the duck, chorizo and rice was reasonable. For me, the piece de resistance was the bread basket, believe it or not, and I'm not sure that qualifies as a compliment. I do have to say that the wine selection is wonderful and the desserts memorable. However, don't go searching for a meal you'll remember for years to come.
