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    • Dan Leiber - Owner of Stardust Farm. PA
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    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
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    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
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  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
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 Aldea
​New York, NY
 

Fine Dining  -  Flatiron

​Prix Fixe - Tasting Menu - A la Carte
​
​Tues-Sat Dinner : $89-$145
Monday Harvest Dinner : $95-$165
​Thurs-Friday Lunch: $45

​Portuguese inspired cuisine
​with a modern approach
Concept
Aldea is situated in the Flatiron - Union Square neighborhood.
Its style is the reflection of Chef George Mendes’ story, experience and dual heritage. American born from Portuguese parents George Mendes draws his inspiration from his Portuguese roots adding to it techniques and flavors acquired during his experiences in France, Spain and the United States.
The result is an amazing balance between tradition and modernity with authenticity as a guiding thread.
Designed by Stephanie Goto, the bi-level modern and elegant 70-seat space, is the ideal setting to the refined authenticity of George Mendes’ cuisine. It features a front bar; a main rectangular dining room; a “Chef’s area” which includes an open kitchen, a table and the Chef’s counter; an open-air mezzanine with a private dining room.
 
For whom
Food lovers in search of classic flavors with a modern yet authentic approach.
Lovers of the Iberian Peninsula flavors.
 
Story 
George Mendes grew up in Danbury, Connecticut.
After graduating from the Culinary Institute of America in 1992 he spent 17 years working with some of the world’s greatest chefs including Alain Passard, Martín Berasategui, Alain Ducasse and David Bouley, his most influential mentor. He opened Aldea in spring 2009 and that same year received 2-star reviews from the New York Times and New York Magazine, as well as 3-star reviews from the Daily News and Bloomberg. He was awarded one Michelin Star in 2010 and has kept it ever since.
 
My experience
I love Aldea!  I’ve been there several times and I always leave wanting to come back as soon as possible!
The first time I went, I sat in the dining room. I didn’t know much about this restaurant but was amazed by Chef Mendes’ cuisine and the warm and attentive service.
The following times, I sat at the Chef’s Counter and it is truly a wonderful experience to watch George Mendes and his team at work.  George Mendes’ ability to play with traditional recipes and his capacity to link the flavors is wonderful. What I love most is the fact that his cuisine is creative while remaining authentic.
I usually go for the 4-course prix fixe. You can choose between Portuguese traditional dishes which George Mendes has reinvented, or other dishes which generally include classic flavors from Portugal, Spain and France.
I can’t tell you about all the amazing courses that I have had at Aldea over the years but here are a few that I especially loved:
  • The Charred Octopus, served with corn purée, Asian pear and walnut vinaigrette: a delight for the eyes and the palate ;
  •  The Red Beets, served with goat’s milk yogurt, Marcona almonds, pickled red turnips and crispy chicken skin: an amazing play of colors, flavors and textures ;
  •  The Bacalhau À Brás : farm egg and salt cod custard, crispy potato, black olive: Chef Mendes’ beautiful reinterpretation of a traditional Portuguese dish ;
  •  The Diver Sea Scallops, served with Foie Gras, fermented Japanese turnips, apples and chicken jus: the pairing of scallops with foie gras was truly divine!
 
Besides the beautiful cuisine, I love the contemporary and unpretentious atmosphere of Aldea.
​
On Monday nights, Aldea is home to Chef Mendes’ Harvest Dinner series. I was lucky enough to attend one recently. It is a unique and splendid experience which I highly recommend: the restaurant opens its door to a limited number of guests while George Mendes tests and unveils new dishes for Aldea’s menu.

​~Nathalie
Aldea
31 W. 17th Street
New York, NY 10011
212 675 7223
​http://www.aldearestaurant.com/
​
​Dinner
Tuesday-Thursday 5.30pm-10pm
​Friday-Saturday 5.30pm-11pm

4-Course Prix-Fixe menu           $89
8-Course Chef’s tasting menu $145
A la Carte also available
 
Lunch Thursday and Friday 11.45am-2.30pm
Three-Course for $45

Monday Dinner Series: starting at 5.30pm – Limited seated available
4-Course tasting menu
             $95

8-Course tasting menu             $165
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  • Home
  • EAT OUT
    • RESTAURANTS >
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS