Aldea
Review
While many dishes take creative license with Portuguese classics, others are simply Mendes originals. more →
Recommended Dishes
Cuttlefish in coconut curry, egg with peas and bacon, goat, duck rice.
Review
The chef George Mendes and Aldea, his Portuguese restaurant, are unusually ambidextrous, as comfortable whipping up ethereal foams as scattering hunks of pork anywhere they can be defensibly scattered. more →
Recommended Dishes
Farm egg with salt cod; coconut-curry soup with cuttlefish; peas, egg and bacon; shrimp alhinho; baby goat; rice with duck confit; scallops; strawberry tasting; caramel brioche.
Review
There’s a theory that goes like this: Comfort food thrives during recessions. more →
Recommended Dishes
Baby goat.
Review
After toiling anonymously at places like Wallsé and Tocqueville, journeyman chef George Mendes steps into the spotlight with an Iberian-accented menu. more →
Recommended Dishes
Sea-urchin toast, shrimp Alhinho, escolar or arroz de pato, rice-pudding tarte.
Review
It takes a village: Aldea brings avant-garde Portuguese cuisine to Manhattan. more →
