With who: First time sat upstairs with Laura, Mike and Stephen...Second time at the Chef's table with Dylan
I'll just start off by saying that Aldea, with only two visits, is already in my top 10 favorite restaurants in New York. The Chef, George Mendes, has created a new-American menu with strong Portuguese influences. Most dishes look like art and because of the minimalist interior of the restaurant, the food really pops on the plate.
But the dishes are much more than just pretty. For appetizers try the crispy pork belly with apple cider reduction. The squares of juicy pork are topped with thin slices of apple and are crispy and just fatty enough. The cured fluke is also really interesting served with almond milk and crunchy soy, the texture alone makes the subtle fish worth ordering. I'd also recommend the cuttlefish. Even though the portion is really tiny, the squid ink, caramelized lychee and some sort of curry flavor make for a great spicy-sweet combination. It's also a great alternative to a traditional grilled octopus dish.
If you only leave this blog post with one thing, it should be this: Order the Arroz de Pato. A paella-like dish that is one of the best things I've ever eaten. Ever. Essentially, it's fried rice mixed with shredded duck confit, topped with sliced duck breast and duck cracklings--or fried duck skin. It's studded with black olives and chorizo and the plate is dotted with a sweet apricot puree. It's simply mind-blowing.
The scallops with cucumber and farro risotto are also great. The crisp cucumbers really balance out the rich risotto, but still allow the scallops to shine.
To drink, try the Harvester, an interesting take on the Manhattan: Calvados, chai-infused vermouth and apple cider foam.
Here's the chef and I:
And here's Laura, me and the Harvester:
Aldea; 31 West 17th Street (between 5th and 6th)
First photo courtesy of Aldea.
