Lunch at Aldea. Chef George Mendes opened Aldea in Manhattan’s Flatiron neighborhood; the restaurant is 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. The handsome Spaniard is photographed above with his two sous chefs Vasente Escheveria and Tim Brown and in the background, garde manger, Brian Kaufman.
The Appetizer. Mussel Soup with mushroom, ginger, lemongrass and Linguica sausage.
The Entrée. Braised Brisket with carrot puree, asparagus, peas and chorizo.
The Dessert. Banana Caramel Bread Pudding with crème fraiche sorbet.
Pin It
