Nearby points of interest
Nearby points of interest
In May 2009, Chef George Mendes opened Aldea in Manhattan’s Flatiron neighborhood. 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.
Please join us for our 3 course $45 per person Prix Fixe lunch menu of some of our most classic dishes, prepared by Chef George Mendes. $45 per person, limited reservations.
New York, NY 10011
Portuguese, Spanish, Mediterranean
Hours of Operation:
Tuesday-Saturday 5:00pm-Closes two hours after our last seating.
*Join us as Aldea opens its doors for a special brunch on Sunday, March 4th. For one day only, George Mendes will offer a brunch menu inspired by Lisbon’s most beloved ingredients like salt cod, sardines, piri piri and chouriço. For $65, receive a complementary mimosa and choose between dishes like Bacalhau Casserole with potatoes, eggs, onions and black olives and Creek Stone Farms Skirt Steak “Bitoque” with a sunny side up egg and Port wine sauce. All proceeds of the dinner will go to Boston-based food rescue charity, Lovin' Spoonfuls, who will be sponsoring George’s first time running in the Boston Marathon this April.
Between 5th and 6th Avenues
$50 and over
AMEX, MasterCard, Pay with OpenTable, Visa
Two parking lots are located on 17th Street between 5th and 6th Avenues.
The restaurant is 2 blocks from Union Square/14th Street with access to all major subways, including: 1, 2, 3, 4, 5, 6, L, N, R & Q trains.
F & M trains at the 14th st stop.
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Chef's Table, Corkage Fee, Counter Seating, Full Bar, Late Night, Non-Smoking, Private Room, Wheelchair Access, Wine
Special Events & Promotions:
We offer private dining options for 8 to 25 people.
Please call the restaurant for details!
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Aldea's unique bi-level space lends itself to a variety of special events and occasions, from intimate seated dinners or corporate gatherings in our Wine Room; to a buyout of the Mezzanine for cocktail-style soirées; or a private kitchen demo and multi-course tasting menu in the Chef's Area.
Aldea Ratings and Reviews
The food was overall disappointing. It was expensive, which I expected, but not only were the portions tiny, the quality wasn't up to par. For instance, a $48 lobster which was only half a tail and one claw and... chewy at that isn't totally satisfying. I'm still glad we came here and made an evening out of it, but I won't be coming back nor recommending it given the quality/yummy to cost ratio was so poor.
Nice menu with wine pairing. The food was very inventive. We loved the shrimp and the scallops. The duck seemed more Peruvian than Portuguese, the dishes were less Portuguese than we expected, but very good. Service was friendly, but a bit disorganised. We were seated in front of then kitchen, very interesting.
I heard too much good reviews about this restaurant, regretfully I ended up with disappointment. The 7 course seafood tasting many had nothing extraordinary but more over cooked items. Very small space and over populated. I am a skinny 100lbs Asian but still I had to move the table a little bit to squeeze into the seats. And consequently the entire restaurant was very noisy that we had to almost shout over the table to communicate.
Outstanding food and service. We really enjoyed the delicious foie gras and the excellent wine. Every course was excellent. The cocktails are creative and the service was superb. I would love to go back and try the four course with wine pairing.
I ordered 4 courses but can really finish two of them. The foie gras terrine is extremely salty, whereas the squid is very chewy. Sorry to comment that the dishes are really not up to standard. Their staff offered really good service, asked me a few times whether I dont like the dish as I only finished a small portion, and the Manager insisted to waive the charge of that two dishes, very attentive!
The presentation was very good. Made a better picture than enjoyable taste. I had bacalau with egg custard. Poached egg on top. Not my favorite taste. Cod, ok, not great. Shrimp, good but different flavor for me. Maybe it's me, but I was not impressed by the taste as much as I was with the look of the presentation.
We were here on a Thursday night. After being seated, we were ignored by the waitstaff for 15-20 minutes. We gave the drink and food order at the same time since we didn’t know how long they would take before returning - good move. It was difficult getting anyone’s attention, even to get a check. However, the food was marvelous!
My wife and I took two very good friends to our favorite gourmet Portugese restaurant Aldea for a fabulous dinner. The food was spectacular, the wine was delicious, and our server Autoro was excellent. And Chef Mendes made our evening by twice coming to our table to chat about food and Portugal. I highly recommend the farm egg appetizer and the diver scallops entree. My wife and our friends raved about the foie gras and shrimp appetizers and the duck arroz and pig entrees. We eagerly look forward to returning very soon for another great meal.
Impressed with the quality and aesthetic of the food as well as of the decor. Unique opportunity to try many small plates without paying for more than you can eat. Highly recommend as a relaxing place to enjoy a meal. Michelin starred doesn't have to equate to a stuffy atmosphere. Aldea occupies a niche market in this context.
They staff was super accommodating and we didn't feel rushed at all through our dinner. The cocktails were delightful and a great way to start our meal. We each got a 2nd course to start. The charred octopus and wild mushroom broth soup were both very tasty and a great star to our meal. The diver sea scallops were the perfect size and flavor combination and left us with a little bit of room for dessert. The Sonhos, or beignets, were 6 per dish and the balance of the passionfruit and caramel dipping sauces made for a fulfilling sweetness. Would definitely go again, though the service in between courses could have been a little bit faster as we waited on wine for a bit.
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