Aldea

Aldea
31 W 17th St
New York, NY 10011
b/t Avenue Of The Americas & 5th Ave in Flatiron

January 29, 2014

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 Corn Bread

Have to admit, all corn bread is good corn bread…

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 Mussel Soup – chorizo, fennel, coconut-curry

For appetizer, I opted for the mussel soup, which was complex, hearty, and ‘coconuty’. I have never felt bread clumps could be soggy in this zingy way before. I seriously thought it was the main show of this whole meal.

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Foie Gras Terrine on toasted brioche 

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Sea-salted Chatham Cod – ruby crescent potatoes confit in brown butter, broccoli puree, black olive oil, sweet potato 

Since Aldea featured Portuguese cuisine, I had ‘bacalhau’ for my main course. Unfortunately it was too dry to live to my expectation.

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 Suckling Pig – braised red lentils, coriander, pickled carrot and cauliflower, littleneck clams

The pork was a generous portion. The fattiness of the meat was complemented well by the tartness of the vegetables and its crunchy skin.

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Classic Apple Pie 

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Warm Chocolate Pear Clafoutis – espelette pepper sabayon, chocolate streusel, almond ice cream

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 Cinnamon Rice Pudding – maple-espresso, walnut, white chocolate, pumpkin ice cream

Aldea’s dessert made a good final impression. The rice pudding was smooth in consistency. The flavor of cinnamon was evenly distributed. I was easily able to clean my bowl.

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An artful arrangement of Mignardises

The final arrival of these miniature sweets has at least visually extended the pleasure of our meal.