review: it takes a village…
Looking up at the counter seating aldea, New York Recently, on the one-year anniversary of aldea’s opening, the chef and owner, George Mendes, tweeted, “Never thought 1 year ago that rice would be our signature dish.” Mendes’s “Arroz de Pato” – a paella stained with pimenton and saffron and enriched with duck stock – is […]
Looking up at the counter seating aldea, New York Recently, on the one-year anniversary of aldea’s opening, the chef and owner, George Mendes, tweeted, “Never thought 1 year ago that rice would be our signature dish.” Mendes’s “Arroz de Pato” – a paella stained with pimenton and saffron and enriched with duck stock – is […]