Aldama

A romantic time out at Aldama begins even before entering its doors, thanks to the gorgeous views of the Williamsburg Bridge on its picturesque Brooklyn street. The contemporary Mexican restaurant is helmed by partner/cocktail expert Christopher Reyes (Cosme, Employees Only) and chef Gerardo Alcaraz (Black Ant, Martín Berasategui in San Sebastián, Spain), and focuses on street food of Central Mexico in addition to offering regional specialties like Pulpo Zarandeado and Pollo Coloradito. The space is separated into small sections with plenty of intimate seating and features an overall modern approach that’s evident from design touches and plateware to the food and cocktails.

From first-time restaurateur and veteran bartender Christopher Reyes and chef-partner Gerardo Alcaraz, the Mexico City-inspired eatery offers tacos, tostada, and a standout Vegan Mole, plus a killer drink menu with sips like the Citrus Fizz (their take on a Paloma) and the frozen Sangre de Mezcal that are perfect for enjoying on the restaurant’s terrace. Aldama’s outdoor space debuted this summer with earth-tones, clay pots, and gorgeous lamps overhead that feel like a continuation of the dining room.

A romantic time out at Aldama begins even before entering its doors, thanks to the gorgeous views of the Williamsburg Bridge on its picturesque Brooklyn street. The contemporary Mexican restaurant is helmed by partner/cocktail expert Christopher Reyes (Cosme, Employees Only) and chef Gerardo Alcaraz (Black Ant, Martín Berasategui in San Sebastián, Spain), and focuses on street food of Central Mexico in addition to offering regional specialties like Pescado Zarandeado and Carne Cecina. The space is separated into small sections with plenty of intimate seating and features an overall modern approach that’s evident from design touches and plateware, to the food and cocktails.

From first-time restaurateur and veteran bartender Christopher Reyes and chef Gerardo Alcaraz, this Mexico City-inspired eatery has a menu that is perfect for enjoying in the sun on the restaurant’s brand-new terrace. The outdoor space at Aldama is hidden from view, but once diners arrive, they’ll feel like they were transported from the Big Apple to a warmer locale thanks to earth tones, clay pots, and gorgeous lamps overhead that feel like a continuation of the dining room.

A romantic time out at Aldama begins even before entering its doors, thanks to the gorgeous views of the Williamsburg Bridge on its picturesque Brooklyn street. The contemporary Mexican restaurant is helmed by partner/cocktail expert Christopher Reyes (Cosme, Employees Only) and chef Gerardo Alcaraz (Black Ant, Martín Berasategui in San Sebastián, Spain), and focuses on street food of Central Mexico in addition to offering regional specialties like Pescado Zarandeado and Carne Cecina. The space is separated into small sections with plenty of intimate seating and features an overall modern approach that’s evident from design touches and plateware, to the food and cocktails.

Since opening its doors over the summer, Aldama has been channeling the late-night bars of Mexico City with ready-to-sip mezcal, bar snacks, and chef and partner Gerardo Alcaraz’s take on classic dishes. Along with owner Christopher Reyes (formerly of Cosme), Alcaraz created a menu that hinges on hand-milled masa and regional dishes from Tijuana, Mexico City, and his hometown of León, Guanajuato. Main dishes include roasted chicken with pippian blanco, a vegan mole dish, and pulpo zarandeado, or grilled marinated octopus, serrano ashes aioli, and pickled onion. On the beverage side, the bar stocks agave-focused cocktails including a citrus fizz and a frozen mezcal drink, and also offers a handful of mezcals for sipping straight with a wedge of orange on the side.

91 S 6th Street
Clean, minimalist interpretations of street food dishes from Central Mexico is the focus at two-month-old Aldama, the Brooklyn eatery from chef Gerardo Alcaraz (previously of The Black Ant and Spain’s award-winning Martín Berasategui) and partner/bartender Christopher Reyes (Cosme). Deriving inspiration from traditional Mexican dishes he grew up eating, expect rustic, yet refined plates of campechana, the classic seafood cocktail with cold-pressed vegetable juice and cilantro oil, and a daikon tostada, with ribbons of radish and carrot, salsa and avocado on an heirloom corn tortilla.