George Mendes’ bi-level restaurant in the Flatiron features a modest and restrained design juxtaposed against a complex menu that pays homage to the chef’s Portuguese heritage. Mendes’ innovative dishes are further reflective of his experience in molecular gastronomy-focused restaurants like Bouley, Arpège, and Tocqueville. Aldea’s open kitchen -- illuminated by glass sheets -- gives diners a view of Mendes creating artistic takes on Portuguese dishes, like he does with the Arroz de Pato featuring duck confit rice with chourico, black olives, citrus, and duck cracklins. The eight-course tasting menu showcases a wide range of flavors, while the à la carte menu is small but packed with soul. The wine list is similarly compact and many of the eclectic pours are, unsurprisingly, from Portugal and Spain.