Chef
George Mendes

New York

About George Mendes

George Mendes is the chef/partner of Lupulo and Aldea. As a first-generation American born to Portuguese parents, he has fond memories of the elaborate, festive meals his family would prepare while he was growing up in Danbury, Connecticut.

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My Venues

Aldea
31 W 17th St
New York, NY

Accolades

Nominee for Best Chef: New York City
James Beard Foundation
Best New Chefs
Food & Wine

One Star
Michelin Guide
Ten Best New Restaurants
GQ Magazine
ChefsFeed Winner
One of the Best Things to Eat in NYC

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Where I Go Out

Aged prime porterhouse for two

Keens Steakhouse

$$$, Steakhouse, Midtown Manhattan

"I can't believe how long it had been until I finally came here. Keens has a very historic room with all the clay smoking pipes. I always go there for the porterhouse for two, and they have a killer bourbon list as well."

Blue Ribbon Sushi Bar

$$, Sushi, Reservations, Battery Park City

"Late night on Sundays, Blue Ribbon Sushi is the place to be. Get anything off their sushi list. Anything."

Pizza, Park Slope

"I love the thin, crispy cornmeal crust at this quirky pizza place. There are locations all over New York, so you'll never go hungry."

$$$$, Wine Bar, Full Bar, Tapas, Chelsea

"Chelsea tapas spot El Quinto Pino serves this sandwich comprised of a baguette slathered with sea urchin. It's simply delicious."

$$$$, Japanese, Reservations, Ukrainian Village

"This dish made with yuba (tofu skin) has the freshness of sea urchin along with the heat of wasabi, a cooling gelée and chef Chikara Sono's masterful Japanese technique. All of it together is what makes this dish badass. Call ahead because sea urchin isn't always available."

$$$, Reservations, Modern, Full Bar, New American, Fulton Market

"Just One of so many standouts - Rohan Duck - Thank You @a_brochu @grant_achatz and team for a crazy delicious meal and hospitality 👊"

Chef

George Mendes

Aldea

At My Venues

Knoll Krest farm egg with bacalhau

Aldea

$$$, Portuguese, Mediterranean, Spanish, Midtown

"George balances this dish brilliantly. When the salty and aggressive olive combines with the richness of the egg, simplicity meets perfection. Maintaining a balance of light and airy while leaving the substance that the salt cod deserves is an art form. It can easily be over- or under-shot."

Chef

Colt Taylor

One if by Land, Two if by Sea

Suckling pig

Aldea

$$$, Portuguese, Mediterranean, Spanish, Midtown

"I love the flavors of George Mendes’ suckling pig. He pairs it with littleneck clams, cauliflower and carrot pickles, and golden nugget potatoes. He is a talented young chef who incorporates flavors from his Portuguese heritage with French technique."

Chef

Daniel Boulud

Bar Boulud, Daniel...

Shrimp alhinho

Aldea

$$$, Portuguese, Mediterranean, Spanish, Midtown

"Garlic shrimp is something that defines Portuguese cooking, and in the hands of George Mendez, it is perfect. Aldea's version has garlic, coriander, pimento, and pressed jus."

Chef

Franklin Becker

The Little Beet, The Little Beet Table

Sea urchin toast

Aldea

$$$, Portuguese, Mediterranean, Spanish, Midtown

"I love sea urchin in general, but particularly in this dish where the roe’s ocean funkiness is tempered by the mildness of the cauliflower. The mustard seed adds spice and the lime brings acidity."