Frank Bruni, former NY Times restaurant critic, loves the Arroz de Pato at Aldea, calling it "duckapalooza" on The Best Thing I Ever Ate. Chef George Mendes's Portuguese heritage remains intact in Arroz de Pato and all his dishes are inspired by the Iberian coast, like suckling pig and mussel soup.
Special Dishes: Arroz de Pato
Seen an error? Report This Listing