Platt on Aldea and Apiary; Brooklyn’s New Gourmet Shops

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In the magazine this week, Adam Platt drops a double review and awards two stars to George Mendess first venture, Aldea. With its pocket-size kitchen, its small but sophisticated menu, and its technically accomplished, low-profile chef, Aldea looks like a prototype of the gourmet restaurant of tomorrow, he writes. Apiary also earned a deuce now that Veritas vet Scott Bryans presence in the kitchen has amped things up to a somewhat startling new level. Out in Brooklyn, Robin Raisfeld and Rob Patronite explore the new breed of gourmet shops including Frannys new annex, Bklyn Larder. Also opening this week: Sel de Mer, a MediterraneanmeetsLong Island kind of thing in Williamsburg; and Saraghina, which tosses the Neapolitan-pie trend out to Bed-Stuy. The General Greene's Nick Morgenstern has shared an In Season recipe for frozen yogurt with those Jersey strawberries now prettying up the Greenmarket. But if warming weather means cool brews to you, Convivio is hosting a five-course tasting paired with Italian beers on June 9.