Aldea 31 W. 17th St., New York, NY 10011; map); 212-675-7223; aldearestaurant.com Service: Precise and familiar Setting: Sleek modern room perfectly reflects the innovative and contemporary cooking. Compare to: Momofuku Ssam, Tocqueville, Casa Mono Cost:3 courses, $24.10 George Mendes... More
"Fancy pants" doughnuts reside in higher-end restaurants, where the plates of fried dough might average $10. A higher price, to be sure—but one that factors in the cost of service and personal real estate at a classy establishment. More
"If it's a good deal and ordinary dishes you're searching for, mosey on over for some very solid cooking." [Photographs: Kathy Chan] You will not find a true sense of Aldea's scope and potential in their newly launched lunch prix... More
Pulque is made from fermented maguey nectar (maguey is a species of agave). You may recognize it from an episode of No Reservations when Anthony Bourdain tried it in Mexico—or you've spotted it next to Coors Light at a Williamsburg market. Younger people are rediscovering the drink that had fallen into grandpa domain over the last half-century. More
