First Look: Aldea La Jolla
There's a new eatery in town: contemporary California restaurant Aldea will be opening its doors on February 22!
A La Jolla native himself, founder Steve Horowitz envisions Aldea not just as a restaurant but as a culinary haven where the spirit of community thrives, memories are made, and every guest becomes a cherished member of the extended family.
“Aldea isn’t just a restaurant; it's a testament to my love for La Jolla,” says founder Steve Horowitz. “My deep-rooted connection to this community has shaped and inspired me in so many ways. La Jolla is more than a place; it’s the beating heart of my fondest memories, and Aldea is my way of giving back. My vision was to create a space where future generations would experience the same profound inspiration - a restaurant where the warmth of hospitality intertwines seamlessly with delicious flavors and great food.”
Named after the Spanish word for "village," Aldea symbolizes a commitment to fostering a warm and inviting environment. The 3,200-square-foot space is set to redefine La Jolla's gastronomic landscape as it takes over the former Mermaids and Cowboys restaurant space at 1251 Prospect St.
To create a one-of-a-kind menu, Horowitz recruited the expertise of Las Vegas chef Alex Reznick, a seasoned veteran of Bravo's "Top Chef" Season 7 and Food Network's "Beat Bobby Flay," and Executive Chef John Villalba, renowned for his global culinary expertise with a background that includes the prestigious Tavern on the Green in New York City’s Central Park. Together, they created a menu inspired by the vibrant flavors of California’s West Coast and influenced by regions across Mexico.
The menu embraces a wide range of seafood-centric dishes, including Ceviche, Local Red Snapper, Aguachile, Line Caught Mahi-Mahi, alongside a diverse array of meat-centric entrees, including Bone-In Ribeye, Birria Bone-In Short Rib, Pollo A La Plancha, Crispy Pork Belly and so much more.
On the cocktail menu, indulge your sweet tooth with the Amiga concoction, blending vodka, lavender truffle syrup, zesty lime citrus, and velvety egg white. Or, try the Vieux, marrying sweet vermouth, cognac, rye, xtabentun, peychauds, and angostura for a rich experience. If savory flavors beckon, delve into the Jean Jacket, made with whiskey, licor 43, lime citrus, and aromatic angostura. Or, relish the Coriander creation, featuring cilantro-infused gin, macerated cucumber, lime citrus, and celery bitters for a refreshing twist.
“Aldea aims to be the cornerstone of our La Jolla community, a place where memories are forged, and connections blossom,” Horowitz said. “Opening our doors to the public is an exhilarating moment for me, an opportunity to unveil my team’s dedication and passion that has gone into bringing Aldea to life.
