Opening this week in the central La Jolla space that last housed Mermaids & Cowboys is Aldea, a contemporary California restaurant with Mexican inspiration.
La Jolla native Steve Horowitz took over the space that last housed Mermaids & Cowboys restaurant last December to rebrand the 3,200 square-foot unit to become Aldea. Named after the Spanish word for "village," Aldea will offer a menu created by Las Vegas chef Alex Reznick, a seasoned veteran of Bravo's Top Chef season seven and Food Network's Beat Bobby Flay, and Executive Chef John Villalba, who boasts a background that includes time at Tavern on the Green in New York City's Central Park.
"Aldea isn't just a restaurant; it's a testament to my love for La Jolla," explained 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."
Inspired by the flavors of California’s coast and influenced by regions across Mexico, Aldea's menu embraces a wide range of seafood-centric dishes, including ceviche, local red snapper, aguachile, line caught mahi-mahi, as well as a diverse array of meat-centric entrees, including bone-in ribeye, birria bone-in short rib, pollo a la plancha, crispy pork belly and much more. The restaurant will also boast a full bar with cocktails like the Vieux, with sweet vermouth, cognac, rye, xtabentun anise liqueur, peychauds bitters, and angostura.
Aldea will open on Thursday, February 22, at 1251 Prospect Street in San Diego's La Jolla Village. For more information, visit aldealajolla.com and check out the menus below.
