A contemporary California restaurant with Mexican influences, Aldea held its grand opening on Feb. 22 in La Jolla.
Situated in the heart of La Jolla Village at 1251 Prospect St. in the space previously inhabited by Cowboys & Mermaids, the new restaurant, appropriately enough, is named after the Spanish word for “village.” As such, in its 3,200-square-foot space, Aldea symbolizes a commitment to creating and fostering a warm and inviting atmosphere where community thrives and memories are made.
Founder Steve Horowitz, who wasn’t involved in the restaurant’s previous iteration, came on board at the end of last year with a plan for shutting down and re-branding.
“I said, ‘We’re going to re-concept everything from the floor to the menu to the signs – you name it,’” he said adding, “It’s exciting.
“Part of the problem here is there wasn’t an identity,” added Horowitz about his re-conceptualization. He noted, “I was envisioning where we were going as opposed to where we were coming from. The idea was that we were going to go after the locals. We wanted a comfortable, approachable place for locals. We want locals to come here as often as they want for happy hour, events, birthdays, etc. I want them to think of us first.”
The restaurateur noted Aldea has special meaning for him. “It’s a testament to my love for La Jolla and my deep-rooted connection to this community, which has shaped and inspired me in so many ways,” Horowitz said. “La Jolla is more than a place. It’s the beating heart of my fondest memories, and Aldea is my way of giving back.”
Horowitz pointed out his 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.”
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 influenced by regions across Mexico.
Aldea’s menu embraces a wide range of seafood-centric dishes including ceviche, local red snapper, aguachile, and 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 more.
“We’re excited about the menu, it’s different,” said Horowitz. “We’re calling it Mexican, but it’s more Baja-coastal inspired. (It’s) a lot of seafood. We also have some amazing steaks. It’s very eclectic where people can come and try something different, but still not be afraid of what they’re ordering.”
Aldea opens at 4 p.m. daily except Mondays until 9 p.m., staying open to 10 p.m. Fridays and Saturdays. The restaurant will open for brunch soon on weekends. “As we get closer to the (busy summer) season, late April or May, we’ll be open for lunch-dinner, and late night, seven days a week,” added Horowitz.
Aldea is ready to show patrons what hospitality is all about. “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,” concluded Horowitz.
ALDEA
Where: 1251 Prospect St.
Hours: Mondays closed, Fridays and Saturdays 4-10 p.m., Sundays and Tuesdays-Thursdays 4-9 p.m.
Contact: aldealajolla.com, 858-999-0205.
