12 December 8-14, 2022 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | 12/8/22* miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ FORT LAUDERDALE A COCONUT GROVE MEXICAN SEAFOOD HOTSPOT ARRIVES IN FORT LAUDERDALE A little bit of the Grove has made its way north to the Village. Renowned for its upscale take on Mexican seafood classics, Coconut Grove staple Aida has opened a new location in Fort Lauder- dale’s uber-hip Flagler Village neighborhood. The spot opened on Thursday, November 17. “When we were thinking of expanding Aida, we walked around Flagler Village and realized that it’s where we needed to be,” Ed- uardo Gavilan tells New Times, co-owner of Colibri 4 Restaurant Group, which owns Aida. “The vibes are amazing and when the train goes by, there is such character. We see it as the next Wynwood and it’s a place to bring everyone together.” Aida’s Fort Lauderdale location now occu- pies the prior American Icon Brewery Kitchen & Taproom building located at 911 NE Fourth Avenue in the graffiti art-clad neighborhood. With Aida’s arrival, the build- ing has received a total gutting and makeover from its once simplistic brewery vibes. Now, it has a contemporary aroma with a central cherry blossom tree, sun-shaped mirrors, and a mural of the restaurant’s namesake muse by ABSTRK. “We see it as a very trendy and hip space, but not snobby,” says Gavilan. “It’s very re- laxed with a nice laid-back and welcoming ambiance.” And, if folks aren’t relaxed, perhaps one of Aida’s cocktails will help. Among its signature cocktails are the “Jade” (whiskey, spicy ginger infusion, sage syrup, and lime) and, arguably the regulars’ favorite, the “Violeta” (mezcal, chartreuse, prickly pear, lime, and simple syrup). On the food front, Gavilan says the restau- rant keeps more than 400 ingredients in its kitchen. Its menu – spanning tacos, tostadas, steaks, and starters – is anchored by fresh seafood offerings that are flown in every two to three days. These include a sauteed octo- pus with salsa talla, a corn-crusted Chilean sea bass, and lasagna Azteca layered with fresh pink shrimp, poblano sauce, gouda, corn tortillas, and cilantro. Perhaps its best-selling dish is the ceviche verde de camaron with a cilantro kimchi kick – the dish won a prestigious Golden Coconut Award at last year’s Coconut Grove Art Festi- val. For the brunch crowd, Aida hosts a Sun- day brunch with “Mexican Curiosities” spanning quesadillas to chilaquiles to a Mexi- can corn French toast. “While there has certainly been an explo- sion of Mexican restaurants in Fort Lauder- dale in recent years, there is nothing else like this – Mexican seafood – that exists,” says Gavilan. “If you haven’t been, you haven’t tasted food quite like this.” Aida. 911 NE Fourth Ave., Fort Lauderdale; aidarestaurant.com. Tuesday through Thurs- day 5 to 10 p.m., Friday and Saturday 5 to 11 p.m., and Sunday noon to 5 p.m. JESSE SCOTT ▼ MIAMI CHEF CHRIS VALDES HOSTS NEW COOKING SHOW ¡QUE DELICIOSO! Miami chef and entrepreneur Chris Valdes will soon add TV host to his list of accom- plishments. This month, the 31-year-old caterer, cook- book author, and creator of the “Cooking | TASTE TEST | ▼ Café Arely PR photo Chef Chris Valdes Aida/Colibri 4 Restaurant Group photo Aida is renowned for its seafood with a Mexican flair.
