From Our Editors
As Felipe Gomes's restaurant was being built, he happened across a boarded-up room downstairs. Though the 600-square-foot room, dusty with a half-century of disuse, contained only boxes of aged financial records, Felipe instantly saw the space's potential. The drywall and plaster were torn down to reveal yellow-brick walls and walnut beams, which became the foundation for Aroma Mediterranean Restaurant's wine cellar. Now the space is fully remodelled; beyond a doorway entangled with grapevines, a vault built into the floor displays 220 bottles of wine visible through heavy-tempered glass. Nearly 100 more bottles of wine shelved along the walls vie for tasters' attentions with flashy magic tricks and labels boasting various international origins.
Diners sift through a menu equally inspired by international flavours. Portuguese, Spanish, Italian, and French recipes transform fresh seafood, lamb, and steak into entrees steeped in inventive sauces. Servers can deliver meals in a courtyard-esque dining room or a private room where video conferencing enables patrons to dine with family or etiquette instructors halfway around the world. Guests can also learn to re-create their meal at home by visiting the eatery's on-site cooking studio, whose classes demonstrate the art of the four-course meal.