Lita — Restaurant in Aberdeen Township

As a big fan of David + Neilly's explorative, creative and representative restaurant establishments + pop-ups (including their last delicious endeavor in Philly in collaboration with Ricky the Bar Master), we knew that our days were numbered before we made it out from Philly to try Lita in Aberdeen Township.

I thought what better way to celebrate my mother's birthday then by bringing her to a restaurant derived by the very same sentiment - "an homage to Mom and the traditions + cuisine we were raised upon".

I had initially made reservations at the bar due to the restaurant already being fully booked on the desired date but ended up emailing the staff and was delighted to receive a quick response from David McGill who was kind enough to move our reservation to the dining room for a much more intimate experience. A big thank you to his hospitality.

From the moment we walked in to the moment we bid our farewells, service was impeccably attentive. The Lita team were all very knowledgeable of the dishes being served, the ingredients and details that made each dish unique as well as the story behind why certain dishes were included on the menu and how significant they were to either David's upbringing, his mother Rosa Lita or even his very own son. The sense of community here was front and center and is definitely a result of Lita's unique operating structure, where front + back of houses blend to create a seamless cross-trained team centered on the one component that truly matters in a fine dining experience, hospitality.

Here are our recommendations. For Cocktails: Before or after stopping in for dinner at Lita, grab a Tzatziki at 'La Otra' next door and experience a bit of Ricky's genius concoctions. This is still one of the best cocktails we have ever had to date. Other recommendations: The Fresca, and you can't go wrong with a glass of sangria to pair beautifully with the menus Iberian dishes.

Aperitivo: Croquetas de Pato: Stood out as one of the best things we tasted this evening, WOW. Rissois de Camarão: Another show stopper. Batatas Bravas: Creamy, spicy + dangerously good.

Essenciais: Amêijoas 'À Bulhão Pato': Simple but delicious. Polvo com Choriço Galinha da Avó con Masa: Flavorful + comforting.

Especialidades: Paella do Dia for Two: David has perfected this dish. It's crunchy, flavorful and a marriage of ingredients depending on the pairing of the day. We enjoyed a Pork Belly and Clams Paella. Carne de Porco 'Alentejana' Bitoque: My husbands favorite, this dish was unavailable the day we went but looked absolutely delicious in posts, we would love to give this a try next time!

Sobremesas: Rosa's Flan: Decadent + Creamy Serradura: My all-time favorite Portuguese dessert Pudim de Caqui: Warm cake, cool buttermilk and mandarin semifredo, rich and mouth watering.

If you haven't already tried Lita, don't hesitate to hit the RSVP button. If you're like us and have already dined at Lita, I'm sure your itching to return and explore more of her menu. All in all, you are in...

It was our wedding anniversary, and we celebrated at Lita. Since it was our first time, we didn't know exactly what to expect, aside from hearing that it's a modern Iberian restaurant and a 2023 James Beard Semi-finalist.

The menu is mostly prepared in an open kitchen, featuring a fire hearth oven at the sides, so you can watch the chefs in action. All the servers are also chefs, which means they know the menu inside and out and are great sources of information about how everything is made. It's also worth mentioning that they offer a prix fixe menu with three courses.

For the first course, we chose Rissóis de Camarão (garlic shrimp) and Spanish Duck Confit Croquettes. Both were crispy and delicious, and the duck confit croquettes came with a perfectly paired aioli sauce that didn't overpower the crunch. The centers were warm, and we were encouraged to eat them with our hands, which added a fun touch to the experience.

For the second course, we had Albondigas (Spanish meatballs) and Caldeirada de Vieiras (Portuguese fish stew). My husband raved about the meatballs, calling them exceptionally tender and full of flavor. My fish stew also had great flavors but was a bit too salty for my personal taste. That said, it was still an excellent dish, and the saltiness was just a matter of preference.

The main courses were the highlight of the evening. We had Carne Guisada (short ribs) and Robalinho na Brasa (branzino) with a side salad. My husband couldn't stop praising the short ribs for being incredibly tender and succulent. As for me, I tend to eat salads with chopsticks, so I asked Rob, our server, if they had any. He wasn't able to find a pair at first, but a few minutes later, the managing director himself brought me a set! That level of attentiveness really stood out. The branzino was cooked perfectly, with charred skin and expertly filleted with no bones. The warm spices they used complemented the delicate fish without overpowering it. Both were truly outstanding.

For dessert, our wonderful server Rob asked if we wanted anything sweet. We ordered the Baked Madeira for Two, and I was blown away when it was served flambéed. It was a dramatic and delightful touch, especially since I'd never had Baked Alaska before. The combination of ice creams, sorbets, cookies, and a bit of chocolate cake inside was flawlessly executed. It was definitely a showstopper.

Overall, our experience at Lita was exceptional. From the impeccable service to the amazing food and the modern, open atmosphere, everything was top-notch. Not once did I see any table piled with dirty dishes. It was clear they take pride in keeping things pristine. It was truly a memorable...

Lita was lit. In a few words, it's elevated dining in a strip mall. Sounds unbelievable, right? The outside of the restaurant is disappointing. It's adjacent to a laundromat and other storefronts you would expect to find in a strip mall. However, once you go inside, you're transported into a modern, spacious, open concept, and extremely clean space. It's gorgeous. We arrived early and were sat at the adjacent bar (another storefront) to the main dining room. We were led to the back of the restaurant and through a side door into the bar. The bar is a fresh, modern spin on a speakeasy with a banging playlist. Vibes, vibes, vibes all around. Back to the restaurant--our server was Chef Chris, who was so attentive and absolutely amazing. He made us feel like we were the only guests in the restaurant. The menu available is prix fixe, but I promise you it's a lot of food. The quality of ingredients, the flavor profiles, and the care with which the food is prepared is equivalent to a Michelin star restaurant. We reward ourselves very occasionally with a Michelin star restaurant when on travel (because why not?) so this is my reference point. Whoever sets the menu and does the cooking has to be professionally trained. Everything, and I do mean everything, is cooked to precision. The rissóis de camarão were delicately fried, not greasy, so the temperature of the oil was perfect. I was trying to determine what the turnovers were dipped in before frying because it felt and tasted like tiny crispy pearls on the outside. The inside was a creamy, chunky, soupy consistency. Texture and taste were on point. I will let you in on a secret; I always request my eggs fried hard (hockey puck hard) and my steak medium well but I was so distracted by the ambiance, excellent service, and the delicious courses before the main that I forgot to make the adjustment. I'm glad I did. I would have ruined the entire meal. The fried egg had a velvety center which paired well with the medium rare steak. It was a first for me and I don't regret it. The french fries served as an accompaniment were oversalted. The olive cake was good as a dessert but, again, something on top was too salty for my taste. I'm not sure if it was the almonds or the berry compote that had a sprinkle of salt but the cake could do without it. I don't want to drag this review out too long, but overall it was a 5-star experience. In my opinion, the difference between a good dining experience and an excellent dining experience is eating with all 5 senses engaged. Lita successfully engaged all 5 senses at a very reasonable price point for elevated dining. Lita will be added to our...