Alto
11 East 53rd St
212.308.1099
Alto offers a four-course prix fixe dinner ($85) menu Monday through Thursday, from 5:30 p.m. to 10:30 p.m., and Fridays and Saturdays from 5:00 p.m. to 11:00 p.m. A seven-course chef’s tasting menu is available for $130. Lunch is served Monday through Friday from 12:00 p.m. to 2:30 p.m. and features a three-course prix fixe menu ($38). Diners can also order a la carte for lunch and dinner. Alto is located at 11 East 53rd Street, between Fifth and Madison Avenues in Midtown Manhattan. For reservations, contact Alto at 212.308.1099.
This Alto Gives an Unfortunate Performance
Alto (a reference to "alta cucina," the term for highly refined Italian cuisine) was designed by partner Vicente Wolf. Alto features a dramatic interior. Decorative, glass-enclosed wine cabinets showcasing thousands of bottles rising to the ceiling flank the restaurant’s western wall; Alto’s extensive wine list is housed beneath the restaurant in a one thousand square foot temperature-controlled cellar. Alto’s rich visual and textural palette is sophisticated, yet accessible, including modern lime-green Italian chairs, muted gray banquettes, titanium bar, frosted glass wall panels, polished steel I-Beams, upholstered silk and finished concrete walls, and both cordovan leather and sheer curtains. Split-level dining consists of an intimate 80-seat main dining room downstairs and a mezzanine above accommodating versatile private dining for parties of eight to twenty-four guests.
In the dining room, sommelier Eric Zillier, formerly of Veritas, offers a wine program that pays fitting tribute to Northern Italian white and red wines as well as a remarkable selection of fairly priced vintage Bordeaux and Burgundy. By working closely with private wine collectors, Zillier develops and oversees Alto’s extensive list of over 2,500 selections, which draws upon the rich variety and unique characteristics of notable wine regions around the world. Zillier’s wine program affords a broad and deep range of red, white and sparkling wines. Rounding out the program is an ambitious selection of specialty cocktails, drawing inspiration from northern Italian ingredients and the flavor combinations of authentic dishes. Featuring fresh-squeezed juices, house-made spirits and seasonal fruits, selections include the Limoncello Cosmo, a twist on the classic made with house-made limoncello and infused lemon vodka; JB Combine, a refreshing blend of gin and fresh basil; Flashlight Cocktail, pairing aperol and aqua di cedro with lime juice; and Amaro Montenegro and Grapefruit. If you scan the list carefully, as we did, you may find a hidden gem, such as a lovely Spanish Priorat for under $60.
Service is benevolent and professional. But at a recent dinner, the kitchen’s performance was less than bravura .
Executive Chef and partner Michael White was a visible presence during our visit. 
Yet he was not concerned (or didn’t notice) that two orders of different pastas were returned to the kitchen, because they were unbearably salty. (Our waiter tasted them and agreed). The excuse given was that the cooking water was over salted. But that couldn’t explain why the play on "Uovo In Raviolo Al Burro Nocciola Tartufato" (Homemade soft egg-yolk filled raviolo with truffled butter), San Domenico’s glorious egg-filled giant raviolo, morphed to "Uovo Di "Bergese" (truffled egg yolk filled raviolo with ricotta and baby spinach green asparagus ragu and parmigiano), was carelessly executed. The egg arrived almost hard boiled, embedded in gummy ricotta cheese.
I’m not sure Osso Buco lends itself to a scaled down portion and a Soft Shell Crab special was leaden: All presentation with no concession to taste. On the other side of the water, a Salmon preparation was quite good.
For a sweet end to the meal, diners can choose from pastry chef Deborah Snyder’s dolci, including Malted Chocolate Tartaletta with malt custard and crème fraîche sorbert; Panna Cotta with rhubarb streusel cake and rhubarb sorbet; Lemon Mouse Semifreddo with Sicilian pistachios and white chocolate cream; Budino, carrot caramel cake with ginger-spice gelato and candied kumquats; and house-made Sorbetti and Gelati with biscotti. Whatever your choice, it will be a high point of the Alto experience.
Alto opened with moments of greatness, despite spottiness. Today, Alto offers more disappointments than pleasures and rates B Minor on the Walman Report.
Copyright 2008 By Punchin International. All Rights Reserved .
Sample Dinner Menu
Appetizers
Insalata Mista Con Aceto Di Balsamico Bianco spring market and crisp vegetable salad, white balsamic, buffalo ricotta crostino 18.00
Crema Di Patate E Porri Con Cannolicchi E Broccoletti potato and leek soup, spring garlic, razor clams and spicy broccoli rabe 19.00
Tonno, Tonno, Tonnata yellow fin tuna, bottarga, tonnata crema, sicilian capers and ligurian olives 23.00
Insalata Tiepida Ai Frutti Di Mare Con Olio Nuovo warm seafood salad of shrimp, scallops and seppia with olive oil, lemon and sea beans 24.00
Asparagi Bianchi Alla Bolzanina sautéed european white asparagus, mustard, quail egg and chives 22.00
Spugnoli Ripieno Al Tartufo Con Rucola E Parmigiano braised oregon morels filled with truffle mousse, wild arugula and parmigiano 26.00
prix fixe supplement 8.00
Terrina Di Fegato Grasso Di Anitra, Pignoli E Rabarbaro Hudson valley foie gras terrine, torcolato, pine nut butter, rhubarb marmellata 28.00
prix fixe supplement 12.00
Pasta
Uovo Di "Bergese" truffled egg yolk filled raviolo with ricotta and baby spinach green asparagus ragu and parmigiano 26.00
Tagliolini Al Nero Con Seppia, Aglio, Olio E Peperoncino squid ink pasta, mediterranean cuttlefish, garlic, olio nuovo and chilies 29.00
Garganelli Con Ragu Bolognese E Crema Di Cardi hand made pasta quills, traditional bolognese meat ragu and cardoon crema 28.00
Tortelli Di Ricotta Di Bufala Con Funghi E Sugo Di Vitello buffalo milk ricotta tortelli, wild mushrooms, rosemary, veal sugo 28.00
Agnolotti Del Plin Al Barbera piemontese meat ravioli, parmigiano fonduta, sage, barbera wine 28.00
Risotto Ai Frutti Di Mare creamy acquarello risotto, clams, mussels, shrimp and scallops 38.00
prix fixe supplement 10.00
Entrees
Capesante Con Lenticchie, Cipolline E Salsa Di Vino Rosso seared diver scallops, castelluccio lentils, cipollini onions and balsamic glace 38.00
Branzino Del Atlantico In Brodetto Di Vongole E Finocchio line caught wild sea bass, little neck clam & potato brodetto, fennel pollen 35.00
Ipoglosso Con Puntarelle, Controne E Cozze, Salsa Di Bagna Caoda east coast halibut, wild roman chicory, controne beans, piemontese anchovy butter 39.00
Osso Buco "Classico" Con Risotto Alla Milanese braised boneless veal osso buco, saffron risotto, bone marrow, veal jus 39.00
Petto E Coscia Di Piccione Con Fegato Grasso E Porcini rosemary roasted squab, pistachio crusted foie gras, wild flower honey, spinach & porcini 41.00
Sella Di Agnello Con Carciofi, Aglio E Basilico loin of lamb wrapped with leaves of sweet basil, braised artichokes and basil sugo 41.00
Tagliata Di Manzo Con Aglio Primavarele, Piselle E Fossa roasted and sliced kobe sirloin, sping garlic, pea tendrils and formaggio di fossa 47.00
prix fixe supplement 12.00
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Dessert $12
Tartaletta malted chocolate tart, malt custard, crème fraÓche sorbet
Budino Di Pane double chocolate "devil’s" pudding, dried cherries, buttermilk gelato
Panna Cotta rhubarb streusel cake, rhubarb sorbet
Tortino blood orange meringue tart, caramel cream, blood orange frozen yogurt
Cioccolata chocolate-coconut bombe, espresso-chip gelato
Ananas ricotta mousse, pineapple fritters and toasted-almond gelato
Budino carrot caramel cake, ginger-spice gelato, candied kumquats
Chef’s Bio
During his over seven-year tenure working with chef Valentino Marcattilii at Ristorante San Domenico in Imola, Italy, White developed his passion for the simplicity and freshness of indigenous Italian ingredients. A passionate advocate of preserving Italy’s artisanal culinary tradition, White thoughtfully sources products directly from the country, paying particular attention to regional ingredients that make dishes shine, such as Colatura di alici, a clarified salting agent used to flavor pasta, from the Amalfi Coast.
Balancing bright and bold flavors with a restrained hand, White designed the menu at Alto to reflect how Italians eat: antipasti, pasta, then entrée and dessert. Signature antipasti include Crudo di Capasante con Origano, Cetrioli e Acetocella, thinly sliced diver sea scallops with wild oregano, cucumber, olio nuovo and lemon; Asparagi Bianchi alla Bolzanina, sautéed European white asparagus with mustard, quail egg and chives; Spugnoli Ripieno al Tartufo con Rucola e Parmigiano, braised Oregon morels filled with truffle mousse, wild arugula and parmigiano; and Crema di Patate e Porri con Cannolicchi e Broccoletti, potato and leek soup, spring garlic, razor clams and spicy broccoli rabe.
Honoring classic techniques he learned in the kitchen as well as from his Italian wife Giovanna and her Southern Italian family, White’s hand-crafted signature pastas are made from scratch daily. Pasta and risotto selections include Uovo di "Bergese," truffled egg yolk-filled raviolo with ricotta and baby spinach, green asparagus ragu and parmigiano; Tagliolini al Nero con Seppia, Aglio, Olio e Peperoncino, squid ink pasta with Mediterranean cuttlefish, garlic, olio nuovo and chilies; Garganelli con Salccicia di Coniglio, Fave e Pecorino Oro Antico, hand-made pasta quills with rabbit sausage, fava beans and pecorino cheese; Risotto ai Frutti di Mare, creamy Acquarello risotto with clams, mussels, shrimp and scallops; and Tortelli di Ricotta di Bufala con Funghi e Sugo di Vitello, with buffalo milk ricotta tortelli, wild mushrooms, rosemary and veal sugo.
White’s entrée selections include Ipoglosso con Puntarelle, Controne e Cozze, Salsa di Bagna Caoda, East Coast halibut, wild roman chicory, controne beans, piemontese anchovy butter; Branzino del Atlantico in Brodetto di Vongole e Finocchio, line-caught wild sea bass with little neck clam, potato brodetto and fennel pollen; Osso Bucco "Classico" con Risotto alla Milanese, braised boneless veal osso buco with saffron risotto, bone marrow and veal jus; Petto e Coscia di Piccione con Fegato Grasso e Porcini, rosemary roasted squab with pistachio crusted foie gras, wild flower honey, spinach and porcini; Tagliata di Manzo con Aglio Primavarele, Piselle e Fossa, roasted and sliced wagyu sirloin with spring garlic, pea tendrils and fossa cheese.
Reflecting White’s culinary sensibilities, pastry chef Deborah Snyder’s dolci offerings include Cioccolata, milk chocolate gelato and roasted peanuts; Semifreddo, hazelnut-chocolate mousse with chocolate cake; Budino, lemon-pistachio cake and lambrusco zabaglione; and Torta, olive oil poached cake with poached quince and honey-vanilla gelato.
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