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Alto
Italian, Eclectic & International, Game $$$$$
520 Madison Ave. (53rd St. b/w Madison & 5th Ave.)
New York , NY 10022
Italian, Eclectic & International, Game $$$$$
520 Madison Ave. (53rd St. b/w Madison & 5th Ave.)
New York , NY 10022
| (212) 308-1099 See all Midtown East restaurants |
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6 reviews Culinary Coming of Age
By Forked: A Blog by Alan Richman Sep 23, 2008
Not long ago, Italian food in America was measured by a single criteria: Which restaurant gave you the most of it. A typical conversation between aficionados went something like this: "Hey, Vinny, how was your meal?" "Great! I never had... FULL REVIEW
Alto
By New York Journal Sep 10, 2006
Alto is the newer of a duo of Italian restaurants by chef-wunderkind Scott Conant. Eric Asimov awarded three stars to L’Impero in December 2002, while Frank Bruni gave Alto a two-star kiss-off in July 2005. For a restaurant helmed by so well regarded a chef, it was a significant slapdown. Bruni seemed almost vengeful in that review, calling Alto “haute and bothered,” but it never really made sense. A celebration for my friend’s birthday provided the excuse to see for ourselves whether Bruni was right FULL REVIEW
- 6
Alto: 693 Boobbillians stars
By AugieLand Feb 18, 2006
I guess if I always agreed with the critic at the paper of record there would never be a reason for me to do my own writing on food and restaurants. To be honest, I often agree with Frank Bruni and appreciate most of what he says. I have defended him when my friends accuse him of making two stars the new one. I especially like when he compares one restaurant to another, mostly because he seems to appreciate innovation and effort more than design and location. That being said, as far as Alto goes, Frank Bruni calling Alto “very good” makes him a boob. FULL REVIEW
- 6
Thursday, July 28, 2005
By A Year In Food Jul 28, 2005
Candied watermelon with goat cheese and arugala salad (amuse); FULL REVIEW
My Dinner At Alto
By The Strong Buzz May 29, 2005
Italian food has never really been one for frilly garnishes or the fussy preciousness of haute cuisine. Rather, it is food that speaks to your gut, to your innermost hunger, to deep hollow pangs that can only be sated by steaming bowls of Bolognese, and dishes ending in ragu. Its hallmark has always been simplicity, and its masters (take Lidia Bastianich for instance) often set themselves apart by offering dishes born of the old country, perfectly prepared with an eye to the best ingredients and the most technically correct technique. Even the Italian restaurants around town that elevate the cuisine—Babbo, Felidia, and San Domenico come immediately to mind—leave the rusticity and the hominess of the cuisine in tact. Indeed, L’Impero followed this track in some ways as well—serving a spaghetti and tomato sauce that was as simple and as perfect as the orange glow of a sun setting beyond a white sandy beach, and a moist-roasted capretto (goat)—the braised lamb shank of Italy. FULL REVIEW
- 1
Alto
By Big Apple Dining Guide May 19, 2005
Once I finally found Alto (can it be any more tucked away and secluded?), I was pleasantly greeted by two hosts and an astute bartender. The space was quite different than L'Impero in that it had very tall ceilings (large, empty wine bottles stored on tall racks behind glass acting as objets d'art) but was similar in its muted tones. FULL REVIEW
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