11 E. 53rd St., New York, NY, 10022
nr. Fifth Ave.
By GGKatusha on 11/13/2009
Perfect dining experience, the waiter was fantastic!! Would definitely come back here.
By MsMarvelous on 7/6/2009
I went last week with my out of town family. I hadn't been to Alto in quite some time. We decided on a tasting menu with a wine pairing, and all of us were left speechless!! I dine out quite frequently around the city, and I have definitely found my new dinner spot. The dining room was very elegant, service fantastic...wine spectacular!!! I am craving it now, as I type. I highly recommend getting there ASAP!!! Enjoy!
By NoachB on 10/29/2007
I used to frequent Alto before Mr. White took the helm. WOW. The food was STUPENDOUS. BETTER THAN EVER BEFORE. BRAVO to Alto!!! There is soulful elegance to every dish I tried. The menu is so diverse - a plentitude of offerings that make you really feel like you cannot decide what to order The decor, which has always been swanky is even swankier. The new chairs are light and airy and give the room a splendid aura. Well done!
By hungryjacq on 1/3/2007
You've got to be looking for this place to find it, but it's well worth the quest. Great menu with full complement of pasta, seafood and meat. Excellent wine list. Opt for a private room if your party is large enough; just make sure you don't really need privacy as the rooms don't really have walls.
By elizabethmd on 1/3/2007
Had dinner at Alto last Saturday night - was seated promptly, the space is beautiful. Did the 4 course pre-fix, a good deal at $75 (verses ordering alacarte). All of the courses were amazing. For first course, tried the short-rib and the rabbit spatzle - the short rib was one of the highest quality Ive seen - not overly-fatty, seasoned to perfection. The rabbit spatzle with truffle foam was really different and delicious. For second courses, I had the housemade papparelle with rabbit ragu, which I loved UNTIL I tried my dates pasta - little ravioli with ground veal and truffles. His dish was quite possibly the best pasta Ive ever had. For the main course, I had the halibut and he had the venison. Halibut was fantastic - solidly white, moist, seared to create a crunchy top. The venison was also delicious, spice crusted, so you have to like that preparation. The desserts were good, the cheese course being the standout (gorgonzola dulce was the best). I was so surprised the place wasnt packed (very quiet) because the food is amazing, and actually worth the high price tag. Definitely recommended!
By Klumsee on 10/3/2005
A nice change to the trendy restaurants that have too much attitude. We arrived early, however we were seated immediately. Service was attentive and friendly. I was told the ribeye was the best in NY - and by the third mouthful I agreed.
By martin_chamois on 7/22/2005
Alto is a restaurant we want to love. A sleek design combined with a menu that reads like a visit to Trentino-Alto Adige, that northern Italian region bordering Austria. Scott Conant has all the basic ingredients for success. The problem is Alto has many little disappointments. The room is not a great space with narrow corridors and nooks and crannies, which we did not find romantic, just dark and somewhat cramped. The service is well intended, and in constant motion, but not well executed. We were constantly offered bread before the food, and then when we needed bread, there was no waitperson in sight. The dishes are faint reflections of the description or their origins. Food from Trentino-Alto Adige is robust, not delicate in flavors or composition. So one ends up longing as much after the meal as before the meal despite knowing all the attention and effort undertaken in Scott Conant's kitchen. After dinner in fact all you have is a sizable bill.
By riva on 6/6/2005
IF YOU HAVE NOT YET DINED WITH CONANT AND COMPANY, YOU ARE MISSING OUT. QUINTESSENTIALLY SEXY CONANT FOOD, BUT REFINED AND DELICATE. KEEP IT UP!
By Lola1 on 6/6/2005
I was there twice since it's opening and I must say that the food is outstanding. My friends and I were oohing and aaahing over every course served. The first time I went I had the tasting menu and the second time I had the pre-fixe. One must try the Agnolotti, Sea Bass, Smoked Trout, Lamb, strangola pereti, Trio of Foie Gras, Crema Fritta, & Rhubarb Strudel. I am not familiar with the Alto Adige region but am savvy enough to understand the complexity yet simplicity of what the owners and chef at Alto have achieved. Bravo! I recommend anyone with a sophisticated palate to try Alto, you will be delighted. And Adam - What is your review about? You are a very difficult writer to understand. You never say good or bad but you leave the reader confused! Don't be confused by his review I went twice and loved it.
By PEG on 5/14/2005
TERRIFIC FRESHAND ORIGINALITY SHINE THROUGH. A BEAUTIFUL FIRST CLASS AND IMPRESSIVE. THE DESSERTS ARE TO DIE FOR.