Since some people asked about Alto, I would like to share second hand experience from people I know who has been (I am making my reservations soon). Here is what one person had during the opening:
amuse bouche: hummingbird tongues braised in buckwheat honey for 3 days, monkfish cheeks in cucumber water, and a small cube of guanicalle
appetizer: pollenta w/hen o woods mushrooms, reduction of truffle, and goat milk whey
pasta: 2 fois gras ravioli in a saint anthony's wine reduction, 2 lobster ravioli in an egg yolk and bottarga emulsion
entree: 3 porks, guanicalle, sliced loin, pork and pignolli raisin sausage.
and responded that it was amazing. I have a few more friends that went and said it was amazing as well so I will try to give it a go myself soon...
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