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Restaurants & Bars 23

Alto

Mike Lee | May 13, 2005 02:40 AM

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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