Going with a group of 9 (8 and a kid) in a few weeks, what are the must haves?
@PeonyWarrior is the whole turbot big enough for 8/9 people to get a decent taste?
Anyone else try the other pre-order dish - the asado ancho short rib plate?
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just went and ordered ooe. we liked the bread, empanadas, short rib, chicken, pork, peppers, potato and souffle. agree with @MaxShapiro the temps are still a bit inconsistent, our lamb and rib eye came out a bit over.
but willing to return to try the turbot (they couldn’t source it for us last night).
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What’s the fee?
Jk, welcome to FTC Señor Hector 
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The turbot is huge. Yes everybody will get some. The two of us didn’t even finish half of it and it was our only main.
I’ve liked every single thing we’ve ordered there, but none of it is “wow” food that I think you must order. My favorites so far have been the turbot and the affogato.
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He’s been a member since ‘22… But it’s always nice when our members chime in!
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Logged in for the first time since starting an account back then. Alto I look at as a place with potential run by people trying to do the right thing. There are services issues. Execution issues. Dishes I do not like on the menu. It is not “wow” food. It’s supposed to be simple food cooked in the fire. When the pork is cooked to the right temp, it’s great. And at $53, I’m thrilled with that. The lamb when cooked properly is quite good. The turbot at $250 makes sense. I don’t think it needs potatoes or clams. I just want the fish and the pil pil. I’m rooting for them. The chef keeps telling me he works every day to make sure people are learning and getting better. I believe him. Sometimes I just have a feeling about places and people. I feel good about them.
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Its a sliding scale based on height and weight 
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I love places like that. Reminds me of that guy in Kenwood who used to be in Santa Rosa.
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13 posts were split to a new topic: Air Jordan podcast: threat or menace?
I don’t view Alto like Dunsmoor. I think Dunsmoor is more rustic and Alto is more elevated. I like Alto more than Dunsmoor, which I also like.
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wow! that’s super high praise then.
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It’s my favorite new restaurant of 2025.
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animo
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Dunsmoor had a lot of the same issues when it opened. Could it get to the level of Dunsmoor? Maybe. Will it? Probably not
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great service and lively space.
highlights
- criollo - gonna quote jenn harris “like a cross between a milk bread and a biscuit.” we ordered seconds.
- empanada - one per person is correct
- pork “txuleta”
- chicken - we didn’t think we would like the chicken so much, but paired with the peppers it was a surprise highlight.
- potato - string potatoes on top of a potato sauce, another surprise highlight.
- short rib - very nice chew, not falling off the bone
- humita - like a sweet corn dip
- souffle
misses
- rib eye and lamb were cooked to a medium
- oysters were somehow bland
review forthcoming @NYCtoLA ?
torta frita - cashew butter-rosemary honey
criollo - herbs butter
chipa - tomato butter
marselles - chimichurri butter
crudo criollo - dry aged local trout, pickle, salsa criolla, roasted seaweed
oysters - roasted onions & peppers nectar, smoked paprika beef infusion
burnt avocado salad - arugula, candied meyer lemon, sugar snap peas, crispy onions
heirloom & plouts - tomato layers, cryo tomato water roasted garlic crumble, fennel pollen
the og empanada - handcut braised beef, housemade dough, liajua sauce
chimichurri prawns - grilled tiger prawns, housemade xo chimichurri
pork “txuleta” - 12oz dry aged peads & barnetts pork chop applewood smoked, roasted in kombu seaweed
beetroot - beetroots slowly cooked for 12 hours, beetroot glaze covered with foam
jidori chicken - organically raised half chicken confited in lemon & herbs oil, roasted pepper alioli
peppers - slowly confited in beef oil over the charcoal oven
halibut “t-bone” - 8oz bone-in hamachi glazed with preserved lemon basque “refrito”
potato - potato “rescoldo” style, potato & creme fraiche foam, crispy potato curls, black lime
rib eye - 16oz dry aged boneless black angus rib eye-hollandaise
wild mushrooms
asado banderita - pampa’s unique dry aged bone-in short rib
lettuce - half gem roasted & half gem fresh-lemon vinaigrette
cordero patagónico - 12oz lamb saddle-aged in beeswax for 14 days, grilled over rosemary leaves
eggplant - japanese eggplant braised in honey & bayleaf broth and slowly roasted on the grill, eggplant smoky sauce
lions mane - roasted mushroom in the charcoal oven, grilled spinach, cauliflower puree demiglace
humita - sweet corn stew, spring onion, garlic chilli oil, provolone crisp
torta rogel
ode to ddl - “a la minute” dulce de leche souffle & housemade dulce de leche ice cream
chocolate & sabayon - chiffon cacao cake, 70% chocolate mousse, oporto zabaglione foam carob brittle
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other than Max it’s weird hasn’t gotten a ton of mainstream hype
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I think a lot of people are talking about it, and I think word will start getting out. I’ve heard it namechecked a ton of times in the last few weeks. It’s also on my list of places to check in the next few weeks
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Love to see it all with the PorkyBelly visuals treatment. Gotta get that chicken next time.
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Going with a big group on Wednesday. Person who organized definitely considers himself to be someone who knows where the hot spots are (not that he’s a crazy person like us FTCers of course 
) so it’s definitely getting out there.
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Went recently. Very good. I would not say incredible like others reviews say, but it’s definitely one of the more interesting spots especially in Studio city. Excellent drinks, and mains are fantastic.
Service was super friendly and welcoming though got a bit hectic as the night went on.
Very well meaning place, I do wonder given how massive the space is that hopefully it attracts the right audience. Best wishes to them! Not sure though if I’ll be going back given the price but I would encourage everyone to check it out
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