Comments (0) Most Sensational Splurge (tie) - 2005
ALTO
The organic polenta with truffled wild mushrooms knocked me out at ALTO, and the parade of other delicate dishes, culminating in an entrée combo of lamb chop and house-cured lamb pancetta in a thick juicy slice, left me wondering just how L'Impero chef Scott Conant pulled it off. At $72, the four-course prix fixe feels like a good deal.
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