Food & Drink

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Most Sensational Splurge (tie) New York 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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