ame me one famous Alto. No, Pavarotti and his operatic gang are tenors. The saxophone doesn’t count either. Still stumped? If you remember any Alto in your life, it should be this one – a classy Italian eatery serving dishes on the scale of Alta Cucina (makes you wonder if the name was really Alta but a tragic typo and expensive reprinting costs weren’t projected in the budget).

You may say “Who needs another Italian joint in NYC? I’m happy with my pizza and pasta as it is”. Well, you can leave those unadventurous plebs to their pasta and pizza and embrace Alto’s inventive Italian appetizer and experimental entrée menu. Yellowfin Tuna "Susci" or Cold Smoked Trout are intriguing starters that take you to the deep blue. Move to the mainland for hearty main dishes including the 18oz serving of Grilled Dry Aged Ribeye of Beef or the Seared Loin of Venison. Pasta dishes are on the menu, but thankfully Alto has left pizza up to Ray’s.
-E.J.