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| - We had a great time at Alto Ristorante last evening, an enjoyable experience, and we will probably be back for a special occasion or with visitors. Then why just three stars? There was a problem -- read on.
First, the setting is beautiful, especially from the outside tables. The service is attentive and competent, although I could quibble and say that it was a bit slow (2 1/2 hours for dinner) but this is an experience and not just a meal. And, although our servers came by often to ask if everything was alright, they totally disappeared between times so when we did need something, we had to wait. Where do they go? But even so, the ambiance was 5* and the service was 4 or 5*. So what's the problem? Read on.
The menu is extensive enough to provide so many choices that your problem will not be finding something you like but making a selection. Consider the antipasto for example. You are given a checklist of about 25 cheeses, meats, bruscheta, and various other varieties at about $5 each. Pick the ones you want and they compose the plates and bring them to your table along with creditable bread, two homemade jams, olive oil and balsamic vinegar. Each of the four we tried was very good; three were superb (pecorino cheese, burrata bruscheta, mixed olives). We were really looking forward to our main courses. Still 5*, so what's the problem. Coming up - read a bit further.
Let me also mention that the Gondolino dessert (a creme brule with berries and a cookie gondola) was really great. And the prices here are definitely not unreasonable - entrees running around $25. But ... here it comes ...
Our two main courses were poorly prepared. I had the bronzino, a small sea bass, and it was overcooked badly and virtually unseasoned. The accompaniments were fine but did not work well with the fish. The filet mignon was ordered medium and came out lightly but properly charred on the outside but raw on the inside. We sent it back with a suggestion to butterfly it, but the cook decided to just toss it back on the grill for a minute or so on each side. This resulted in over-charring the outside, but in that short time, the center did not have a chance to cook any further -- the worst possible solution.
So the problem is that we have a truly 5 star restaurant, with everything going for it, but with at least one line cook who was thoroughly incompetent or had a real meltdown last evening. Maybe when you go someone else will prepare your meals. I hope so.
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