It's well documented that 2025 has been a year full of live fire cooking. Studio City finally has a fine dining moment worth celebrating and ALTO proves it. I was blown away by the hearth work. The chipa cheese bread with tomato butter is the best I've ever had. The peppers are a signature that will stick around the city for a long time. The OG beef empanadas come off the line piping hot and you can taste every ingredient. Add the salsa on top. The lamb shoulder is one of the best lamb preparations I've had in a very long time. And there is nothing like the dulce de leche soufflé.
The room is handsome and full of thoughtful details like custom silverware. They have the largest South American wine cellar in Los Angeles, and the service is attentive and knowledgeable.
After I took a few photos of the kitchen, Chef Esteban came back with fresh glasses of wine simply because he appreciated that I took the time to capture his space. That moment told me everything. The proprietor is dialed in and genuinely connected to his guests.
ALTO's uniqueness comes from blending Uruguayan and Argentine open fire traditions with California's best ingredients.
The 7-course omakase is on my short list for next year. This joint is undersold in the LA Times 101 at #55.
Dare I say it, ALTO is my restaurant of the year in Los Angeles.