When Asia mentioned that she was curious to try ALTO Fire to Table, a distinctively Argentinian style restaurant that had recently opened on Ventura Blvd, I was incredibly intrigued. It looks stylish, well through out and – above all – the menu looked absolutely delicious.
So, with reservations made, we met midweek to explore, converse and enjoy each other’s company.
As we convened in the bar lounge area, we were both giving welcome drinks, to start off our evening. I always find things a welcoming a lovely touch in hospitality. It truly sets the tone of being taken care of.
There are some people I meet and instantly feel as though I’ve known them for years. That’s exactly how it felt with Asia. Ordering food together was easy, playful, and effortless – like dining with a long known friend.
We began with the CRUDO CRIOLLO (Dry aged local Trout – Pickle – Salsa criolla – Roasted seaweed). Within moments of our first bites, we both relished the refined taste of lightly smoked trout.
Along with our glasses of Bodegas Cerro Chapeu Castel Pujol Folklore “Tinto”, and the pressures of the day began to slip away.
Next up was THE OG EMPANADA (Handcut braised beef – Housemade dough – Llajua sauce). The fresh preparation of the crushed tomatoes and chilis of the Llajua sauce were absolutely delicious when dotted on the empanadas. The empanadas themselves were pipping hot and filled with flavor.
I took a special delight in scooping up the pieces of beef with my fork and savoring them with the dough.
In preparation for our cornerstone course, we were brought out a new cutlery set – that was absolutely gorgeous. The knife looked like it was forged by hand and made with care. I loved the weight of it – as it balanced effortlessly in my hand. The feeling of looking forward to slicing what was to come with such focused intention felt – primal.
When our main dishes of the CORDERO PATAGÓNICO (12oz Lamb Saddle – Aged in beeswax for 14 days – Grilled over rosemary leaves), the LETTUCE (Half gem roasted & half gem fresh – Lemon vinaigrette) and the LIONS MANE (Roasted mushroom in the charcoal oven – Grilled spinach – Cauliflower puree Demiglace) arrived – we were ready with our knives in hand.
I mentioned the Asia that slicing the lettuce felt like primal perfection. The sleek and crisp snap of the knife slicing through the leaves, the light tang of the vinaigrette and the satisfying crunch and mouthfeel of the dish – with just a slight hint of smoke – was delicious. On a very base – guttural – level, it feels so satisfying to eat something cooked over an open flame.
After we were done, our server – Andrew – led Asia and I over to the primary cooking area. Here, we were able to view the kitchen ourselves, marveling in the precision and design of the open flame cooking areas.
Asia and I mulled over the dessert menu and debated getting a dessert or partaking in the tea bar. But, opted to save something for next time.
Overall, my time at ALTO Fire to Table was another outstanding display of the emerging food scene on Ventura Blvd.
Not every place worth eating is “over the hill”, where you have to battle egos and parking.
Sometimes, it’s perfectly in the Valley, waiting to be discovered.
ALTO Fire to Table
12969 Ventura BlvdStudio City, California 91604
