[caption id=“attachment_894” align=“alignnone” width=“540” caption=“Alto interior”][/caption]

Alto has closed, so here’s some postmortem food porn taken from a 4 course.

[caption id=“attachment_895” align=“alignnone” width=“540” caption=“complimentary starter”][/caption]

After ordering the 4 course, this was presented as compliments of the chef. I assume it’s some sort of truffle appetizer.

Note: I’ve tried to correctly identify the dishes below with their menu names. The names may or may not be accurate.

[caption id=“attachment_896” align=“alignnone” width=“540” caption=“Polpo alla Piastra con Baccala”][/caption]

seared octopus, salt cod, tomato agrodolce, culatura d’alici

[caption id=“attachment_897” align=“alignnone” width=“540” caption=“Garganelli Bolognese “][/caption]

hand-made pasta quills, milk-fed veal ragu, parmigiano fonduta

[caption id=“attachment_898” align=“alignnone” width=“540” caption=“Pappardelle con Agnello e Santoreggia “][/caption]

hand-made pasta ribbons, braised lamb, savory, pecorino

[caption id=“attachment_899” align=“alignnone” width=“540” caption=“Tagliata di Manzo con Funghi e Midollo “][/caption]

creekstone farms sirloin, black trumpette mushrooms, parsnip puree, roasted fingerling potatoes, red wine-bone marrow sauce

[caption id=“attachment_900” align=“alignnone” width=“540” caption=“Nodino di Vitello con I Cardi “][/caption]

roasted amish veal chop, cardoons, licorice, castelvetrano olives

[caption id=“attachment_901” align=“alignnone” width=“540” caption=“aftermath of the sirloin”][/caption]

[caption id=“attachment_902” align=“alignnone” width=“540” caption=“Torrone”][/caption]

piemontese nougat semifreddo, hazelnut cake, warm chocolate sauce

[caption id=“attachment_903” align=“alignnone” width=“540” caption=“Bomboloni”][/caption]

apple cinnamon doughnuts, caramel sauce

Alto, given its location in Midtown East, is a prime venue for corporate dining. Formerly a Michael White / Chris Cannon joint (emphasis on the former), I expected to be blown away by the pasta dishes. Instead, I enjoyed their mushroom soup (the brown puddle of soup is not pictured above) and the Bomboloni the most.