Reviews for Alto Cucina

08/05/2016 - Dr. Edward Jeska
I think you will have a real winner if you tenderize the vitello (veal). and, don't use enzymes.

08/07/2014 - John McCallion
Food was very good, portions were average size depending on the dish ordered. None of us left feeling hungry or unsatisfied. Four of us dined on the various specials for the day rather than off the menu. Atmosphere was very pleasant and comfortable. Staff was attentive yet our server, although very pleasant, seemed a bit uncomfortable shall we say; I enjoy a bit of banter and like to ask a "few" questions about my meal before choosing and that did not seem to be appreciated, though she smiled during my questions and comments. Perhaps it was my curiosity about the desert menu that was construed as over the top... I enjoy a sweet apple pie alamode (sweet filling with sugar and perhaps cinnamon in the crust) and discussing the ingredients/preparation may have been too much on my part. By the way the deserts we ordered were very good and there was a good selection to choose from.

Overall a very nice experience and a good choice if picking a place for a special occasion, like toasting the marriage of your friends, as we were doing. Dinner for four with a few drinks, a mid priced bottle of wine, a couple of shared deserts and including gratuity expect to average about mid fifties per person.

I recommend you try this restaurant to form your own opinion. And remember if you hear someone at the next table ordering both the soup and the salad, talking about what entrée is most filling, or questioning which wine or desert is sweeter it may be me so stop by the table and say hello. Then again, I can't be the only person who has the audacity to do these things so make sure the person has a smile on their face before you approach. Who knows, maybe I'll even buy you a drink or let you refill my glass!