Alto: A Culinary Journey in Studio City
Nestled in the heart of Studio City, Alto is a culinary gem that marries the vibrant flavors and traditions of Argentine and Uruguayan cuisine. The restaurant, which opened its doors in late August, has already garnered attention for its innovative approach, making it a noteworthy addition to the Los Angeles dining scene.
A Unique Fusion
At the helm of Alto are chefs Juana Castellanos Lagemann and Esteban Klenzi, each bringing their rich cultural heritage to the table. Their backgrounds are deeply rooted in the culinary practices of their respective countries, and this blend creates an experience unlike any other. From their time at Mugaritz, a celebrated modernist restaurant in Spain’s Basque Country, they carry forward an avant-garde approach, gently pushing boundaries while staying true to traditional flavors.
A Memorable Beginning and End
One of the standout experiences at Alto begins with the bread service. Here, guests are treated to traditional “Criollo” bread, served with herb butter—a nod to the simple yet flavorful beginnings of a meal. This is not just any bread; it’s a beautifully crafted creation that sets the tone for what’s to come.
As the meal progresses, the dessert takes center stage. Particularly noteworthy is the torta rogel, a magnificent layered dessert adorned with dulce de leche and crowned with a dramatic Italian meringue. Served on a trolley, this sweet finale is a definite crowd-pleaser.
Exploring South American Fine Dining
Alto stands at the forefront of fine dining representing South American cuisine in Los Angeles. While the city boasts a variety of Argentine and Uruguayan restaurants, few have ventured into the realm of refined, elevated dining that blends tradition with innovation.
In contrast, Carlitos Gardel, a storied Argentine steakhouse, presents a more traditional take on Ríoplatense culture. Founded by Carlos and Azniv Bozoghlian in 1996, this family-run establishment encapsulates the nostalgia of Argentine dining through its menu and décor.
Carlitos Gardel: A Taste of Tradition
Stepping into Carlitos Gardel feels like stepping back in time. The walls are adorned with family portraits, creating an intimate ambiance reminiscent of home. The service is warm and familial; servers often share specials with a recitation that feels personal and inviting.
The restaurant’s wine list is a treasure trove, offering one of the largest selections of Argentine wines in the area. Max Bozoghlian, Co-owner and sommelier, expertly guides diners through the diverse array, welcoming both casual drinkers and connoisseurs alike.
The Heart of an Argentine Steakhouse
While Alto offers innovation, Carlitos Gardel stays rooted in authenticity, showcasing classic Argentine dishes. Here, traditional offal presentations like morcilla (blood sausage) and sweetbreads are expertly prepared. Each dish is imbued with flavors that reflect the essence of Argentine cooking, preserving family traditions that have been passed down through generations.
The highlight, of course, is the steak. The parrillada—a mixed grill—comes highly recommended, featuring a variety of cuts like skirt steak and short ribs, perfect for sharing amongst friends. Complemented by vibrant, homemade chimichurri, each bite is a journey into the heart of Argentina.
Steak and Sides
Beyond the grill, dishes like tapa de ojo (rib-eye cap) shine as frequent specials, delivering on flavor and tenderness. The accompanying sides, particularly the ñoquis, a beloved Argentine variation of gnocchi, wrap up a meal with a comforting flourish.
A Dynamic Duo
As Alto and Carlitos Gardel share the Los Angeles spotlight, they exemplify the duality of South American cuisine in the city: one embraces the innovative, while the other champions the classic. Each restaurant contributes to the growing tapestry of culinary experiences that reflects the rich heritage of Argentine and Uruguayan dishes, ensuring that diners have options that cater to every taste.
As these establishments continue to evolve, they exemplify the delicious possibilities that arise when chefs honor their roots while exploring new frontiers in gastronomy. Whether one seeks the innovative touch of Alto or the comforting nostalgia of Carlitos Gardel, both are poised to delight and inspire.
