"Alto is new and fresh, but it sits on a block with roots. Alto is a restaurant with a curious schedule. It's open for dinner only, from Wednesday through Saturday. Considering the amount of work that went into the restaurant's creation, this limited availability makes a statement - which is that Alto is a very special occasion. An event, really. A meal to approach with anticipation and wonder."
"The design is by the Eme Carranza Studio. The wooden dishware is by Lorenzo Design; the ceramic by Alfar. The knives are by Helios Ureta Heredia. The photographer (!) is Soledad Recatume. The "founder chefs" are Uruguayan Juana Castellanos and Argentinian Esteban Klenzi. They've both worked at fabled Michelin multi-stars including Mugaritz in Spain. Juana is in charge of creative direction and operations, the FOH; Esteban is in charge of the fire."
Alto Fire to Table occupies a longtime Sherman Oaks dining space that previously housed Pinot Bistro and sits near Iroha Sushi and the Park Motel. The restaurant features a redesigned interior while retaining a sense of neighborhood roots. Service is dinner-only, Wednesday through Saturday, framing visits as special-occasion events. The menu draws on Rio de la Plata culinary traditions from Uruguay and Argentina, combining Pampas open-fire techniques with locally sourced California ingredients. The restaurant presentation emphasizes crafted details and credits for design, dishware, knives, and photography. Founder chefs Juana Castellanos and Esteban Klenzi bring Michelin-level experience; Juana manages creative direction and FOH while Esteban runs the fire.
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