#open-fire-cooking

#open-fire-cooking

At the age of forty, after achieving considerable success cooking in the French technique, he turned away from the European culinary model to become an apostle of fire and primitivism. Drawing upon childhood memories and indigenous South American techniques, he began cooking over (and beneath, and within) open flames, building iron domes from which to suspend matrices of chickens and root vegetables above smoldering bonfires, affixing whole cows to metal crucifixes to slow-cook for days.

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.