Alta Restaurant

Contributor

Citysearch

The Scene
The space features a small dining area in the front room, another one upstairs and a huge balcony-ringed one in back. Passing the long bar at the entrance, customers are greeted with prim warmth: There's a hint of dissonance between the stiffness of the decor and service, and the casual mode suggested by the tapas-style drink-and-snack system.

The Food
The menu consists of a sizeable number of small-plate offerings, all based on a Spanish flavor palette, featuring smart, creative combinations. A saffron-colored warm salad of cauliflower, clams and raisins is pleasingly varied in flavor and texture; tuna tartare scented with smoky chorizo is another clever idea. Peppers stuffed with creamy rice are excellent, and a wine-pomegranate reduction gives rare strips of sirloin a delicious, bloody tang. A soft sheep cheese with quince paste makes a perfect, subtle finish; likewise fried goat cheese with lavender honey.