THIS RESTAURANT IS CLOSED Alto Palato Restaurant Review: Hot tip: This is where many of the city's best Italian chefs go for pizza. Alto Palato looks like a sleek trattoria right out of design-conscious Milan: blond woods and concrete, soaring ceilings, bold modern art, strings of ultramodern lights and a two-level bar-bistro where Armani models would fit right in. The kitchen turns out blissfully thin and crisp pizzas, along with perfect pastas and worthy main courses such as whole grilled sea bass (filleted tableside) with an herb-infused oil, osso buco, and grilled lamb chops with braised black cabbage. The menu is more reflective of Italian comfort food than cutting-edge cuisine, but there is an obvious dedication to quality ingredients and solid execution here. Alto Palato serves some of the best gelato in town and pours a mean cup of espresso, which makes lingering on the patio a rather pleasant activity. On Wednesday nights, a reasonably-priced three-course menu features the cuisine of a particular region of Italy---one evening Liguria, another Umbria---while wine is deeply discounted.
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