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“Lockwood’s restaurant supplements the selections with niceties that have vanished from other

Published 7:00 am Monday, October 29, 2012

Altura's dining room resembles the rathskeller of a foothills inn you'd be very lucky to find after a trying drive on twisty, snowy European backroads.
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Altura's dining room resembles the rathskeller of a foothills inn you'd be very lucky to find after a trying drive on twisty, snowy European backroads.
Altura's dining room resembles the rathskeller of a foothills inn you'd be very lucky to find after a trying drive on twisty, snowy European backroads.
The Soffio, blood orange, apro, and prosecco.
Chef Nathan Lockwood making duck agnolotti.
Duck agnolotti, with black truffle butter, and crispy sage.
Chef Nathan Lockwood putting the final touches on the pappardelle.
Pappardelle spicy calabrese style ragu of tripe and ox-tail.
Grilled Wagyu culotte steak, with salt roasted celery root, and black trumpet mushroom.
"Lockwood's restaurant supplements the selections with niceties that have vanished from other
Wild mushroom sformato with mascarpone cream.
"Lockwood's restaurant supplements the selections with niceties that have vanished from other
Quinces with vanilla gelato speckled with Balsamic vinegar. This fabulous dessert was a celebration of simplicity, great ingredients and attentive craftsmanship.
Altura, 617 Broadway East, (206)402-6749, alturarestaurant.com.

“Lockwood’s restaurant supplements the selections with niceties that have vanished from other restaurants of similar caliber: There’s a slosh of aperitif, an amuse-bouche, and a hunk of bread, perpetually replenished without reprobation.”Read the rest of Hanna Raskin’s review here.Photos by Joshua Huston.Published on January 9, 2012

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