“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
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.
Grilled Wagyu culotte steak, with salt roasted celery root, and black trumpet mushroom.
Wild mushroom sformato with mascarpone cream.
Wild mushroom sformato with mascarpone cream.
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.
