Alto Studio City sparks buzz: Angelenos flock to the new hotspot

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• Atmosphere and approach
• What to order
• Insider tip
• Who should go
• The takeaway

A new Studio City restaurant is staking a claim for South American fire-driven cooking in Los Angeles, offering an Argentine-Uruguayan approach that feels both familiar and refreshingly distinct. Alto’s open, lower-level grillroom and menu focused on wood-fire techniques matter now because they expand L.A.’s meat-centric scene beyond the usual Mexican and Central American influences—and deliver dishes built around smoke, char and careful aging.

Atmosphere and approach

On arrival the dining room reads as deliberately rustic: muted blue walls, skylights that soften the light, and dark beams that frame the space. The kitchen sits below eye level, all coals and embers, so the cooking itself becomes part of the show. Soft music keeps the volume polite while the grill’s hiss and crackle provide the drama.

Behind the stoves are chef Esteban Klenzi and Juana Castellanos, who steer a menu that privileges technique—curing, aging and direct-fire finishes—over flash. Portions skew generous and communal, a style that encourages sharing across the table.

What to order

• Rosado vermouth soda — A light, slightly bitter-sweet spritz made with Italian vermouths and sparkling water; a good aperitif to start the meal.
• Chipa (cheesy tapioca bread) — Warm, pull-apart rounds served with a bright tomato butter studded with toasted hazelnuts; simple, comforting, and dangerously easy to finish.
• Burnt avocado salad — Charred avocado halves over a frisée-and-arugula mix, finished with crispy shallots and a balancing sweet vinaigrette that primes the palate.
• Hamachi crudo — Thick slices of yellowtail treated with an ikejime-style finish, cooled in a smoky fennel broth and accented with crunchy radish and sea grape for salty pops.
• OG empanada — A dark, blistered pastry filled with chopped beef (not ground), paired with a tangy llajua-style salsa for a savory, textural bite.
• Sweetbreads — Seared morsels served in a sweet roasted-onion broth with charred green onions; one of the kitchen’s more memorable preparations.
• Kombu-cured pork chop — Pork cured with kelp to add savory umami, then grilled until it picks up smoky, pit-roast aromatics; a standout against the asado offerings.
• Piquillo peppers — Thinly charred, glazed with beef tallow and served on a hot plate; a deceptively simple side that sings of the grill.

Not every plate here is about size or showmanship—many dishes are composed to emphasize texture contrasts and restrained seasoning so the wood-fire does the talking.

Insider tip

The bar menu stretches the entry threshold: you can get smaller bites like a chimichurri-stuffed choripán or a beef milanesa sandwich if you want to sample the cooking without committing to a large multi-course meal. Expect a typical seated dinner to come in around $150 per person, depending on wine and sharing choices.

Reservations are recommended for weekend evenings; the open grill seating fills quickly and the room’s acoustics make it harder to join late.

Who should go

Alto suits diners celebrating a milestone who want a lively, meat-forward meal without a fixed tasting menu; people who enjoy wine lists that highlight lesser-known Argentine and Uruguayan bottles; and anyone curious about refined, ingredient-led approaches to traditional asado techniques.

The takeaway

Alto doesn’t reinvent Argentine or Uruguayan cooking, but it sharpens and modernizes those traditions for Los Angeles. The kitchen’s commitment to wood and smoke produces clear signatures—think complex pork cured with kombu or peppers finished in beef tallow—that linger after the meal. For Angelenos looking to diversify their grill outings, Alto adds an accomplished, thoughtful option to the city’s dining map.

Location: 12969 Ventura Blvd, Studio City, CA 91604 • Phone: 747-202-1661 • Website: alto.la