No Patatas Bravas Here… Open Fire Cooking at ALTA, Celebrating the Food of Spain.

Why It Matters

ALTA’s blend of authentic Spanish flavors and show‑stopping fire preparation raises the profile of Iberian cuisine in NYC, attracting adventurous diners and setting a new benchmark for chef‑driven restaurants.

Key Takeaways

• Chef Rob brings decade of Spanish culinary expertise to Soho
• Open‑fire grill highlights Basque roots while expanding Spanish flavors
• Unique squid “sagotelli” transforms texture, showcasing innovative seafood preparation
• Dry‑aged sirloin and juniper‑smoked venison deliver intense, buttery richness
• Creative cocktails and spiced honey pairings elevate the dining experience

Summary

ALTA, a new Spanish‑focused restaurant in Soho, showcases open‑fire cooking under chef Rob, who spent ten years in Spain and previously worked at the acclaimed Elui.

Rob translates his Mediterranean expertise into a menu that starts with a Basque‑style grill but quickly moves beyond regional clichés. Highlights include a squid “sagotelli” that mimics pasta, dry‑aged sirloin cured in‑house, and venison braised with juniper‑infused sauce. Each plate is finished with bold accents such as spiced honey, saffron‑stained rice, and a cherry‑vinegar chorizo jus.

The video captures vivid moments: “This looks like pasta, but it is squid,” the host notes, and “I don’t think I’ve had a better cured meat in my life” when tasting the sirloin. A cherry‑calamat cocktail is described as “an alcoholic vim,” while the chorizo sauce is called “frigin unreal.”

By marrying traditional Spanish techniques with theatrical fire‑cooking, ALTA positions itself as a destination for diners seeking both authenticity and novelty, signaling a broader trend of elevated Iberian concepts in the competitive New York market.

Original Description

No patatas bravas here… Open fire cooking at ALTA, celebrating the food of Spain - A totally open kitchen, high energy and big on flavours.

But perhaps pass on the Cherry Kalimotxo 😅