FOODIES WEST.COM         
ALTO ristorante e bar with Chef de Cuisine Christian Brady
HYATT REGENCY SCOTTSDALE
March 2017 Issue | Vol. 5, No. 6
                    Modern Italian food with a respectful nod to Arizona.
 
 
 
 

Executive Chef
FOUR SEASONS HOTEL
LOS ANGELES at BEVERLY HILLS

MIRKO PADERNO

Executive Chef
JW MARRIOTT CAMELBACK INN
CHRIS NEFF

Chef de Cuisine
HYATT REGENCY SCOTTSDALE
CHRISTIAN BRADY

Caitlin Prueitt | Chris Neumann
CORVALLIS, OREGON
VIVACITY FINE SPIRITS


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ALTO ristorante e bar with Chef de Cuisine Christian Brady | Hyatt Regency Scottsdale | Scottsdale, Arizona ALTO in, its first iteration, promoted its menu as Altogether Italian. Executive Chef Eric Howsen gathered traditional recipes from his colleagues in Italy, which the kitchen recreated. The Fromaggio & Salumi Cellar, a special feature in itself at the time, contained a most enviable piece of equipment, a Berkel meat slicer that produces parchment-thin slices of prosciutto and cheese. The menu looks a little different now, but the Berkel remained, and the antipasti have become a happening. It even has its own menu. “Our salumi menu is set up like a sushi menu,” ALTO’s chef de cuisine, Christian Brady said. “You pick out what you want to order, how many you want, and create a custom plate.” All the cheese orders come with house made crisp cerdegna bread (semolina crackers) and house made fig chutney and apricot-rosemary jam. Brady shared one of his favorite cheeses with our table, Cacio al Tartufo. The menu describes it as a semi-hard, mild sheep’s milk cheese with black truffles. It left out the words totally delicious.