| About Alto Cucina |
| Owner and Executive Chef Pat Rodgers educational and professional experience combined create the experience of Alto Cucina! A graduate of the prestigious Scottsdale Culinary Institute, Pat gained valuable work experience as the Morning Executive Sous Chef with the The Sonoran Club at Desert Mountain in Scottsdale, Arizona and as Executive Chef at Crowley’s Restaurant and Erie's Colao’s Ristorante. Tastes both local and exotic are Pat's speciality! Hours and Location: Tuesday-Saturdays - 4:00pm-11:00pm. 814.835.3900 3531 West Lake Road Erie, Pa. 16505 |
| Executive Chef & Owner Patrick M. Rodgers |
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| Sous Chef Douglas Bailey |
| Article published Dec 27, 2007 2007 piping hot Plenty of places shine when it's time to dine in Erie -- as well as points south, east, and west. Story by Floyd Lawrence Contributing writer In casting a backward glance at many of the area restaurants I've reviewed in 2007, it's gratifying to recall pleasant experiences across the broad dining spectrum. At one end of that spectrum are the finest of the fine, best represented, perhaps, by the white-tablecloth perfection of La Fleur in Mayville, N.Y., which boasts a perfect score of 30 in the Zagat Survey and recently received AAA's four-star rating. I also treasure evenings spent in the confident elegance of the new La Bonne Vie; the urban motif of Erie's new Twelve O' One; the Africa-themed Safari Grille; the well-appointed Alto Cucina; and the unexpectedly modish Bella Cucina in Franklin. Though they weren't reviewed this year, Bertrand's, the Stonehouse, and Mi Scuzi, belong in this list. Toward the other end of the spectrum are those humbler places with consistently good value and food prepared with care. Jumpin' Jack's Place in North East has reopened with its old zest for solid comfort food. The homey offerings at Harborcreek's Old Station One can bring contentment to anyone. The unheralded Steppingstone in Albion has kept me wondering why I never heard of this gem sooner. The Venango Valley Inn continues to deliver plates of food you'd be proud to serve at home. With the loss of Chuck and Ginny's, Nunzi's and Pio's remain two of the best places for bargain-priced pasta dishes. The unpretentious Jackrabbit Flats in Edinboro does intriguing things with Southwest food. In between these poles of the spectrum are the varied places that I've found it easy to recommend. They all exhibit considerable strengths -- and, occasionally, a forgivable weakness. These establishments have never let me down with sore points such as a rest room without hot water or an ill-trained server who coughs on my plate. When I happen upon a place exhibiting such serious lapses, I simply don't review it. Like me, restaurants can have bad days. For those in search of downtown dining, I consistently direct them to the Marketplace Grille (great seafood and good wine list), Pufferbelly (commendable consistency), and Matthew's Trattoria (still serving well-conceived food and drinks). Hungry diners can depend upon fresh and healthy selections at Pie in the Sky. The reborn East Erie Turners offers members and nonmembers alike some good reasons -- beyond hardware shopping at Kraus's -- to visit Parade Street. Millcreek is well-served by Petra's Middle Eastern-based cuisine. The Colony has improved remarkably in recent years -- even in its catering operation. With its offerings of both conventional and innovative fare, Theodore's is well worth the drive to Lake City. Further west, Hil Mak Seafood in Ashtabula casts a wide net and pulls in seafood lovers from all over. In the opposite direction -- in New York state -- the new Zebro's (formerly the Barcelona Harbor House) shows true promise. Celeron's waterfront Mariner's Pier has natural appeal for the most divergent tastes, including a touch of Greek. Apologies in advance if some of your own favorites have been omitted, but your comments and suggestions are always welcome. Bon appétit for '08. |
| Alto Cucina flavors 'Italian food town' BY FLOYD LAWRENCE hal2001@adelphia.net [more details] Nobody would disagree that maple syrup must be made during a specific, weather-determined four-week period. I'd also argue that in the life of a pear, only one day yields optimal taste. I'd even insist that a sautéed sea scallop must be removed from the pan sometime during a critical 30-second span. Whoever prepared the scallops I enjoyed recently at Alto Cucina hit that short span right on the button. (I suspect the culinary marksman was sous chef Douglas Bailey.) Though I try to refrain from overusing superlatives in this column, I'm compelled to say that the five huge scallops on my plate were the most succulent and perfectly prepared specimens I've ever tasted. What's more, that bothersome little scallop "foot" had been courteously removed from each. My plate also held five jumbo split prawns along with a delicious eggplant caponade -- stewlike item with currants, pine nuts, fresh basil, garlic and sun-dried tomatoes. Everything sat upon a large portion of linguini alfredo. Named Cozze di Servidio after legendary Erie athlete and sports referee Naz Servidio, my entree was one of many on the menu named for prominent Erie Italians. My son Scott, visiting from Virginia, had his first encounter with grilled veal loin chops, joined on his plate by a wild mushroom ragout over ziti in a veal demi-glace and a fresh tomato marinara. It satisfied the large appetite he brought to the table. My wife, Judy, was enthused over the five sautéed jumbo shrimp in her Shrimp Pepperonata, which came over baby-shrimp-and-cheese ravioli, with artichoke hearts and kalamata olives, all of which swam enticingly in a red roasted pepper cream sauce. Her daughter, Pam Porter, was quite content with her Salsiccia di Marco, a hearty plate of crispy Italian sausage with sautéed sweet peppers and onions with marinara, served over ziti. Our shared bottle of King Estate Oregon pinot gris pleased all four of us. Dinners include choice of soup or one of three salads -- the house variety with a mesculun mix and white balsamic vinaigrette, an iceberg wedge with homemade gorgonzola or a traditional Caesar, complete with anchovy. Desserts are made by Chip Magalhaes, who is also on the faculty of the culinary school at Mercyhurst North East. My triple chocolate torte was as obscenely indulgent as it sounds -- though I had no trouble finishing it -- and Judy's ricotta pie, though a more modest selection, met all her wishes for a sweet conclusion. We were charmed by the courtesy and efficiency of our server, Linlee Hermann, who, after introducing herself, delivered a mini-bio of owner and executive chef Pat Rodgers. An Erie native well-known from his prior affiliation with other area restaurants, Rodgers developed his interest in Italian cuisine "because Erie is kind of an Italian food town." He's a graduate of the Scottsdale (Ariz.) Culinary Institute and was an executive chef with that city's Sonoran Club at Desert Mountain. Rodgers spoke of the extensive two-month renovation of the building that was once the home of the Aviation Club. "The new equipment and the work we did in the kitchen are things people don't see, but we're glad we did what needed to be done." What patrons can see, including new carpeting and tile, has considerable aesthetic appeal. A final note about those super scallops and shrimp in my entree. They weren't my first choice. The veal loin tips I had ordered simply lacked sufficient tenderness, so I asked for a replacement entree. Within moments, manager Lisa Murdick responded to my alert in a most courteous and professional manner. I'm not bothered by such lapses as a lukewarm cup of coffee or an undercooked piece of broccoli, as long as a) they're not typical of the establishment, and b) they're "repaired" promptly and politely. The folks at Alto Cucina more than met those two criteria in the mini-crisis posed by my veal tips. Throughout our delightful dinner, it was apparent that everyone was working as a well-trained team here. That bears out Rodgers' later remark: "I've never worked with such a pro wait staff. They're curious about food. They come into the kitchen and ask questions about it." That's the best start to any satisfying restaurant experience. FLOYD LAWRENCE reviews restaurants for the Weekend section. You can send e-mail to hal2001@adelphia.net. On Dining Alto Cucina 3531 West Lake Road 835-3900 www.altocucina.com Atmosphere: Elegant but welcoming. Warm, with lots of mahogany and cherry wood. Soft jazz and other background music from Darin, Bennett, Sinatra and Martin. Very comfortable chairs and a relaxing ambiance. Recommended: Fresh seafood is delivered three times a week -- on Tuesday, Thursday and Saturday -- so always check the catch of the day. Homemade soups and desserts (tiramisu cheesecake is a staple). Sautéed calamari and steamed littleneck clam appetizers; seven pasta entrees, and five steak or chop entrees. The menu changes quarterly, and most desserts change every week. Price: Appetizers: $9 to $14. Pastas: $13 to $24. Steaks and Chops: $19 to $28. Seafood and veal average in the mid-twenties and chicken in the high teens. Desserts start at $5.50. Twelve wine-by-the-glass selections: $5 to $6. Bottles: $24 and up. Hours: Tuesday through Saturday, 4 to 11 p.m. Smoking: only at the bar Reservations: recommended Credit cards: yes Handicapped access: yes -- first floor only |
| Out to Lunch: Alto Cucina Setting. OK, I admit I am cheating here. But there are just so many cheap lunches one person can eat in a week. Now that I have confessed, let me add it isn't too much of a stretch to believe that someone might want to eat a very late lunch in lieu of dinner, is it? Even though Alto Cucina at 3531 West Lake Road is not open for lunch, it is open at 4 p.m. and makes a wonderful late lunch place to eat. Of course, there is little on the menu for under $10, so you got me there again. But cut me some slack, because just walking into the newly renovated, used-to-be Aviation Club felt great and was the renewal I needed to hit the lunch beat once again next week. Everything in the restaurant was new and had a the brisk feel of a well-run restaurant. The staff was friendly, and the meals were second to none. Fare. Having sampled a few items on the menu, the consensus is there isn't much we didn't like during our late lunch. Starting out with a special of seafood-stuffed ravioli followed by the gamberoni al spusta (grilled prawns with sun-dried tomatoes and horseradish cream over Napa cabbage) was a great idea. The prawns were giant, and the flavors of the sauce, subtle but distinctive. The salsiccia di Marco (crispy Italian sausage with sauteed sweet peppers, onion, and marinara over ziti) was another winner. Under their chicken selections, we chose the pollo con pesto, or chicken breast over linguini and sun-dried tomato pesto. Excellent. The nice touches add to the experience - olive oil and fresh rolls, light and zesty starter salads. I would venture to say that there is very little variation in quality in the meals. And as you glance through the menu, you are sure to notice all the dishes are named after Erie locals. You probably know a few. Price tag. Expensive. You are going to spend some money here, and not the kind of cash you want to spend for lunch, mind you. The appetizers run $8 to $14. Pastas, are $13 to $24, grilled seafood $24, veal dishes $23 and higher, and chicken dishes are in the $18 range. Soup or salad comes with your meal, and fresh breads. If you are a red meat eater, the pork chops, beef, and T-bones are between $19 and $28, but come with sauteed seasonal vegetables, choice of pasta, potato or basil pesto risotto. Bugaboo. The pasta fagioli came to the table lukewarm. Our server took it away without even asking why we didn't touch it. Her notice of the barely tasted soup would have made the experience four-star. -The Unknown Critic |