Ultimate Tapas Run: Alta in the West Village

I’m reporting for a story on The Ultimate Tapas Run for Arrive — and that’s how Boo and I found ourselves with a lovely plate of Lamb Meatballs with spiced butternut squash foam, toasted sesame seeds and lebne while sitting at the bar at Alta in the West Village:

There’s a long bar in front, half copper and half wood. River rocks line the back wall, and wood planked floors lead you to the back room:

The wall by the entrance is lined with river rock:

The restaurant takes advantage of its just-below-street-level location. In the front, they maximize the light:

But in the back dining room, it gets all cave like:

Wrought iron balcony; simple, round chandeliers with flickering candles; weathered wooden beams:

Here’s the White Truffle and Porcini Deviled Eggs with Mixed Field Greens and Celery Root Crisps:

Hard to see the egg, but it’s in there. It starts out mellow and then you get the truffle. I love the edible flowers.

We also tried the Brussels sprouts with Fuji apples, creme fraiche and pistachios:

Warm apples, bitter sprouts, sweet cream, crunchy nuts. A great success.

And then the lamb meatballs:

Sultry spices on the lamb, sweet puree of butternut squash, bright herbs and tangy yogurt. Amazing how you can pack all that into a tiny portion.

When you head upstairs to the bathroom, be sure to peek in the kitchen where you see the cookbooks stacked on metal shelves. (I didn’t take a photo because I didn’t want the chefs to think I was stalking them.)

In the bathroom, there are funny signs: