Breakfast is considered the most important meal of the day, which might be why one New York City restaurant appears intent on creating a fine dining experience with a number of exotic meals. At Alta, located at 372 Lafayette, the casual vibe that seems ever-present will have the kitchen staff more focused on upping its game in the healthy aspects of breakfast, with a heavy Mexican flavor.
Beginning at 9 a.m. every morning, diners will be able to see more creativity in the introduction of Mexican sweet bread options like orejas and conchas and an arctic-char tostada. In the latter case, those who sample this offering will be able to taste additions like scallions, farmer cheese and serrano chili.
Head chef Enrique Olvera will also offer flaxseed-based chilaquiles, which a slightly fried tortillas with some mouth-water toppings attached. Olvera and his business partner, Daniela Soto-Innes, had been offering a more standard version during weekend brunch at their other restaurant, Cosme.
Yet other options also include guacamole-goat-cheese molletes, which offer the diner a healthy supply of black beans in every bite, and split-pea tlacoyos. Those looking for a seeming hint of stateside-based offerings can try the coconut yogurt with berries and if they need to wash it down with something, they can try café de olla, a coffee with some cane sugar and Mexican cinnamon included.
Delving deeper into the exotic considerations, a diner may be inclined to try out the chia pudding. Of course, simply offering that wouldn’t garner much attention, which is why Olvera has added items like raisins, caramelized ginger, cashews and pumpkin seeds. There’s also the mundane with a mushroom quesadilla.
Olvera and Soto-Innes know that keeping a menu basic will never draw crowds, especially when so many other options are out there in competition for the breakfast dollar.
Of course, Alta serves both lunch and dinner as well, and in the lunch area, Olvera is offering a relatively rare commodity. That’s the pambazo, a sandwich with a healthy supply of salsa applied to it, with sampling it the only way to do it justice.