Skip to main contentAlu changed hands and pretty much everything else but its name when it reopened in July. The exposed closet of a kitchen is headed by Sean Temple, formerly of Paley's Place, and the food produced within is generally on the small side, too. The thinly sliced duck prosciutto drizzled with olive oil and served with a mince of peach and rosemary is really good, as are the young potatoes with fava beans, bacon and poached egg in an onion-blossom-studded vinaigrette. Alu serves hard-to-find wines and fantastic cocktails. The Fleur d'Agave cocktail with Milagro Silver, lime juice and housemade triple sec in an agave and Maldon sea salt-rimmed glass is so good it hurts.
Order this: Maine lobster and fresh mint pita with lightly dressed arugula.
Best deal: The Salacious martini made with Broker's Gin and halved and speared Castelvetrano olives topped with specialty salts from the Meadow.
I'll pass: "Destination of discovery" PR-speak pervades the menu.
WWeek 2015