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Or at least we do when we go. Case in point: last night's lovely sausage party, featuring an agglomeration of vaguely country-themed hot doggus. We liked the Malaysian one best (yay national pride) thanks to the textural tapestry of the peanuts and chopped-up crispy anchovies. Good stuff. And we understand the hot doggus will be making their way into the past-5pm menu at Alta. Yay.

But not as yay as the laboriously homemade stracciatella with raw honey and olive oil and pumpkin seeds. Or the ricotta! Look at that pretty plate. And the accompanying sourdough est fantastique. Chewy, resistive and crusty in all the right amounts. Perfectly balanced as all things should be.

Maybe even more than the food, though, this foodgae likes the layout and the general feel of the place. Airy, open and inviting, Alta consistently beckons and we consistently heed the call. Great sourdough, delicious cheezes, lovely natural wines - just bring the company.

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