Tuesday, November 3, 2026, 2:30 AM - 6:00 AM · Alto, Studio City, Los Angeles
Chefs Esteban Klenzi and Juana Castellanos host a multi-course, live-fire dinner at Alto featuring Argentinian and Uruguayan flavors, open to industry guests only.
A two-tiered brasero anchors the cave-like dining room, and nearly everything touches open fire. From piquillo peppers confited in beef tallow to kombu-cured pork txuleta. Cocktails show up in mate gourds or under smoke bubbles you pop with your face. The Pampa’s Omakase hands the whole night over to the kitchen, which is exactly the right move here.
Kombu-cured pork chop.
Crisp layered wafer cake with dulce de leche and Italian meringue
Argentine cheese bread baked to order, served with a corresponding spread
Fire-roasted short rib from the South American Pampas, carved tableside
Grilled Argentine provolone wheel, crackly crust, squeaky center, fennel pesto on top.
Confited in beef tallow until they spread like soft butter — best bite on the menu.