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Dining review Alberto's on Fifth

KELLY MERRITT  Alberto's on Fifth serves house-made paste, like this wide ribbon pasta served with a veal ragout Bolognese style.

KELLY MERRITT Alberto's on Fifth serves house-made paste, like this wide ribbon pasta served with a veal ragout Bolognese style.

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  • KELLY MERRITT (2)
A trio of roasted sea scallops on the appetizer menu at Alberto's on Fifth is served with a sweet onion confit and lobster sauce.
  • KELLY MERRITT 
 House-made taglierini from Alberto's on Fifth is prepared with a Genovese pesto and fresh jumbo lump crab.
  • KELLY MERRITT The beef tenderloin carpaccio at Alberto's on Fifth is served simply with baby arugula, lemon vinaigrette and shaved Parmesan.
  • Alberto's on Fifth features agnolotti stuffed with spinach and ricotta cheese in a decadent mascarpone and Parmesan cream sauce.
  • KELLY MERRITT 
 In the Grand Marnier crËme brlÈe with fresh raspberries at Alberto's on Fifth, the flavor of the liquor is just the right amount to be noticeable but not overwhelm the dish.
  • KELLY MERRITT  For dessert, Alberto's on Fifth concocts a light treat in lemon gelato paired with limoncello and freshly whipped cream.
  • KELLY MERRITT Albertoa's bruschetta is served on grilled garlic bread with marinated organic tomato and wild  mushrooms with shaved Parmesan cheese.
  • KELLY MERRITT  Alberto's on Fifth serves house-made paste, like this wide ribbon pasta served with a veal ragout Bolognese style.

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