While the notion of a South American restaurant might suggest a singular focus on grilled meat, the open-fire hearth at Alto is only the beginning of the story. The first thing to understand about this Studio City dining room is its profound dedication to bread. Here, the traditions of Argentina and Uruguay are explored not just through fire, but also through dough. The kitchen reimagines regional staples, transforming humble breakfast breads like *galleta de campaña* into delicate, layered appetizers and turning the popular street food *chipa* into a refined cheese bread made with pâte à choux. This philosophy sets the stage for a bill of fare that thoughtfully reconsiders the shared Rioplatense culinary heritage of the region. While the kitchen is known for its hand-cut beef empanadas, its ambitions go far beyond the expected. This establishment channels the spirit of neighborhood *rotiserías* in Buenos Aires and Montevideo, serving comforting dishes with a decidedly modern perspective. The restaurant has earned a distinction from the Michelin Guide for its contemporary take on these time-honored customs. The live fire informs every section of the cooking, from vegetables buried in embers to proteins kissed with smoke and char. Among the dishes that have defined the restaurant are a Patagonian lamb saddle aged in beeswax and an applewood-smoked pork chop, each showcasing a precise control over the flame. The beverage program complements this vision, with one of the city’s most extensive collections of South American wines and a notable focus on the vermouth cocktails integral to the culture. The meal culminates with desserts like the dulce de leche soufflé, a final, sophisticated nod to a rich culinary heritage.