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The Basics: Alta Strada restaurant information

Alta Strada

92 Central Street
Wellesley, MA 02482

Alta Strada restaurant information
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The ultimate neighborhood restaurant, as envisioned by chef and restaurateur Michael Schlow, Alta Strada, has been an instant hit in Wellesley. Whether nibbling on small plates at the antipasti-wine bar, sipping an espresso, or having a meal in the open dining room, diners find the menu approachable and accessible (and reasonably priced). Pulling from the culinary traditions of Tuscany, Emilia-Romagna, Piedmont, and the Amalfi Coast, Alta Strada is the go-to spot for the perfectly made bowl of pasta, crispy thin pizza, gorgeous and abundant antipasti, and fantastic wines.

Though the restaurant opened in 2007, it felt like an old favorite right from the beginning - a bright, fresh and very current old favorite, that is - a little stripped down and uncluttered, with great food and a relaxed, completely easy-going environment. For busy suburbanites, there's also a fantastic market on the lower lever so guests can pop in and pick up something to enjoy at home if that suits their mood.

News and Events at Alta Strada restaurant

Negroni Me
From Nantucket to Newton it’s all Negronis all the time during Negroni Week, Monday, June 1st through Sunday, June ...

Classic diner fare gets a facelift from premier local chefs at the Boston Center for Adult Education’s fourth annual ...

Explore Italian Varietals
Get familiar with some lesser known Italian varietals and wine regions at Alta Strada’s upcoming wine dinner, scheduled for ...


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92 Central Street, Wellesley, MA 02482

pork chops

by Chef Michael Schlow

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Heritage Farms pork chops with Brussels sprouts, butternut squash, pancetta and sage
by Chef Michael Schlow
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
1. noun Small pasta shells with wavy edges.
1. noun A thick puree or sauce.
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
1. noun Diced bacon that is blanched and fried.
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
1. noun Cured Italian bacon.
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian custard.
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
1. noun Smoky, meaty wild mushrooms.
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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