Altura takes its name from an Italian word for reaching great height or profound depth, and applies that idea to a tasting menu built on the ingredient-driven principles of Italian cooking, reworked around Pacific Northwest sourcing. Ingredients come from local farmers, foragers, the restaurant's own gardens, and the sea, under chef/proprietor Nathan Lockwood, who trained at San Francisco's Acquerello and Fleur de Lys before opening Altura. Chef de cuisine Keaton Hunter runs the kitchen alongside him, with John Fisher leading wine service as sommelier.
The room centers on a chef's counter, putting diners close to the kitchen and inviting questions about what's on the plate. Reviewers point to dishes like duck breast, gnocchi, cod, and amuse-bouche courses, often dressed up with caviar or white truffle, paired with wines chosen course by course. Its sister restaurant, Carrello, sits across Broadway East and shares the same sourcing philosophy in an a la carte and family-style format.
Altura's kitchen earned five consecutive James Beard Foundation Best Chef semifinalist nods between 2013 and 2017, and the restaurant was a Best New Restaurant semifinalist in 2012. Seattle Met named it to its Best of 2025 list.
The room centers on a chef's counter, putting diners close to the kitchen and inviting questions about what's on the plate. Reviewers point to dishes like duck breast, gnocchi, cod, and amuse-bouche courses, often dressed up with caviar or white truffle, paired with wines chosen course by course. Its sister restaurant, Carrello, sits across Broadway East and shares the same sourcing philosophy in an a la carte and family-style format.
Altura's kitchen earned five consecutive James Beard Foundation Best Chef semifinalist nods between 2013 and 2017, and the restaurant was a Best New Restaurant semifinalist in 2012. Seattle Met named it to its Best of 2025 list.