[Shanghai] Atto Primo
Atto Primo | Dianping
Address: 2F Bund 5, 20 Guangdong Lu by Zhongshan Dong Yi Lu, 外滩5号广东路20号2楼近中山东一路
Date visited: April 2015 for dinner
Price: RMB400-500 per person
Will return: Yes
What to get:
– Beef tartare
– Mussels in spicy tomato sauce
– Seafood linguine
– Apple strudel
This review was written in collaboration with That’s Shanghai
New Italian fine dining Atto Primo has just arrived on the block — more specifically the Guangdong Road block on the Bund. Located in Bund No. 5 just across from Three on the Bund of Jean Georges, Atto Primo has tough neighbors to contend with, but is also in a position to benefit from this popular location. After an initial visit during soft opening, Atto Primo shows promise of really great food and ambiance.
Carne cruda, scalogni alla brace, caprino tartufato / beef tartare, baked shallots, truffled goat cheese (RMB138)
The beef tartare, acidic with a slight crunch from the fried shallots fared nicely though the cheese, truffled or not, was an unnecessary addition.
Vitello tonnato / thinly sliced veal, tuna sauce, capers (RMB128)
Our friends referred to this as the mind-blowing dish from their previous visit but said it tasted completely differently during this visit. When we laid our tongues on it, the dish tasted like deli roast beef topped with tuna. Just that and nothing more.
Calzone fiorentino / creamy spinach, mozzarella, parmesan cheese porchetta calzone (RMB128)
Favorite of the night was breakfast in a calzone larger than our faces. Egg, cheese, spinach, and porchetta enveloped by thin dough baked crisp on top. Enough cheese but not overly creamy.
iPhone for scale (!)
Sarde gratinate al verde / parsley crumbed baked sardines (RMB148)
A ring of warm sardines with potential if made less fishy.
Cozze alla tarantina / sautéed black mussels in spicy tomato sauce (RMB158)
Simple and well executed tender mussels in a tomato base.
Ziti al sugo di costine di maiale pancetta, e pecorino, rafano / ziti pasta, pork ribs sauce, pancetta, pecorino cheese, horseradish (RMB138)
Sounded hearty on paper but ingredients were disjointed on the plate. We would have much preferred ragu to pulled pork sauce and the horseradish flavor seemed out of place.
Linguine alla pescatora aglio e prezzemolo / linguine, mixed seafood, garlic & parsley (RMB158)
The seafood linguine on the other hand redeemed the pasta section with its buttery sauce full of umami. Great to soak up with focaccia bread.
Overall, pastas could have been more al dente for our own preferences but soft pasta has unfortunately become a standard in Shanghai, as this is what the local palate prefers.
Taglio di pancia / flank steak – Wagyu M4 (RMB298, 400g)
Flank is really not my piece of meat and as marbled as this was, it did not provoke any melt-in-mouth reactions.
Tiramisu topped with coffee jelly for those looking for a traditional dessert.
“Affogato” caffè-nocciola / coffee-hazelnut “affogato” (RMB68)
Coffee jelly seems to be a recurring component of a few of the desserts and while it is not my thing, perhaps coffee lovers may be more welcoming. Another fine but not must-have dessert.
Strudel di melee cal do, creme caramel, gelato nocie miele / hot apple strudel, caramel cream, walnuts-honey ice cream (RMB68)
A unanimous yum on this take of crispy apple strudel with ice cream.