Allora offers a four course prix fixe dining experience with optional wine pairings available seven nights a week.  With each of the courses there are a number of choices some of which are only available with a supplemental fee.  You also could add a caviar course and/or cheese course.  Opening in Feb. 2018 they call themselves a modern Italian seafood and wine bar highlighting fresh handmade pastas and locally sourced ingredients.  The 22-foot tall glass enclosed wine cellar was a focal point in the dining room.   They did offer the options for seating outdoors, the counter around the bar, high top or standard size tables.  Lots of windows to the outside made up a couple of walls while the bar counter served as a divider of the room.  We sat to one side of the bar which also had the open window into the kitchen.  Service was first rate and the pacing and portion control of the meal was good.  I would definitely go again if in town.

Set-Up

 

Food

An amuse bouche was made with a wild mushroom mousse on a fried brioche.  It was great with a light crunch and wonderful flavor.

 

Conserva 2.0 contained calamari, mussels, uni, and heirloom carrots in ‘Nduja brodo and was topped with toasted focaccia.  On top of the bread were the fried calamari tentacles and lots of herbs.  The spicy tomato broth held the rings of calamari, mussels and carrots.  The broth had great flavor and the focaccia was a texture and taste treat.

 

Polpo was balsamic glazed octopus with Calabrian chili, fennel, ink and potato gnocchi.  The octopus was cooked nicely but the gnocchi were a tad gummy.  The peppers were fun in the mix but I ended up dipping gnocchi pieces in the Conserva broth which was a fabulous combination.

 

Fettuccine was mixed with lobster, prawn, pancetta, and preserved lemon in a tomato parma rosa sauce.  The creamy luscious sauce was jam packed with lovely shellfish pieces and tasty pancetta.  The wonderful texture and flavor made this the favorite of the 2 housemade pastas that we tried.

 

Lasagna alla Bolognese contained veal and pork, besciamella, garlic cream and cress oil.  It was a multi layer slice that was toasted before serving.  The server said the toasting was to give everybody more of the crunchy edge they love in lasagna.  It was very good but couldn’t compete with the richness of the shellfish fettuccine.

 

A sorbet was between savories and sweets.  It was a lemoncello flavor and fine.

 

Scallops were plated with butternut squash, Delta pears, fingerlings, sage and guanciale jus.  The silky scallops were barely cooked with nicely cooked fingerling potatoes.  They were topped with some lovely crunchy breadcrumbs and diced bits of vegetables.  The dish had wonderful textures and flavors.

 

Black Cod was encircled by pork belly, almonds, butternut squash, Castelfranco, Brussels and agrodulce.  The cod had been rolled into a roulade of sorts and lightly fried on either side to a perfect buttery crust.  The surrounding brussels, pork belly, capers and marinated golden raisins gave it a sweet and savory blend to the mild fish.  It had wonderful textures and flavors too.

 

Panna Cotta was with white chocolate, black currant, almond tuile and sorrel.  This one was good but a little dull The texture was nice but the flavor did not pop.

 

Bomboloni was with caramel apple gelato, salted caramel and streusel.  These are a variation of cake doughnuts and then topped with syrup alongside ice cream.  This was sweet and good.

 

Last treats included a chocolate tart with balsamic cream, a chestnut filled caramel candy and a white chocolate/tangerine/vanilla marshmallow.  All were okay.