Alloro Wine Bar & Restaurant

Reviews about Alloro Wine Bar & Restaurant

• 1 / 5

  By OldCoastie725
  We waited nearly 40 minutes for our entrees after finishing the acceptable antipasto. I had ordered scallops and my wife had ordered scampi. My scallops were stone cold and had only been seared on one side. My wife's pasta was barely cooked and almost too tough to chew. I appreciate that nothing is perfect every time, but as a guy who has cooked most of my life, including two stints in Paris and one in Provence and also in the Loire, I know that if food like that is allowed to leave the pass then there are serious systemic problems in the kitchen. Not impressed by the attempt at remediation either. Both our entrees were inedible but we were only offered one comp for another entree. Oh by the way, this dinner was supposed to be in celebration of our anniversary. Some changes need to be made here.
  April 10, 2017
• 5 / 5

  By Will44 Sherman
  I cannot find a negative thing to say. The food, service, atmosphere and wine were all wonderful. They even made me a very special vegetarian entree as I was not all that excited about Primavera (one of the standard token veg dishes one finds, though it is probably good here, given how good everything else was). Finally the place was great right down to the coffee and desserts and interaction with the owner and the chef and the waitstaff. I highly recommend Alloro.
  December 19, 2016
• 5 / 5

  By Stefan fredeking
  Upon entering this humble establishment the ambiance elucidated as to what we had gotten ourselves into, this was worth every penny. Aloro Wine bar & Reataurant offers a cuisine both delicate and complex with a rage of flavors that create a Symphony of palatable bliss. Go here... it's simple.
  November 24, 2016
• 5 / 5

  By Julie Howard
  I was delighted to find this treasure of Bandon on my getaway this week. Chef Susan is a master of her craft, and I had a hard time deciding on my favorite bite.
  
  I started with a fantastic savory rabbit soup topped with polenta croutons. The house-made roll with herbs was light and tender, served with evoo and aged balsamic vinegar.
  
  Then, I enjoyed perfectly tender, buttery grilled Chilean sea bass on a bed of mushroom farro risotto, served with warm marinated mushrooms and olives, grilled purple baby carrot and crispy baby kale.
  
  I finished with an apricot cheesecake made with local Face Rock cheese. It was served on a trio of sauces, including apricot and berry. The cheesecake was much light and less sweet than I expected, making it a perfect finishing touch to a delicious meal.
  
  Service was warm and friendly, helpful and attentive. I enjoyed talking with my server and with Chef Susan.
  
  The small dining room was comfortable and cosy. Light, but with a touch of romance in the candles and translucent drapery.
  
  August 16, 2016