Allora

Allora builds its offer as a sequence of contemporary Italian cooking, not an expansive catalogue of classics. The menu changes frequently and structures dinner as three, four or five courses: antipasti, pasta or risotto, an entrée and dessert, with crudi in the longer progressions. The published menu combines California ingredients with Italian references; examples include spaghetti alla chitarra with Santa Barbara uni and smoked butter, octopus with Calabrian chile and potato gnocchi, or halibut with Brentwood corn. These are examples of a kitchen shaping dishes around seasonal ingredients, not promises that a plate will remain on the menu.

The format calls for a deliberate decision before booking. Each guest must choose an individual menu, and the restaurant does not allow two diners to split one tasting; separate vegetarian and vegan menus are available. The current menu adds service and kitchen-equity charges that together total 23 percent, a substantial figure to include when estimating the bill. Allora makes most sense for a celebration or for diners who enjoy letting the kitchen set the pace; it is less suited to a group that needs ordering flexibility or a quick dinner. The restaurant’s place in the MICHELIN Guide’s Sacramento selection adds context without implying a star.

Sources: Allora — official website · Allora — current dinner menu · MICHELIN Guide — Sacramento selection · Google Maps listing — Allora