Allora - Baltimore

We ordered at the counter and were surprised when all the food arrived at once. We expected them to bring the small plates and toasts first and then serve the pasta and paninis later. We chose three different dishes to share. The focaccia was delicious and came with spiced olive oil and microgreens; the mortadella involtini, which featured garlic ricotta, arugula, and microgreens wrapped in mortadella, topped with a balsamic glaze and pistachio dust, is one of my favorites here. We also enjoyed the fig and prosciutto toast, which was made with sourdough bread, garlic ricotta, honey, and red pepper flakes. My husband ordered the amatriciana, which consisted of paccheri pasta with tomatoes, guanciale, Parmigiano Reggiano, and microgreens. I decided to try the carbonara served on bucatini pasta with egg yolk, guanciale, Parmigiano Reggiano, microgreens, and a lot of pepper, which was a bit overwhelming. My sister had the puccia panini, made with ciabatta bread and filled with eggplant, sun-dried tomato caponata, stracciatella, prosciutto, and arugula. My brother-in-law got the prosciutto panini on focaccia bread with mortadella, prosciutto, provolone, sweet paprika, and pepperoncini, along with basil aioli on the side. They both felt there was not enough prosciutto in the panini; it certainly wasn’t their best experience!

Every detail in this restaurant is meticulously curated and stunning. Dining here is truly an experience, and the food is delicious. The coffee is served on a silver plate with various sauces, and the modern cutlery feels both elegant and substantial. The gallery wall is beautifully decorated, and the large, bright windows are adorned with fresh flowers. Everything is aesthetically pleasing, and the food itself is wonderful. The staff is attentive and friendly. I will definitely return again and again.

A member of our group tested positive for COVID-19 on the morning of our dinner reservation. I called Allora right away to inform them of the situation and canceled our reservation out of consideration for their staff and other guests. To my surprise and disappointment, I later received an email stating that I had been charged $100 for canceling. I reached out and spoke to co-owner David, who, without any apology, informed me that this was their policy and that the fee would not be refunded. This reaction is very disappointing, especially considering that the local community is trying to support small, emerging restaurants during these challenging times.

Pasta was not al dente, but really undertook. sauce wasn't great either. but atmosphere is very beautiful.

After a memorable first impression, I'm convinced that Allora is the hottest cafe-on-the-rise in Baltimore. Despite the current construction next door, you are transported to a tranquil heart of Rome hideaway as soon as you step inside. Sunlight streaming through the front bay window, the cafe sets a tone as a place for conversation and creativity with artwork thoughtfully displayed along the main wall. The staff is warm, welcoming and attentive, providing menu insights and more. I ordered the recently revamped avocado toast (now with tomatoes! and a currant scone to go. Conscious of the large order ahead of me, I was offered a glass of water while I took a seat to wait. The few extra minutes were worth it! The scone has that ideal crumbling buttery texture, melting in your mouth with just a hint of sweetness from the base dough. The currants add a chewy, burst of richer baking-spices-like sweetness. Topped with fresh, juicy thick tomato slices, the avocado toast is one to bookmark! The avocado was creamy, ripe and ample to evenly cover the fresh, flavorful toast underneath with just the right level of crusty crunch. The crushed pepper and sea salt, with an extra peppery crunch from the micro greens, rounds out a delicious bite. Look forward to trying more of the menu and espresso offerings, Allora!