Cuisine:

• Others
• Italian

Alloro Description:
This small Italian eatery on the Upper East Side is bedecked in a smart but minimalist fashion, which puts more emphasis on the above-average fare and friendly service. The menu successfully walks that fine line between simple and elevated Italian, adding both comfort and intrigue. Salvatore Corea grew up in Calabria and got his start in the kitchen in Rome. Naturally, his cooking leans toward the south and the Eternal City. Maltagliati ("badly cut") pasta is laced with shellfish and sits in a shallow pool of thick, warm borlotti bean purée. Saffron risotto is topped with licorice powder. Juicy monkfish is stuffed with foie gras. Eggplant Parmigiana is served traditionally, but with a dollop of garlic-laced eggplant foam. Desserts, which often lack in restaurants where starters and entrées excel, compete for attention, particularly the Gorgonzola ice cream and bay leaf sorbet. The wine list sticks to Italy, but is not short of good selections.


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