Via Allegro Ristorante

House-made pasta

The kitchen's handmade pasta changes with the menu but consistently delivers the silky, al dente texture that separates fine Italian kitchens from the rest

Osso buco

A Northern Italian stalwart done with slow-braised veal shank that falls from the bone, served with risotto Milanese that carries a proper saffron depth

Beef carpaccio

Thinly shaved raw beef dressed with capers, arugula, and aged Parmigiano — a clean, precise antipasto that signals what the kitchen values

Risotto

Slow-stirred to a proper wave consistency — the kitchen treats risotto as a test of discipline, not a vehicle for toppings

Tiramisu

A traditional rendition — mascarpone-rich, espresso-soaked, made in-house with none of the shortcuts that ruin lesser versions

Wine program

The cellar is the reason this address exists — thousands of bottles spanning Italian regions and vintages, with knowledgeable sommeliers who can navigate it for any budget