Almost 15 years in the restaurant business classifies the spot as a Pittsburgh institution. Other places were doing just Italian, just French. On the European coasts, food is fresh, fast, in the pan, made to order. We brought the light, lively 'expresso' style to life. Allegro butchers its own meat and fish, makes pure stocks and bakes bread and desserts every day.
Every salad is made to order.
Every soup is put in the pan with onions. We pleasantly jostled our waiter and made good with the scrumptious U.N. of pre-dinner bread baskets, challenging the Biblical admonition that man does not live by bread alone. Dense rye, sweet raisin, Italian crusts and, roasted red pepper pate provided thorough sensory stimulation. An austere group of field greens are tantalizing, grounded in simplicity with plum tomatoes, julienne fennel, olives and teeny bread sticks. We know the pasta is perfect because for years we've never been disappointed.