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THIS RESTAURANT IS CLOSED Alloro Restaurant Review: Since Southern Italian restaurants too often tend to blend into each other, it's a pleasure to find one that stands out. Chef Fabrizio Iannucci introduces recipes from his native Sardinia, but he utilizes the best seasonal vegetables and seafood from the North County. Signature items include the Fregola in Brodetto, a seafood stew similar to cioppino, and the Scottadito Balsamico, grilled lamb chops garnished with roast garlic. The menu offers small, appetizer-sized portions of certain pasta dishes, and we recommend you try one. In the autumn, the pumpkin-stuffed sunflower raviolis are a must-try. The wine list offers vintages from Sardinia and other parts of Italy, as well as an exhaustive selection of Central Coast wines. This may be why Alloro is mentioned on nearly every winery's list of recommended restaurants---or then again, the vintners may just be giving credit where credit is due.