OPEN 4:30pm. Awarded TOP Wine Bars in Oregon! Locally owned/operated since 2006. Upscale casual dinner house. French Italian-Inspired, Wine Cellar & Full Bar. Fresh local ingredients whenever possible, house-made pastas, seafood, steak, house-made desserts. Historical online menus/pricing does not reflect current menus/fees. Reservations are highly encouraged year-round due to limited 45 space seating. Large group reservations welcome. Follow us on FB to stay up to date on all that’s happening!
Cozy, laid-back restaurant & wine bar serving elevated, regionally sourced Italian cuisine.
Hours
| Monday | 4:30–7:30 PM |
| Tuesday | 4:30–7:30 PM |
| Wednesday | Closed |
| Thursday | 4:30–7:30 PM |
| Friday | 4:30–7:30 PM |
| Saturday | 4:30–7:30 PM |
| Sunday | Closed |
Address and Contact Information
Address: 375 2nd St SE, Bandon, OR 97411
Phone: (541) 347-1850
Website: http://allorowinebar.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
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Reviews
Jade Smith
What a gem in Bandon! Came here to play golf for 4 days and this was the best food we had on the entire trip by far, after trying all the restaurants at the resort. We can’t wait to come back here next time & will probably eat here every night. The chef was a gem too & you can tell the pride she takes in her work in choosing local produce and high quality meats and everything was so flavorful & delicious. Excellently curated wine menu. The harp player was so sweet and took a song request from us that made my brother tear up. We were so happy to find this place!!
… moreJennifer Marcus
The restaurant has a beautiful ambiance with relaxing music and wonderfully flavored food. I had the cod with Brussels sprouts and thoroughly enjoyed it. Our server was wonderful and made the experience pleasant. I believe his name was Mike. The only downside was overhearing a waitress speaking rather rudely to guests, which took away from the otherwise relaxing atmosphere. Without that distraction, this would have been a 5-star experience.
… moreFamilyof9
I promise you will want to go somewhere else. When you are spending $60 and $120 for each plate you would expect your meal is be amazing after waiting an hour. We’ve had better food from the Sizzler. The pasta dish that we ordered was very salty!
… moreMichael Campbell
Great for a special occasion or “just because” — best Manhattan clam chowder ever and the special venison with brussels and pistachios really hit the spot. Definitely get reservations. There’s quite a bit of artwork to catch your eye as well. A feast for all the senses. Can’t wait to come back again. Very attentive and interesting staff. Don’t be shy.
… moreBen Bellinson
We celebrated our anniversary at Alloro Wine Bar & Restaurant this weekend. Everything we ordered was delicious and special – the roasted vegetable “tower” with feta, the cod, the spicy tomato seafood soup, and the strawberry and ginger sorbet plus the Purple Hands Pinot Noir. Thanks to the front of house staff for professional and personal service.
… moreAmanda Schulz
One of the best dining experiences of our PNW road trip. From start to finish, absolutely everything was perfect – service, food, atmosphere, The new pesto is AMAZING with the soft-shelled crab – one of the best pasta dishes I’ve ever had, the scallops and risotto were cooked perfectly, the carmelized onion bisque was a great starter. Be sure to request the house-made bread and olive oil, and don’t skip dessert – the apricot mascarpone cheesecake is to die for. Every person working there is delightful, and the ambiance is perfectly intimate and quiet. Fantastic everything; highly recommend. Thank you for a wonderful experience!!
… moreAnna H
The best meal my family and I have enjoyed in Bandon!! Great friendly service and lovely atmosphere. Our Christmas Eve dinner was delicious, cooked to perfection, great wine selection, and heavenly dessert! Kudos to the entire staff
… moreJ G
Fantastic dining experience! Alloro has a casual, upscale feel. The front area with the bar is the ideal place to reserve a table. The back room is nice but doesn’t have the same feel as the front bar area.
The food was exceptional. It started with hot, fresh focaccia rolls served with a great olive oil and aged balsamic vinegar. Best rolls in town! The dishes are plated beautifully. I enjoyed the pistachio pesto pasta with shrimp. Highly recommended, and you can select your preferred protein (fish of the day, salmon, or scallops). The ribeye was prepared as requested, and was fine but not exceptional. The menu is ideal for those who love fish and seafood.
On our trip to Bandon we visited several restaurants, this was by far the best service experience. Thoughtful, professional and properly paced.
Pro tip: You must make a reservation and be on time. Like the other restaurants in Bandon, you’ve got to call to reserve a table and the last seating is at 7:30pm.
… moreThe food was exceptional. It started with hot, fresh focaccia rolls served with a great olive oil and aged balsamic vinegar. Best rolls in town! The dishes are plated beautifully. I enjoyed the pistachio pesto pasta with shrimp. Highly recommended, and you can select your preferred protein (fish of the day, salmon, or scallops). The ribeye was prepared as requested, and was fine but not exceptional. The menu is ideal for those who love fish and seafood.
On our trip to Bandon we visited several restaurants, this was by far the best service experience. Thoughtful, professional and properly paced.
Pro tip: You must make a reservation and be on time. Like the other restaurants in Bandon, you’ve got to call to reserve a table and the last seating is at 7:30pm.
Gdaddygeorge
My wife and I are in town for one night on our way down to California from Seattle. We looked at many of the options in town and ended up here for dinner. It was a good choice, my wife had the seared scallops, I had the soup and the Caesar salad. I am gluten-free my wife is not they have many gluten-free options on the menu which is nice. Casual atmosphere when we were there seemed like locals were there, they knew each other. There was a guy playing the guitar and singing some songs it was a nice evening.
… moreChristopher C
UPDATE:
We returned to Bandon in the summer of 2024 and saw on their website that the shrimp scampi was back. Excited, we made reservations and arrived to find that it wasn’t on the menu (someone forgot to tell the person that’s supposed to update the website.). So, I remembered the words of the owner in the response to my earlier review “if you would like scampi, simply request that from your server and we’re usually able to happily oblige” and asked if I could get the scampi. I was told by the server, in no uncertain terms, that they absolutely would not make the scampi for us. Based on the menu, they had EVERY ingredient needed, but despite their gaslighting on this review site, they are not accommodating. “…please, simply inquire about a favorite dish and we will do our best to take care of you!” was clearly lip service. Sadly, our traditional annual trip to Alloro ends this year.
PREVIOUS REVIEW:
Every year, I visit Bandon and, part of my tradition, is to have dinner at Alloro. Let me start with the non-foods. Apparently, this restaurant is still stuck in 2020, because they are still requiring masks. Seriously! For a 5-foot walk from the door to your table. Everybody else in town has realized that the era of mask mandates is over, but not here. Pathetic. -1 star
People on this review site complain about the fees. The three main ones are split plate, extra rolls and corkage. Now, if you have the audacity to bring your own wine to a “wine bar,” you should expect to pay a corkage fee – even one as high as $35. Also, the housemade rolls (delicious, by the way) are complimentary up to TWO per person. That is more than reasonable. To ask a mere 50 cents for the third one is not out of line at all. The $8 spilt plate fee, however, is a little ridiculous. The plating is not Michelin star level that would be hard to split onto two plates. Anyone who’s ever worked in a restaurant knows how easy this is. As far as staffing, they couldn’t be nicer. Our server was very friendly and responsive – making sure water is refilled and always available if needed. In the past, the chef/owner has come to the table to greet diners. This year, we never saw her. (Maybe she’s so deathly afraid of Covid, she chooses to stay quarantined in the kitchen??)
Anyway, onto the food. In 2018, I had the duck with a cranberry chipotle sauce. Absolutely delicious. No longer on the menu. In 2019, I had shrimp scampi. Beautiful shrimp in delicious scampi sauce with the chef’s housemade pasta. No longer on the menu. In 2020, I had the Fettuccine Alfredo with a beautiful Crab Cake on top. Also delicious – the Alfredo sauce, the housemade pasta and the crab cake. No longer on the menu. Last year, unfortunately, I chose the Bolognese. It was served over some sort of pasta that looked like frilly lasagna noodles, cut in half. That wasn’t the worst part. The Bolognese sauce was one of the worst I’ve had in my life. I’ve had it in Bologna, so I know what it’s supposed to taste like. They try to make it the traditional way, with low tomato content, but they miss the mark. The menu talks about mascarpone and ricotta, but there was none of either on my plate. Disappointing. That, sadly IS still on the menu. Since the food is usually good, this might have been a fluke.
This year (2022), I wanted the seared scallops dish. Unfortunately, they were out. So, I settled on the grilled shrimp over mushroom risotto with broccolini. The risotto, although a very small portion, was absolutely delicious – well flavored and perfectly cooked. The shrimp were nice and large and very well cooked. It restored my faith in the cooking after last year’s stumble.
In the past, the dessert was a delicious ending to the menu – tiramisu one year, lemon tart another. This year, however, the dessert menu was extremely disappointing, to say the least, so we decided to go home and have dessert.
… moreWe returned to Bandon in the summer of 2024 and saw on their website that the shrimp scampi was back. Excited, we made reservations and arrived to find that it wasn’t on the menu (someone forgot to tell the person that’s supposed to update the website.). So, I remembered the words of the owner in the response to my earlier review “if you would like scampi, simply request that from your server and we’re usually able to happily oblige” and asked if I could get the scampi. I was told by the server, in no uncertain terms, that they absolutely would not make the scampi for us. Based on the menu, they had EVERY ingredient needed, but despite their gaslighting on this review site, they are not accommodating. “…please, simply inquire about a favorite dish and we will do our best to take care of you!” was clearly lip service. Sadly, our traditional annual trip to Alloro ends this year.
PREVIOUS REVIEW:
Every year, I visit Bandon and, part of my tradition, is to have dinner at Alloro. Let me start with the non-foods. Apparently, this restaurant is still stuck in 2020, because they are still requiring masks. Seriously! For a 5-foot walk from the door to your table. Everybody else in town has realized that the era of mask mandates is over, but not here. Pathetic. -1 star
People on this review site complain about the fees. The three main ones are split plate, extra rolls and corkage. Now, if you have the audacity to bring your own wine to a “wine bar,” you should expect to pay a corkage fee – even one as high as $35. Also, the housemade rolls (delicious, by the way) are complimentary up to TWO per person. That is more than reasonable. To ask a mere 50 cents for the third one is not out of line at all. The $8 spilt plate fee, however, is a little ridiculous. The plating is not Michelin star level that would be hard to split onto two plates. Anyone who’s ever worked in a restaurant knows how easy this is. As far as staffing, they couldn’t be nicer. Our server was very friendly and responsive – making sure water is refilled and always available if needed. In the past, the chef/owner has come to the table to greet diners. This year, we never saw her. (Maybe she’s so deathly afraid of Covid, she chooses to stay quarantined in the kitchen??)
Anyway, onto the food. In 2018, I had the duck with a cranberry chipotle sauce. Absolutely delicious. No longer on the menu. In 2019, I had shrimp scampi. Beautiful shrimp in delicious scampi sauce with the chef’s housemade pasta. No longer on the menu. In 2020, I had the Fettuccine Alfredo with a beautiful Crab Cake on top. Also delicious – the Alfredo sauce, the housemade pasta and the crab cake. No longer on the menu. Last year, unfortunately, I chose the Bolognese. It was served over some sort of pasta that looked like frilly lasagna noodles, cut in half. That wasn’t the worst part. The Bolognese sauce was one of the worst I’ve had in my life. I’ve had it in Bologna, so I know what it’s supposed to taste like. They try to make it the traditional way, with low tomato content, but they miss the mark. The menu talks about mascarpone and ricotta, but there was none of either on my plate. Disappointing. That, sadly IS still on the menu. Since the food is usually good, this might have been a fluke.
This year (2022), I wanted the seared scallops dish. Unfortunately, they were out. So, I settled on the grilled shrimp over mushroom risotto with broccolini. The risotto, although a very small portion, was absolutely delicious – well flavored and perfectly cooked. The shrimp were nice and large and very well cooked. It restored my faith in the cooking after last year’s stumble.
In the past, the dessert was a delicious ending to the menu – tiramisu one year, lemon tart another. This year, however, the dessert menu was extremely disappointing, to say the least, so we decided to go home and have dessert.