We drove up to Napa for a 1 night stay prior to heading back to SF Airport and Colorado. When making our plans for this trip we scoured Trip Advisor, Yelp, Menu Pages, etc etc for a decent restaurant for our dinner. Much of what we read was non-inspiring, non-enticing, and not out of the ordinary. Of the many places we considered, only Allegria seemed to hold some promise. So we showed up on their doorstep sans reservation. Although the place was crowded, a few tables were available inside and several were available on the outside patio which was screened from winds with planters and had very efficient portable heaters. We were soon greeted by a very pleasant and very knowledgeable waitress who made excellent suggestions in re selecting wines to go with our meals. My wife ordered the grilled pork tenderloin. The menu's description of this dish is:grilled pork tenderloin that was marinated with garlic, rosemary, whole grain mustard and served with Yukon Gold potatoes, crispy pancetta, sauteed spinach, with a whole grain mustard merlot wine reduction. I sampled my wife's dinner and it was just perfect: the pork done to a pink, the marinade suffusing the meat and wine reduction sauce made each bite an exceptional experience in flavors. But my wife was loathe to share her spinach (but I did get a little taste) because it was the best spinach she and I have ever had - and we've had a lot over our lifetime. I am unable to resist lamb shanks so that's what I ordered.The shank appeared on my plate splayed out artistically on a base of fantastically good soft polenta, the whole being bracketed by 4 or 5 large but tender asparagus spears that were nicely grilled. A wonderful sauce of veal demi-glace (and probably braising liquid) completed this beautiful dish. Posssibly the best lamb shank dinner I've ever had! The amount of food on the plates made it seem unlikely that we'd do dessert but we looked at the dessert menu and were considering sharing a tiramisu but my wife asked our waitress what her favorite dessert on the menu was. She unhesitatingly declared that the bread pudding was the best dessert she'd ever had. So we ordered it and have to agree wholeheartedly! This was not your grandmothers bread pudding of bread chunks baked in an eggy custard and dry dry dry. It was made from lighter breads properly soaked then baked in a creamy custard so that the large square of pudding was set but light as a feather with enough body to hold its shape and not fall apart when cut with one's fork. But the truly outstanding feature was that the square of breadpudding was in the center of a deep plate and surrounded by a sinfully rich sauce of maple syrup, brandy, and creme anglaise. We thought we'd died and gone to heaven. Superb meals, superb dessert, superb service, romantic ambience, not cheap but will not break the bank and worth every penny! I obviously loved this restaurant and highly recommend it to you!
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.