Located on the 23rd floor of the Grand Hyatt Hotel, Allegro Italian Bar is the only high-rise restaurant in Xi'an, located on the first twin tower corridor in the northwest, overlooking the entire high-tech landscape. Allegro opened in April 2018, and in just a few months, it has become the new favorite of Xi'an's high-end Western restaurant industry with its good production and excellent environment.
Allegro opened with Italian celebrity chef Marco, who has been the Executive Sous Chef of Grand Hyatt for many years and has worked in a number of luxury hotel restaurants in Italy, Ireland, Switzerland and Qatar. However, Marco's stay at the bar is uncertain, and most of the food served by diners is prepared by another Taiwanese chef.
Unlike the whole wheat or garlic buns in other Italian restaurants, Allegro's aperitifs are whole Focaccia divided into quarters. Focaccia is widely regarded as the specialty bread of the Ligurian region of Italy, and its shape is inflated and looks quite "honest". Allegro's focaccia bread is salty and crispy with pickled olives and nuts, served with olive oil and balsamic vinegar.
The main course is a variety of steaks. The Australian Wagyu beef used in the restaurant is no more than 36 months old to ensure that the beef is fresh and tender, and it is transported chilled - the Wagyu beef is flown to Xi'an within 15 minutes of decomposition at the slaughterhouse, and the storage temperature is controlled between 0°C and 4°C. The chilling process allows the chef to avoid thawing before cooking, and the flavor of the beef is not affected by freezing, resulting in better quality. The Tomahawk Steak is made from M3 Wagyu beef, which is not as good as the M7 Tomahawk at Lotus Restaurant, but thanks to the chef's extensive experience in beef cooking in the past, Allegro's M3 Tomahawk is also convincing. In addition to the tomahawks, Allegro also supplies American Angus naked eye, sirloin and filet, which are fat and thin to the naked eye, and the meat aroma and gravy are extremely rich; Sirloin meat with tendons and chewy; Filet muscle fibers are finer, and the taste is the most tender, so diners can order according to their preference.
Compared to steak, Allegro pizza and pasta are not quite the same. The chef lacked a good grasp of the amount of cheese, and both dishes had serious problems with greasyness. If you want to try both dishes, we recommend that diners try Dolce Vita.
Allegro is based on a classical style, with high ceilings and brown wood to create a laid-back European dining atmosphere, while glittering crystal chandeliers and personalized wall paintings make this place not lose its star style. The service level of the restaurant is not bad, the service staff is polite and thoughtful, but they do not know much about the food, if you need to introduce or recommend the dishes, you can only rely on the chef to explain, and the 15% service fee is unconvincing.
