Three of us had a lovely lunch here exploring the revamped menu from new executive chef Ed Ebert, inaugurated at the end of February. It rachets down the previous seafood theme (leaving just a couple on the menu, not counting specials) while putting more emphasis on house-made pastas and perennial Italian favorites. The salmon puttanesca was an adroitly grilled filet of fish with crisp skin in a bright, brothy sauce of San Marzano tomatoes and onions. Two friends had the orecchiette alla vodka (in a creamy-tomatoey sauce topped by bright white shavings of ricotta salata) and the tagliatelle bolognese with that classic combo of ground beef and pork. The attractive room, with a woodsy mural over the long bar, feels like summer, with its soaring arched windows and color scheme of terra-cotta, lavender, and amber. There’s well-shaded outdoor seating on the loggia, which is great for a drink if you’re meeting friends. Lunch & dinner offered every day. (Disclosure: Texas Monthly editor in chief Dan Goodgame is an investor in Allora.)