Sometimes, you visit a restaurant
over and over again because
you love the feel of it, the food
of it, the flavors of it, the look of
it, the service, the staff and the
management; that’s what Cello at
Allegretto is for me…It’s rare to
have all of those elements in one
venue. It has that and even more,
believe it or not. Let’s face it, when
you have a beautiful restaurant,
outside patio and a couple of Bocce
Ball courts, you’re already ahead of
the game. Cello is loved by locals
and visitors alike. In fact, there is
so much to rave about that it’s hard
to know where to begin. Maybe we
should begin at the beginning and
share some history. That history begins with Doug Ayres, the visionary himself; the whole essence of Allegretto begins with him.
Way back in the early 2000’s, Doug Ayres was traveling to various
wine regions of the world and was inspired and enamored with the
beauty of Paso Robles and decided to purchase vineyards here; first
17 acres, then another 21 acres. Not many of us have the means to
go and purchase prime California ‘vineyard ready’ Real Estate, but if
you did, wouldn’t you? Well, that’s what Mr. Ayres did, complete with
the vision of the resort, restaurant, wine tasting room, garden,
multiple patios, vineyards, beautiful art, sculptures, live music and
I will say it again, Bocce Ball!
If that wasn’t enough,
Feng Shui energy throughout the
property. Can you tell that I love
this place yet? Enough about the
resplendent property, let’s get
to the important subject matter,
“Food and Wine.”
I was meeting my lovely date
at Cello and I was trying to be
romantic by getting a table near
the live music. I didn’t think it
through, meaning the music, as
pleasant a distraction as it was,
could limit our intimate talking time. Nevertheless, I moved forward with what I later would call the musical table choice. My date finally arrived; she wore this beautiful dress that I had purchased for her in “Beverly Hills” at the “Royals of Beverly Hills” to be exact.
If you have never been there, it’s a must visit for it’s a beautiful boutique with a French influence, but I digress. We were visited by one of
Cello’s beautiful managers, Shelby, who was checking to see if we were happy and we were. Then, we saw
Executive Chef, Justin Picard; he’s beautiful as well and he stopped by
just to say hello; (like I said, I’m a regular.)
We started with the Eberle Chardonnay with flavors of Green Apple, and for me, totally refreshing. That was a setup for our starter dish, the Oak Roasted Salt
Spring Mussels. Yes, they were divine.
During the Mussel course the music started and the musicians played some standards, which impressed me greatly, as I
had requested, “They Can’t TakeThat Away From Me,” the famous Gershwin tune. They knew it and
they played it perfectly. I mean the song is over 80 years old and the musicians were just over 30. I was
in heaven…great music, beautiful date, good food, wonderful wine.
What could be better? I know, more food, more wine, more mu-
sic, so I started with the more food part and had the rack of Australian
Lamb (medium) paired with the Tolosa Pinot Noir and my famished companion had the Chicken Carbonara, complete with Handmade Trombe Pasta in a delectable Cream sauce with organic chicken, pancetta, parsley and English peas.
The service was exceptional, our dinners phenomenal and, by the way, the Lamb came with charred Broccolini and roasted sweet pota-
toes, equally awesome. Chef Justin came back to the table with a treat
in hand; it was chocolate and it was amazing! You have to visit to find
out Chocolate what?
My experience of Cello after over 15 dinners, 5 lunches and 3 break-
fasts, which included a total of 10 Mimosa’s at breakfasts, an average of 3.3 per breakfast. The consistency of great service, excellent food and the ambiance is amazing. The
“Drew Review” rates this restaurant on a scale of 1 to 10 a resounding “10.”
My congratulations to the entire staff! I am and remain a very
impressed, satisfied, and loyal patron.