Tags
aged, Asian, Basil, Beef, bergamot, bone marrow, Broccoli, Burgundy, Cara Cara, carrot, Cauliflower, Certgnola, Cheese Boutique, cheese course, clementine, coffee, Cucumber, Cured, Dulcey, Earl Grey, Egg yolk, Fennel, Foie Gras, Gallo, ginger, Hokkaido, Honey, House Butter, koshihikari, Kusshi, lemon balm, Lobster, morel, Muscovy duck, mushrooms, mussels, nasturtium, nori, Nova Scotia, Olive Oil, olives, orange, Oyster, Pain au lait, parsley, Pear, Pinenuts, Pistachio, Preserved Lemon, Provimi veal, Quail Egg, Quebec, ribeye, rice, rice cracker, Room temperature, Sake, Sashimi, Savoy Cabbage, sea buckthorn, Sea Scallop, sea urchin, Serrano ham, shallots, Shaved, Shimaaji, shiso, snails, Squash, Striped Horsemackerel, Sunchoke, swiss chard, Tardivo, Tartare, Tea, treviso, Turnip, Vanilla, watercress, Yuzu
Nova Scotia lobster, squash, turnip, savoy cabbage
Alo restaurant
163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222
Hours:
Tuesday to Saturday from 5:30 pm
Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am
Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, John Bunner
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley
alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.
Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss
Information e-mail: info@alorestaurant.com
Alo restaurant Reservations via Opentable.com
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- Kusshi oyster, nasturtium minuet
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- Kusshi oyster, nasturtium minuet
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- Hokkaido sea urchin, rice cracker, shaved foie gras
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- Hokkaido sea urchin, rice cracker, shaved foie gras
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- Broccoli, preserved lemon, ginger
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- Broccoli, preserved lemon, ginger
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- Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso
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- Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso
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- Quebec foie gras, Asian pear, koshihikari rice, nori
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- Quebec foie gras, Asian pear, koshihikari rice, nori
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- Aged beef ribeye, bone marrow, watercress, shallots
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- Aged beef ribeye, bone marrow, watercress, shallots
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- Aged beef ribeye, bone marrow, watercress, shallots
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- Aged beef ribeye, bone marrow, watercress, shallots
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- Pain au lait
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- Pain au lait
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- Room temperature house butter
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- All cutlery was placed on a china holder, never on the table itself
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- Gallo mussels, pinenuts, basil, olive oil, serrano ham
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- Gallo mussels, pinenuts, basil, olive oil, serrano ham
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- Gallo mussels, pinenuts, basil, olive oil, serrano ham
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- Gallo mussels, pinenuts, basil, olive oil, serrano ham
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- Burgundy snails, morel mushrooms, parsley, quail egg
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- Burgundy snails, morel mushrooms, parsley, quail egg
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- Sea scallop, fennel, cucumber, cured egg yolk
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- Sea scallop, fennel, cucumber, cured egg yolk
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- Nova Scotia lobster, squash, turnip, savoy cabbage
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- Nova Scotia lobster, squash, turnip, savoy cabbage
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- Provimi veal, cauliflower, Swiss chard, Certgnola olives
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- Provimi veal, cauliflower, Swiss chard, Certgnola olives
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- Muscovy duck, treviso, cara cara orange, pistachio
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- Muscovy duck, treviso, cara cara orange, pistachio
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- The cheese course (cheese from The Cheese Boutique) warm nuts, apples
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- The cheese course (cheese from The Cheese Boutique) warm nuts, apples
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- sunchoke, honey, vanilla
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- sunchoke, honey, vanilla
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- Dulcey, coffee
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- Dulcey, coffee
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- Sea buckthorn, Earl Grey tea, bergamot
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- Sea buckthorn, Earl Grey tea, bergamot
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- Carrot, clementine, lemon balm
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- Carrot, clementine, lemon balm
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- The Menu 2016 04 01
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- The Menu 2016 04 01
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- Dinner for two with wine pairings $448.55 (Gratuity $70.00)
Foodie Images 