Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

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

Alo restaurant Facebook Page

: Kusshi oyster, nasturtium minuet

: Kusshi oyster, nasturtium minuet

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Broccoli, preserved lemon, ginger

: Broccoli, preserved lemon, ginger

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Pain au lait

: Pain au lait

: Room temperature house butter

: All cutlery was placed on a china holder, never on the table itself

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Burgundy snails, morel mushrooms, parsley, quail egg

: Burgundy snails, morel mushrooms, parsley, quail egg

: Sea scallop, fennel, cucumber, cured egg yolk

: Sea scallop, fennel, cucumber, cured egg yolk

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Muscovy duck, treviso, cara cara orange, pistachio

: Muscovy duck, treviso, cara cara orange, pistachio

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: sunchoke, honey, vanilla

: sunchoke, honey, vanilla

: Dulcey, coffee

: Dulcey, coffee

: Sea buckthorn, Earl Grey tea, bergamot

: Sea buckthorn, Earl Grey tea, bergamot

: Carrot, clementine, lemon balm

: Carrot, clementine, lemon balm

: The Menu 2016 04 01

: The Menu 2016 04 01

: Dinner for two with wine pairings $448.55 (Gratuity $70.00)

The Chefs’ House – Toronto – 2015 07 24 – Summerlicious

24 Friday Jul 2015

Posted by TFG in The Latest

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Tags

asparagus, Broccoli, Butter, Cake, Caramel, carrot, Carrot Cake, Chantilly, Chicken, Chicken Stir-Fry, Chinese, Chinese Broccoli, Coulis, Cream, Crumble, Daily, dressing, Egg, Fattoush, ginger, goat cheese, grilled, Herb, hoisin, Hoisin Sauce, House bread, housemade, ice, Ice Cream, Jasmine, Jasmine Rice, Lemon, maple, Maple Caramel Sauce, Niagara, Nicoise, peach, Pickled, Pickled vegetables, Prosciutto, Quail's Egg, Raspberry, rice, Salad, Salmon, sauce, Scented, Stir-Fry, vegetables

Chicken Stir-Fry, Hoisin Sauce, Jasmine Rice, Chinese Broccoli

The Chefs’ House

St Lawrence Market/Old Town 215 King Street East Toronto Ontario M5A 1J9 +1-416-415-2260

Hours The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m. Dinner: 6 p.m. with last seating at 8 p.m.
John Higgins, Director, Corporate Chef, George Brown Chef School
Oliver Li, CCC, Chef de Cuisine, The Chefs’ House, George Brown Chef School
Reservations are strongly recommended. Business casual dress code is in effect.
Wheelchair Accessible [entrance/exit only]
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

Twitter: The Chefs’ House @thechefshouse
Twitter: George Brown College @GBCCHCAToronto
Twitter: John Higgins @haggisracer

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

: House Bread and Butter

: House Bread and Butter

: Fattoush and Goat Cheese Salad

: Fattoush and Goat Cheese Salad

: Niagara Prosciutto, Asparagus, Quail’s Egg, Pickled Vegetables

: Niagara Prosciutto, Asparagus, Quail’s Egg, Pickled Vegetables

: Chicken Stir-Fry, Hoisin Sauce, Jasmine Rice, Chinese Broccoli

: Chicken Stir-Fry, Hoisin Sauce, Jasmine Rice, Chinese Broccoli

: Grilled Salmon Niçoise Salad, Herb Dressing

: Grilled Salmon Niçoise Salad, Herb Dressing

: Ginger Scented Peach Crumble, Raspberry Coulis, Lemon Chantilly

: Ginger Scented Peach Crumble, Raspberry Coulis, Lemon Chantilly

: Carrot Cake, Daily Housemade Ice Cream, Maple Caramel Sauce

: Carrot Cake, Daily Housemade Ice Cream, Maple Caramel Sauce

: 2015 07 24 Summerlicious lunch menu

: 2015 07 24 Summerlicious lunch menu

: Server’s ticket

: Lunch for two $70.02 (gratuity $9.00)

Le Paradis Brasserie Bistro – Entre Amis – Toronto – 2015 05 14

14 Thursday May 2015

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Agneau, Alain Brumont, Apple, aux Pommes, bacon, Beef, beef cheek, braised, bread stick, carrot, côte d'Agneau, Cheek, cheese.Tarte, chop, crispy, Croquette, David Currie, filling, France, Fromage, gherkin, Grillée, grilled, herbs, Horseradish, Joue de Boeuf, Laguian, lamb, Lamb Chop, Marchand de Vin, Noix, Onion, Petit Basque, Potato, Purée, red wine, Romarin, Rosemary, Salmon, salmon tartare, Tart, Tartare, Tartare de Saumon, Vignobles Brumont, Vignobles Brumont.Maumusson, Vincent Thebaud, Walnut, Wonton

Joue de Boeuf Grillée au Marchand de Vin – beef cheek braised in red wine

Le Paradis Brasserie Bistro

The Annex 166 Bedford Road Toronto Ontario M5R 1J8 +1-416-921-0995

$$$ French, Bistro Cuisine French; Neighbourhood Yorkville;
Payment Options Cash, Interac, Visa, Mastercard, Amex
Speciality bistro cuisine; Phone Reservations; Dress Code whatever. Since 1986

Hours:
Sunday 10:30 am – 2:30 pm, 5:30 pm – 10:00 pm
Monday 5:30 pm to 10:00 pm Tuesday 5:30 pm to midnight
Wed to Thu closed Friday 5:30 pm to 11:00 pm
Saturday 10:30 am to 2:30 pm, 5:30 pm to 11:00 pm

Le Paradis is a bustling bistro that has served generations of residents from Summerhill, the Annex, Forest Hill and Rosedale with an ever changing menu, which is posted daily on our website. Typical selection may include a spicy Caribbean “Blaff” of mixed fish, rabbit braised with onions, garlic and peppers, sweetbreads sautéed with Madeira, Alsatian “Choucroute”, roast chicken with tarragon, veal kidneys in a port wine sauce, and a selection of grilled meat or fish. For starters there are soups, salads, charcuterie, mussels (in season). Fruit tarts, sorbets, crème caramel,

Twitter: @LeParadisBistro (Le Paradis Brasserie Bistro)

Le Paradis Brasserie Bistro Reservations

Le Paradis Brasserie Bistro Facebook Page

: Vignobles Brumont 32400 Maumusson, Laguian France

: Crispy wonton of beef – braised in red wine, carrot and horseradish purée

: Crispy wonton of beef – braised in red wine, carrot and horseradish purée

: Potato croquette with bacon, onion and gherkin filling

: House bread stick

: Tartare de Saumon – salmon tartare with herbs

: Tartare de Saumon – salmon tartare with herbs

: Tartare de Saumon – salmon tartare with herbs

: Côte d’Agneau Grillée au Romarin – grilled lamb chop with rosemary

: Côte d’Agneau Grillée au Romarin – grilled lamb chop with rosemary

: Joue de Boeuf Grillée au Marchand de Vin – beef cheek braised in red wine

: Joue de Boeuf Grillée au Marchand de Vin – beef cheek braised in red wine

: Fromage Petit Basque

: Fromage Petit Basque

: Tarte aux Pommes et Noix – apple walnut tart

: Tarte aux Pommes et Noix – apple walnut tart

: M. Alain Brumont and Vincent Thebaud, Export Director Vignobles Brumont

: M. Alain Brumont Vignobles Brumont

: M. Alain Brumont Vignobles Brumont

: M. Alain Brumont Vignobles Brumont

: M. Vincent Thebaud

: M. Vincent Thebaud

: Le Paradis Brasserie Bistro owner David Currie

: Le Paradis Brasserie Bistro owner David Currie

: Dinner for two $152.89 (Gratuity $27.11)

Splendido Wine Bar – Toronto – 2015 04 04

04 Saturday Apr 2015

Posted by TFG in The Latest

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12 year old, anaheim, Apple, apple fluid gel, apple vanilla, applewood smoke, Avocado Chutney, B.C. uni, black garlic, black plate, bread, brioche, brioche purée, Buckwheat, Burnt, Cake, canadian wasabi, Caramelized, caramelized apple, Carbonara, carrot, carrot air, carrot purée, Caviar, Cheese, chowanmushi, Citrus, Condiment, Consommé, coriander seeds, coriander stems, Crackling, Crème, creme fraiche, Croquette, cultured cream, curry, dashi sheet gel, Demerara rum, Dijon, Egg, El Dorado, Endive, fermented cippolinis, Foie Gras, Foie Gras terrine, Fraîche, Garlic, garlic oil, Gewurztraminer, ginger, ginger fluid gel, goat's yogurt, graham, graham tart, granola, greens, grilled, Grilled.aged.Rougie.duck breast.coffee roasted date, Ham, Ham and cheese, Hamachi Belly, Hamachi Sashimi, hamhock, hamhock consommé, hay ice cream, Ice Cream, jalapeña, Jensen Farm, Jim Giggie, kernels, kumquat, lemon verbena, Liquid, Lobster, lobster brioche, lovage, malt chocolate, Maple Cured, miso tart, Mustard, nori dust, nori purée, Northern Divine, oats, Ontario Popping Corn Co., pancetta, Parm, PEI mussel, Pepper, Petit Fours, Pickled, pickled cucumber, pickled ginger, Pistachio, poached, poached oyster, popping corn, Pork, Pork Crackling, Potato, Potato Chip, potato foam, Preserved Lemon, Pumpernickel, pumpkin oil, Purée, Quail, Quail Egg, Radish, rainbow trout, Raw, Razor Clam, red vein sorrel, rhubarb, roasted carrot, Rosemary, Salmon Bellynori condiment, salmon loin, scallion, schewuan, sea bream, sea buckthorn, Seared, seared turnip cake, sesame emulsion, Shamu blue, sliver tamari, Smoked, smoked butter, Smoked Oyster, Smoked Trout, soil, sour cream and onion, spicy roll, spruce needles, Squid ink, sunflower seeds, Tamari, tamari fluid gel, Tarragon, Tart, Terrine, Tortelonni, Trimbach, trout roe, Turnip, uni, Uni Toast, Vanilla, vanilla split walnut.jus, Vendages Tardives

Razor Clam – raw, burnt miso tart, preserved lemon

Splendido Restaurant

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Victor Barry – Chef de Cuisine and Proprietor Dru-Vaughan-Evans – Chef Jef Lapointe – Sous Chef Mark Redman – Pastry Chef International, European $$$$ Hours: Tuesday to Saturday for dinner Sunday for Brunch Twitter: @Splendido_TO Twitter: Chef Victor Barry @ChefVBarry Splendido Restaurant Reservations via OpenTable

: Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)

: Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Shamu blue popping corn kernels from the Ontario Popping Corn Co. and ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart

: The menu

: The menu

: Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche

: Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche

: Sea bream – pickled kumquat purée

: Sea bream – pickled kumquat purée

: Utensils

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Hamachi Belly – ginger scallion condiment

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment

: Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

: Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

: Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

: Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

: Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

: Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Smoked trout chowanmushi – maple cured trout roe

: Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

: Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

: Razor Clam – raw, burnt miso tart, preserved lemon

: Razor Clam – raw, burnt miso tart, preserved lemon

: PEI mussel tart , curry

: PEI mussel tart , curry

: Lobster and citrus – radish, red vein sorrel

: Lobster and citrus – radish, red vein sorrel

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

: Parm and greens – pumpernickle soil, black garlic

: Parm and greens – pumpernickle soil, black garlic

: Grilled Jensen Farm Endive – crème fraîche, spruce needles

: Grilled Jensen Farm Endive – crème fraîche, spruce needles

: Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

: Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

: Foie Gras terrine – rhubarb, pistachio, brioche

: Foie Gras terrine – rhubarb, pistachio, brioche

: Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

: Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

: Pork Crackling – mustard Ice cream, apple fluid gel

: Pork Crackling – mustard Ice cream, apple fluid gel

: Potato Rosemary Bread – grilled, sour cream and onion

: Liquid Carbonara Tortelonni – pancetta

: Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

: Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

: Hay Cornet

: Hay Cornet

: Rhubarb – lovage, schewuan pepper, goat’s yogurt

: Rhubarb – lovage, schewuan pepper, goat’s yogurt

: El Dorado 12 year old Demerara rum (as much as you want)

: El Dorado 12 year old Demerara rum (as much as you want)

: Sea buckthorn – malt chocolate, tarragon, buckwheat

: Sea buckthorn – malt chocolate, tarragon, buckwheat

: Petit Fours

: Petit Fours

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: The Tasting Menu from the Website

: The Tasting Menu from the Website

: The Card

: The Card

: Olivia Thomas dinner

: Olivia Thomas dinner

: Dinner for two $582.37(Gratuity $75.00)

Kaji Sushi – Toronto – 2015 02 28

28 Saturday Feb 2015

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Tags

aji nigiri, anago, Anago sauce, appetizer, Assorted, Bean, Beans, Bones, bream, burdock, burdock root, Cake, carrot, Charred, charred scallop, Chicken, chicken teriyaki, chopped toro, compote, crab, Cream, Cucumber, cucumber wrapped, Daikon, daikon leaves, daikon radish cake, dashi, Deep Fried, dessert, Dipping Sauce, dressing, Egg, European, fish, Fresh, fresh yuzu, Fried, Fruit, Garlic, Garlic Dressing, ginger, ginger sesame dressing, Grated, Greek, Greek octopus, Green, green peppercorn, green tea macaron, Hamachi, horse mackerel, house made, ice, Ice Cream, ikura, Japan, Japanese, Japanese horse mackerel, Japanese sea bream, jelly, konbu, Leaves, Lobster, Lotus Root, macaron, Mackerel, marinated, Mushroom, nori, ocean trout, Octopus, Onion, Oyster, Paste, Pear, pear compote, PEI, PEI oyster, Pepper, Peppercorn, peppers, Pickled, Potato, potato starch, Radish, Rapini, Red, Red Bean, red bean paste, roe, root, Salmon, Salmon Roe, Sashimi, sauce, Sautéed, Sayori, Scallop, Sea, Sea Bass, sea bream, Sea Eel, sea urchin, Seaweed, sesame, sesame sauce, shiitake, shiitake mushroom, Shishito, shiso, Shrimp, Snow, snow crab, Sorbet, soy, soy beans, soy sauce, Spanish, Spanish Mackerel, starch, stuffed, Sukiyaki, Sushi, sweet, sweet dashi, sweet pepper, Tea, Tempura, teriyaki, torched toro, Toro, Tuna Belly, uni, urchin, Vanilla, vanilla ice cream, Vinegar, vinegared, Wagyu, Wrapped, Yam, yam potato, Yellowtail, Yuzu, yuzu dressing, yuzu jelly, yuzu macaron, yuzu sorbet

Sushi – ocean trout, salmon roe

Kaji Sushi

860 The Queensway Toronto Ontario M8Z 1N6 Toronto West

+1-416-252-2166
Sushi, Japanese $$$$ Romantic, Takes Reservations

Hours
Monday and Tuesday CLOSED
Wednesday to Sunday 6:00 pm to 9:00 pm

Executive chef/Owner Mitsuhiro Kaji
Sous Chef Ian Robinson

PART I DINNER

: Kaji Sushi – décor

: Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves

: Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves

: Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves

: Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

: Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

: Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

: Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

: Assorted appetizer – PEI oyster with yuzu jelly, and fresh yuzu grated on top and vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with ikura (salmon roe)

: Assorted appetizer – PEI oyster with yuzu jelly, and fresh yuzu grated on top and vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with ikura (salmon roe)