Linzer Delikatess Potato, Salmon Roe, Bonito, Corn
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, and Kevin Jeung)
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
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Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)
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Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)
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The bar at Alo Restaurant
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The bar at Alo Restaurant
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The bar at Alo Restaurant
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Cocktails at The bar at Alo Restaurant
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Cocktails at The bar at Alo Restaurant
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Puffed grain granola for The Bar at Alo
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Puffed grain granola for The Bar at Alo
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Cerignola olives, lamb shoulder, eggplant $8
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Cerignola olives, lamb shoulder, eggplant $8
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Pork belly, black pepper, sherry vinegar $8
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Pork belly, black pepper, sherry vinegar $8
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Crudité vegetables, buttermilk $8
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Crudité vegetables, buttermilk $8
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Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol
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Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol
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Pomme soufflé, black pepper and sherry aoli
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Pomme soufflé, black pepper and sherry aoli
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Pomme soufflé, sour cream
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Pomme soufflé, sour cream
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Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust
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Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust
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Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel
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Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel
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Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions
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Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions
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House cultured butter bar
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House cultured butter bar
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House cultured butter bar
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House Bread – pain au beurre, cultured butter bar
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B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots
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B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots
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Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar
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Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar
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Cured egg yolk, maitaki mushrooms, hollandaise
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Cured egg yolk, maitaki mushrooms, hollandaise
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Linzer Delikatess Potato, Salmon Roe, Bonito, Corn
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Linzer Delikatess Potato, Salmon Roe, Bonito, Corn
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Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles
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Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles
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Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles
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Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles
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Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut
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Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut
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Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt
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Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt
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Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam
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Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam
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Whipped milk chocolate ganache – stout cake, malted meringue, milk jam
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Whipped milk chocolate ganache – stout cake, malted meringue, milk jam
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White chocolate cremeux – cucumber granite, carmelized white chocolate crumble
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White chocolate cremeux – cucumber granite, carmelized white chocolate crumble
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Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder
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Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder
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Pâté choux with caramel and vanilla chantilly cream $3 per piece
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Pâté choux with caramel and vanilla chantilly cream $3 per piece
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Kitchen staff concentration
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Executive chef/owner Patrick Kriss
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Sous chef Nick Bentley
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Sous chef Nick Bentley
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Sous chef Matthew Betsch
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Executive chef/owner Patrick Kriss and sous chef Matthew Betsch
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Executive chef/owner Patrick Kriss
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Executive chef/owner Patrick Kriss
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The Menu 2015 08 01
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The Bar at Alo Menu 2015 08 01
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Alo Restaurant Cocktail list 2015 08 01
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The Wine List 2015 07 16
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The Wine List 2015 07 16
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The Wine List 2015 07 16
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The Business Card
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Drinks, bar food, and dinner for two with wine $305.10 (Gratuity $52.00)
Foodie Images 