Nota Bene – Toronto – 2016 04 04 – Lunch

04 Monday Apr 2016

Tags

amarena, Artisanal, Artisanal Cheese, Balsamic, Banana, Bistro, bread, Caesar, Cake, Charcuterie, Cheese Board, Cherry, Chicken, chilies, Chocolate, chocolatecaramel, Coriander, croutons, Cured, Goji Berries, Goose Island, Hidden Bench, Honkers Ale, Hot N' Sour, housemade, Ice Cream, Meats, miche, Olive Oil, Parmigiano, pecans, Pickled, red onions, Riesling, Salad, Salted, Smoked, Soup, spelt, Steak, Terrine, Thuet, Truffles, Vinegar, Yucatan

Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef – David Lee
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page

: Goose Island Honkers Ale (500 ml) $8

: 2014 Hidden Bench Riesling ‘Bistro’ $19

: The new décor

: Thuet’s artisanal spelt bread (upon request), olive oil, balsamic vinegar

: Thuet’s artisanal spelt bread (upon request), olive oil, balsamic vinegar

: Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

: Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (a steak knife would have been nice)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (a steak knife would have been nice)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (drowned in Caesar sauce)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (more rare than medium as ordered)

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Chocolate & amarena cherry cake, banana ice cream, salted pecans

: Chocolate & amarena cherry cake, banana ice cream, salted pecans

: Housemade chocolate caramel truffles

: Housemade chocolate caramel truffles

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: After (Dessert) Menu 2016 04 04

: After (Dessert) Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Postcards 2016 04 04

: Postcards 2016 04 04

: Lunch for two $103.96 (gratuity $18.00) (dessert and truffles were complimentary)

Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

Posted by TFG in The Latest

≈ Leave a comment

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)

Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

Posted by TFG in The Latest

≈ Leave a comment

Tags

Apple, apple cider, apple purée, B.C., Balsamic, Beef, binchōtan oil, bonnet, braised, braised kale, bread.Sicilian, Brownie, Bruce Peninsula, Brussels, brussels sprouts, Butterscotch, capers, Caramel, Charcuterie, chicken-fried, Chocolate, chop, Citrus, Cod, Coriander, Crumble, double, Espresso, Foie Gras, Fried, Fritters, Gelato, granola, grilled, housemade, lentils du Puys, Mary, Mayonnaise, milk mayo, mint, mushrooms, Mustard, mustard sauce;cod fritters, Olive Oil, olives, Parmigiano, pecan praline, Pistachio, Pommes Frites, Pork, Pulled, Quebec, red dandelion, Rib, rigatoni pasta, Rosemary, Salad, sambal, sauce, Scotch, scotch bonnet, Shaved, Short Rib, Smoked, Soya, spelt, Sprouts, Spy, Sturgeon, Tartare, tartare sauce;cod tongues, tempura bits;, Terrine, Thuet, tongues, Truffles, venison, Vinegar, Virgin Bloody, wakame, Whiskey, White Fish

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef – David Lee
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor
Manager – Alanna Stuart
Manager – Jeffrey Somerville
Manager – Nick Baldassarre
Director of Special Events – Mel Payne

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page

: Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

: Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

: Charcuterie, tartare sauce; cod tongues, mustard sauce; and cod fritters, Scotch bonnet mayonnaise sauce

: Cod fritters, scotch bonnet mayonnaise sauce

: Cod tongues, mustard sauce

: Charcuterie, tartare sauce

: Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

: Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

: Smoked B.C. sturgeon, red dandelion, capers

: Smoked B.C. sturgeon, red dandelion, capers

: Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

: Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

: Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

: Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

: Pommes frites, milk mayo; brussels sprouts, sambal, mint, tempura bits; chicken-fried mushrooms $4.50 each

: Chicken-fried mushrooms $4.50

: Brussels sprouts, sambal, mint, tempura bits $4.50

: Pommes frites, milk mayo $4.50

: Rosemary-grilled pork rib chop, braised kale, lentils du Puys

: Rosemary-grilled pork rib chop, braised kale, lentils du Puys

: Double chocolate brownie, pecan praline, espresso carame

: Double chocolate brownie, pecan praline, espresso carame

: Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

: Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

: Housemade chocolate truffles

: Virgin Bloody Mary $5.00

: Winterlicious Dinner Menu 2016 01 30

: Winterlicious Lunch Menu 2016 01 30

: Artisanal Cheese 2016 01 30

: Dessert Menus 2016 01 30

: 4 to 7 Bar Snack Menu 2016 01 30

: Drink Menu 2016 01 30

: Valentine’s Day 2016 Menu 2016 02 13 & 14

: Dinner for two $128.26 (Gratuity $20.00) (Some of the dishes were complimentary)

Pizzeria Libretto Danforth – Toronto – 2015 12 28

28 Monday Dec 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

aged, almond, arugula, Balsamic, balsamic vinegar, Basil, breads, bufala, Buttermilk, Calamari, Caramelized, chili, chili oil, cinnamon, Cremini, Espresso, espresso-cinnamon, Fried, gamay, Garlic, Gelato, gorgonzola, Herb, herb oil, House, House breads, house made, Libretto, Lunch Prix Fixe, mozzarella, mozzarella di bufala, Mushroom, Oil, Olive, Olive Oil, Onion, Pears, Pecorino, Pepper, piave, Red, red pepper, Roasted, roasted garlic, romesco sauce, Rosemary, Salad, Sausage, thyme, vinaigrette, Vinegar, Walnuts

House-made Sausage – caramelized onion, basil, mozzarella, chili oil $16.00

Pizzeria Libretto – Danforth

Greektown/The Danforth 550 Danforth Avenue Toronto Ontario M4K 1P7 +1-416-466-0400

$$ Italian, Pizza
Hours
Monday to Saturday 11:30 am to 11 pm & Sunday 4 pm to 11 pm

Twitter: Pizzeria Libretto @PizzaLibretto
Twitter: Chef Rocco Agostino @ChefRoccoTO

Pizzeria Libretto – Danforth Reservations via Opentable.com

: House breads, olive oil, balsamic vinegar, chili oil

: House breads, olive oil, balsamic vinegar, chili oil

: Arugula Salad – pears, roasted walnuts, aged piave, gamay vinaigrette (part of Lunch Prix Fixe) or $9.00

: Arugula Salad – pears, roasted walnuts, aged piave, gamay vinaigrette (part of Lunch Prix Fixe) or $9.00

: Buttermilk Fried Calamari – red pepper almond romesco sauce, Libretto herb oil $12.00

: Buttermilk Fried Calamari – red pepper almond romesco sauce, Libretto herb oil $12.00

: Cremini Mushroom – mozzarella di bufala. gorgonzola, roasted garlic, thyme, rosemary, pecorino (part of Lunch Prix Fixe + $5.00) or $17.00

: Cremini Mushroom – mozzarella di bufala. gorgonzola, roasted garlic, thyme, rosemary, pecorino (part of Lunch Prix Fixe + $5.00) or $17.00

: House-made Sausage – caramelized onion, basil, mozzarella, chili oil $16.00

: House-made Sausage – caramelized onion, basil, mozzarella, chili oil $16.00

: Gelato – one scoop – espresso-cinnamon gelato (part of Lunch Prix Fixe)

: Gelato – one scoop – espresso-cinnamon gelato (part of Lunch Prix Fixe)

: The Menu 2015 12 28

: The Menu 2015 12 28

: The Menu 2015 12 28

: The Menu 2015 12 28

: Lunch for two 65.76 (Gratuity $8.00)

Nota Bene – Toronto – 2015 11 28 – Dinner

28 Saturday Nov 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

Anson Mills, Ball, Balsamic, balsamic vinegar, beurre, Black Truffle, Bloody Caesar, Boileau, boileau venison, bread, brussels sprouts, Butter, caper, Chicken, chicken broth, chili, Cod, Cream, dashi, dick, Fogo Island, Grits, Hazelnuts, house made, housemade, ice, Ice Cream, jackfruit, japchae, japchae noodles, Kabocha, matzo, matzo ball, Mushroom, mushrooms, noisette, Noodles, Oil, Olive, Olive Oil, Parmigiano, Pecan, pecan praline, Perigord, plancha, Praline, Pudding, Quebec, rojo, Shaved, Soup, spotted, Spotted Dick, Squash, Sticky, Sticky Toffee, toffee, Truffles, venison, Vinegar, White, wild, wild mushroom

matzo ball soup – chicken broth, parmigiano, shaved Perigord truffles $13

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor
General Manager Laurie Hillesheim

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.
Nota Bene is also offering free corkage for reservations made Monday through Saturday after 9 pm or later.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page
..