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)

Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

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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)

Bombay Street Food – Toronto – 2015 07 30

30 Thursday Jul 2015

Posted by TFG in The Latest

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Tags

almond, basil seeds, Bhel, Bhel Puri, brurmese, Burmese, Cabbage, Chicken, Chicken Frankie Roll, chickpea, chutney, chutneys, Coriander, crispy, Crispy puris, daal, dipped, Dry, dry spices, Egg, Falooda, falooda noodles, flaky, flour, Frankie, Fried, garam, Garlic, homemade, homemade chutney, Ice Cream, kathi, kathi rolls, Kulfi, Mango, masala, Milk, moong, moong daal, Noodles, Onion, Onions, Pistachio, Potatoes, Puffed, Puffed Rice, puri, puris, Raw, rice, roll, rolls, Rose, rose syrup, rotis, Salad, sauce, Savoury, Seasoned, sev, smooth, smooth yogurt, soft, Spices, Spicy, spicy chicken, stuffed, syrup, tamarind, tomato, turmeric, yogurt

Chicken Frankie Roll – kathi rolls are flaky soft rotis dipped and fried in egg, spicy chicken, onions, cabbage, special tomato/onion sauce, seasoned with turmeric, coriander, garam masala, chutney, Burmese salad (cabbage, noodles, garlic, chickpea flour, tamarind, coriander, onions)

Bombay Street Food

(stall at East York Civic Centre) 850 Coxwell Avenue Toronto Ontario M4C 5R1 +1-416-821-7862

Seema Omar and Amreen Omar
bombaystreetfoodto@gmail.com
Seema Omar +1-416-821-7862
Amreen Omar +1-416-844-3247

Twitter: Bombay Street Food @bombaystfoodto

Information e-mail: info at bombaystreetfoodto@gmail.com

Bombay Street Food Facebook Page

: Bhel Puri – savoury combination of puris, puffed rice, sev, onions, potatoes, raw mango and chutneys

: Bhel Puri – savoury combination of puris, puffed rice, sev, onions, potatoes, raw mango and chutneys

: Crispy puris – stuffed with potatoes, moong daal, smooth yogurt homemade chutneys sev dry spices

: Crispy puris – stuffed with potatoes, moong daal, smooth yogurt homemade chutneys sev dry spices

: Crispy puris – (mild) stuffed with potatoes, moong daal, smooth yogurt homemade chutneys sev dry spices

: Crispy puris – (mild) stuffed with potatoes, moong daal, smooth yogurt homemade chutneys sev dry spices

: Chicken Frankie Roll – kathi rolls are flaky soft rotis dipped and fried in egg, spicy chicken, onions, cabbage, special tomato/onion sauce, seasoned with turmeric, coriander, garam masala, chutney, Burmese salad (cabbage, noodles, garlic, chickpea flour, tamarind, coriander, onions)

: Chicken Frankie Roll – kathi rolls are flaky soft rotis dipped and fried in egg, spicy chicken, onions, cabbage, special tomato/onion sauce, seasoned with turmeric, coriander, garam masala, chutney, Burmese salad (cabbage, noodles, garlic, chickpea flour, tamarind, coriander, onions)

: Falooda with Kulfi – rose syrup, milk, falooda noodles, basil seeds, pistachio/almond ice cream

: Amreen Omar

: Seema Omar

: Seema Omar

: Amreen Omar

: The Depanneur owner

: Sous chef

: The Pop-up Menu

: The Pop-up Menu

: The Pop-up

: Pop-up Dinner for two $50.20 (Gratuity $5.00)

The Depanneurt

The Depanneur 1033 College Street M6H 1A8 +1-416-828-1990

Monday Workshops at 6:30 pm
Tuesday to Friday Drop-In Dinners – 6 pm ’til we sell out (or around 8:30 pm)
Saturday & Sunday Brunch -10 am to 2 pm
Saturday & Sunday Rusholme Park Supper Club – Doors open at 7:30 pm

Twitter: The Depanneur @TheDepanneur

Information e-mail: info@thedepanneur.ca

Splendido – Toronto – 2015 07 20 – Summerlicious

20 Monday Jul 2015

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Atlantic Salmon, avocado, Basil, Bloody Caesar, Blueberry, Caesar dressed, Cream, Crumble, Daikon, Enoki, Foie Gras, Frites, green beans, Gustave Lorentz.Réserve.Gewürztraminer.Vin d’Alsace, Hangar Steak, house grown, Lemon Curd, Malt, mayo, Mexican, Milk Bun, Mushroom, mushrooms, Onion, Onions, Parfait, Peanuts, pickled jalapeno, Pistachio, Pork, Pork Belly, Poutine, rice cakes, Romesco, Salmon, salmon belly, Sashimi, Scallop, sesame, shortcake, Spring, Steak, Strawberries, strawberry, Summerlicious, Taco, tomatoes, tortilla, Vinegar

Foie Gras Parfait – strawberry, peanuts, milk bun

Splendido Restaurant

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

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable
Splendido Restaurant Facebook Page
Splendido Restaurant Instagram Page

: Gustave Lorentz Réserve Gewürztraminer 2013 Vin d’Alsace 750 ml 13%/vol

: Gustave Lorentz Réserve Gewürztraminer 2013 Vin d’Alsace 750 ml 13%/vol

: Bloody Caesar, spicy, very little ice $12

: Foie Gras Parfait – strawberry, peanuts, milk bun

: Foie Gras Parfait – strawberry, peanuts, milk bun

: Atlantic Salmon Sashimi – avocado, sesame, rice cakes

: Atlantic Salmon Sashimi – avocado, sesame, rice cakes

: Mid-Course ($16) Pork belly and scallop taco pickled jalapeno, tortilla, avocado

: Mid-Course ($16) Pork belly and scallop taco pickled jalapeno, tortilla, avocado

: Hangar Steak – romesco, house grown tomatoes, basil

: Hangar Steak – romesco, house grown tomatoes, basil

: Salmon Belly – daikon, enoki mushrooms, spring onions

: Salmon Belly – daikon, enoki mushrooms, spring onions

: Sides for the table – Caesar dressed green beans $6

: Sides for the table – Mexican pork poutine $13

: Sides for the table – frites malt vinegar mayo $6

: Sides for the table – frites malt vinegar mayo $6

: Strawberries & Cream – shortcake

: Strawberries & Cream – shortcake

: Blueberry & Lemon Curd – pistachio crumble

: Blueberry & Lemon Curd – pistachio crumble

: Splendido décor

: Splendido décor

: 2015 07 20 The Summerlicious Menu

: 2015 07 20 The Summerlicious Menu

: Business Card

: Summerlicious dinner for two $188.46 (gratuity $26.00) [Some side dishes and extras were complimentary]

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