Elegance Chinese Cuisine – Markham – 2016 04 09 – Dim Sum

09 Saturday Apr 2016

Tags

BBQ, Black Bean, Bun, Casserole, Chinese Sausage, Crystal, curry, Curry Sauce, Deep Fried, Dumpling, egg white, Fish Roe, Har Gau, Meat, Pepper, Pork, Pork Bun, Pork Dumpling, Prawn Dumpling, Preserved, pumpkin, rice, Rice Roll, salt, sauce, Sausage, savoury triangle, Scallop, Shrimp, Shrimp Dumpling, Shrimp Sauce, Siu Mai, spare rib, Spring Roll, Squid, Steamed, Steamed squid, Sticky Rice, Taro Cake, Vegetable, Yam

#46 Meat and vegetable rice roll $3.00

Elegance Chinese Cuisine & Banquet

7130 Warden Avenue Building 20 Suite 106-110 Markham Ontario L3R 0M7 +1-905-948-1881

Chinese, Dim Sum

: #17 Deluxe Steamed BBQ pork bun S $3.00

: #17 Deluxe Steamed BBQ pork bun S $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

: #12 Steamed spare rib in assorted black bean sauce S $3.00

: #12 Steamed spare rib in assorted black bean sauce S $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #28 Deep fried pumpkin and yam with pepper salt

: #33 Deep fried shrimp dumpling M $3.00

: #14 Sticky rice dumpling $3.00

: #14 Sticky rice dumpling $3.00

: #51 Preserved meat and sausage on rice in casserole M $3.00

: #51 Preserved meat and sausage on rice in casserole M $3.00

: #46 Meat and vegetable rice roll $3.00

: #46 Meat and vegetable rice roll $3.00

: #16 Steamed Taro Cake with Chinese Sausage & Shrimp Sauce M 3.00

: #16 Steamed Taro Cake with Chinese Sausage & Shrimp Sauce M 3.00

: #6 Steamed squid with curry sauce M $3.00

: #6 Steamed squid with curry sauce M $3.00

: #30 Deep fried spring roll with shrimp M $3.00

: #30 Deep fried spring roll with shrimp M $3.00

: #31 Deep fried savoury triangle S $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

(14 dishes at $3.00 each + seating for 5 $6.00 (tea charge))
Before 11:00 am all small, medium and large dishes are $3.00 each,
After 11:00 am small $3.00; medium $4.20; large $5.20; extra-large $6.80; special $7.80

King Dragon Cuisine – Markham – 2015 08 31

31 Monday Aug 2015

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baked, Bun, Butter, Cake, Chocolate, chocolate sauce, curry, Curry Sauce, custard, cuttlefish, Dim Sum, Dumpling, Dun Tart, Egg, egg tart, Fried, Fruit, Har Gow, leaf, Lotus, Lotus Leaf, Mayonnaise, Meat, Pan Fried, Peanut, peanut butter, Pork, Pork Dumpling, Prawn Dumpling, Preserved, Preserved Meat, rice, Rice Roll, roll, sauce, Shrimp, Steamed, Sticky Rice, Sui Mai, Sweet Cruller, Tart, traditional sticky, Turnip, Turnip Cake, veggie

8 Cuttlefish with curry sauce $2.90

King Dragon Cuisine

Markham West 505 Highway 7 East Unit 238 Building B second floor Markham Ontario L3T 7T1 +1-905-771-0808

Cuisine: dim sum, Cantonese, Chinese, Asian

HOURS Sunday to Saturday 9 a.m. to 11 p.m.

No Home Delivery No Takeout Dine-In Alcohol Wifi Breakfast (Dim Sum)

Dinner $55 for two people (approx.)
Dim Sum $30 for two people (approx.)
Cash and Debit/Credit Cards accepted

King Dragon Cuisine Facebook Page

: 34 Fried shrimp dumpling $2.90

: 34 Fried shrimp dumpling $2.90

: 14 Traditional sticky rice in lotus leaf $2.90

: 14 Traditional sticky rice in lotus leaf $2.90

: 1 Prawn dumpling (Har Gow) $2.90

: 1 Prawn dumpling (Har Gow) $2.90

: 30 Pan fried turnip cake with preserved meat $2.90

: 30 Pan fried turnip cake with preserved meat $2.90

: 45 Shrimp and veggie rice roll $2.90

: 45 Shrimp and veggie rice roll $2.90

: 2 Pork dumpling with shrimp (Sui Mai) $2.90

: 2 Pork dumpling with shrimp (Sui Mai) $2.90

: 51 Steamed rice roll with sweet cruller $2.90

: 51 Steamed rice roll with sweet cruller $2.90

: 8 Cuttlefish with curry sauce $2.90

: 8 Cuttlefish with curry sauce $2.90

: 35 Pan fried pork dumpling $2.90

: 35 Pan fried pork dumpling $2.90

: 66 Custard bun with chocolate $2.90

: 66 Custard bun with chocolate $2.90

: 55 Baked egg tart $2.90

: 55 Baked egg tart $2.90

: Peanut butter and chocolate sauce

: Mayonnaise and fruit

: Dim Sum for three $40.52 (gratuity $6.00)

: The Dim Sum Menu (order form) (what we ordered)

: The Dim Sum Menu (order form)

Yunaghi – Toronto – 2015 08 20

20 Thursday Aug 2015

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acorn, air, ankake, Anko, aonori, appetizer, arugula, Asahi, Beef, Beet, beurre blanc, Biscuit, Black Olive, Boudin Noir, braised octopus, brined, Caramelized, Chawan, chili, Chilled, Chive, chive oil, Chocolate, Cointreau, conger eel, Corn, Crème, Cream, cured chicken, custard, dashi, dashi tea, edamame foam, fava beans, Fruit, Golden, Grana Padano, Hamachi, harissa, Hassun, hisui-ni, homemade tofu, Honey, house made, Iimushi, Jalapeno, Japan, Japanese, Kabocha, Kuronama, leek emulsion, lemon gel, lemon juice, Mackerel, marinated, masago arare, melon, mint leaf, monte, Mousse, Mushi, Mushroom, Nanban, Nougat, Okra, Owan, Pâté, Peche, Pickled, pickled ginger, plum vinegar, Pork, Preserved, pumpkin, Purée, Rapini, rillettes, roulade, sable, Sake, Sake-Sangria, Salmon, Sashimi, sauce, Seeds, sesame sauce, Shaved, shrimp aspic, Smoked, soil, sous vide, spiced kabocha, Squash, Sticky Rice, sumac, Sushi, tsubuan, Vege, vegetables, white wine, winter, Yellow, yuzu-irizake, zucchini

Hassun (Appetizer Combo) – conger eel sushi with jalapeno purée

Yunaghi Gastronomie Japonaise

538 Manning Avenue Toronto Ontario M6G 2V9 +1-416-588-7862

Sushi, Japanese, Asian fusion

Hours
Wednesday to Sunday 5:30 p.m. to 12:00 a.m.
Mondays and Tuesdays Closed

Owners: Yurika Miyata and Yasuko Miyata
Chef: Tetsuya Shimizu
Sous Chef: Koichi Fujioka

Twitter: Yunaghi Gastronomie Japonaise @yunaghi_toronto

Yunaghi Gastronomie Japonaise Reservations via Opentable

Yunaghi Gastronomie Japonaise Facebook Page

Information e-mail: Yunaghi.toronto@gmail.com

: Asahi Kuronama Japan 5% ABV 334 ml. $9.00

: Sake-Sangria – Sake Cointreau Peche lemon juice white wine fresh fruit mint leaf $13.00

: Asahi Kuronama Japan 5% ABV 334 ml. $9.00

: Asahi Kuronama Japan 5% ABV 334 ml. $9.00

: Hamachi “Warm” Sashimi -hamachi, sesame sauce, dashi tea, masago arare, chive

: Hamachi “Warm” Sashimi -hamachi, sesame sauce, dashi tea, masago arare, chive

: Hamachi “Warm” Sashimi -hamachi, sesame sauce, dashi tea, masago arare, chive

: Hamachi “Warm” Sashimi -hamachi, sesame sauce, dashi tea, masago arare, chive

: Hassun (Appetizer Combo) – Clockwise from top left: shrimp aspic, homemade tofu, braised octopus and rapini, mackerel sashimi and cured chicken, conger eel sushi with jalapeno purée

: Hassun (Appetizer Combo) – homemade edamame tofu and horseradish

: Hassun (Appetizer Combo) – mackerel sashimi and cured chicken

: Hassun (Appetizer Combo) – braised octopus and rapini

: Hassun (Appetizer Combo) – conger eel sushi with jalapeno purée

: Hassun (Appetizer Combo) – shrimp aspic

: Owan – chilled smoked dashi-ssoise, beef rillettes and corn pâté, chili sumac

: Owan – chilled smoked dashi-ssoise, beef rillettes and corn pâté, chili sumac

: Owan – chilled smoked dashi-ssoise, beef rillettes and corn pâté, chili sumac

: Owan – chilled smoked dashi-ssoise, beef rillettes and corn pâté, chili sumac

: Vege – winter melon hisui-ni, dashi beurre blanc, pickled golden beet, acorn squash black olive soil, chive oil

: Vege – winter melon hisui-ni, dashi beurre blanc, pickled golden beet, acorn squash black olive soil, chive oil

: Vege – winter melon hisui-ni, dashi beurre blanc, pickled golden beet, acorn squash black olive soil, chive oil

: Origami bird and menu

: Chawan Mushi – aonori ankake, okra, shaved grana padano

: Chawan Mushi – aonori ankake, okra, shaved grana padano

: Nanban – sous-vide salmon, house-made harissa sauce, pickled vegetables

: Nanban – sous-vide salmon, house-made harissa sauce, pickled vegetables

: Nanban – sous-vide salmon, house-made harissa sauce, pickled vegetables

: Nanban – sous-vide salmon, house-made harissa sauce, pickled vegetables

: Pork Roulade -boudin noir, yuzu-irizake monte, preserved lemon gel, marinated yellow zucchini, sake brined fava beans, arugula air

: Pork Roulade -boudin noir, yuzu-irizake monte, preserved lemon gel, marinated yellow zucchini, sake brined fava beans, arugula air

: Iimushi – Japanese sticky rice, plum vinegar pickled ginger, marinated honey mushroom, leek emulsion

: Iimushi – Japanese sticky rice, plum vinegar pickled ginger, marinated honey mushroom, leek emulsion

: Iimushi – Japanese sticky rice, plum vinegar pickled ginger, marinated honey mushroom, leek emulsion

: Iimushi – Japanese sticky rice, plum vinegar pickled ginger, marinated honey mushroom, leek emulsion

: Kabocha Squash Biscuit – custard cream caramelized pumpkin seeds spiced kabocha purée crème de nougat

: Kabocha Squash Biscuit – custard cream caramelized pumpkin seeds spiced kabocha purée crème de nougat

: Anko and Chocolate Mousse – house-made tsubuan, edamame foam, sable

: Anko and Chocolate Mousse – house-made tsubuan, edamame foam, sable

: Anko and Chocolate Mousse – house-made tsubuan, edamame foam, sable

: The Menu 2015 08 20

: The Menu 2015 08 20

: The Menu 2015 08 20

: The Business Card

: The guest comment form

: 8 course dinner for two $205.66 (Gratuity $34.00) Tasting Menu (8 course) $80 Pairing Drinks $40 Sake pairing $50 Tasting Menu (7 course) $68 Pairing Drinks $34 Sake Pairing $42)

Alo Restaurant – Toronto – 2015 08 01

01 Saturday Aug 2015

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163 Spadina, 2014, acidic, almond, almond oil, Amuse, aoli, B.C., Belly, Berries, berry, berry chips, Bitter, bitter almond, Black, black pepper, blanched, Bonito, bread crusted, bream, bulgur, Burnt, burnt onion, Butter, butter bar, Buttermilk, Cake, Caramel, Caramelized, Carolina, Cerignola, Chanterelles, Chantilly, chard mustard greens, Charred, charred grapes, Chicken, chicken fat, chips, Chive, Chocolate, choux, cippo, cippo onions, cockscomb, cocktails, Confit, Corn, crab, Cream, cremeux, Crudité, Crumble, crusted, Cucumber, Cultured, Cultured Butter, cultured cream, Cured, cured cockscomb, currant, currantpâté choux, delikatess, diced, Dry, Dungeness, dungeness crab, dust, Egg, Egg yolk, Eggplant, English, English Pea, fat, fleur de sel, foam, Foie Gras, Fresh, Frisée, Ganache, Garlic, garlic scapes, Gold, Gold Rice, Golden, golden plum, grain, Granite, granola, grape vinaigrette, grapes, Grated, greens, Hamachi, hollandaise, Honey, honey cream, Hot, hot mustard, House, House bread, Jam, Japanese, Juice, King, King Oyster, kohlrabi, Kombu, kosho, Lailey, lamb, lamb shoulder, Lemon, lightly steamed, lime, linzer, Maitake, maitaki mushrooms, malted, malted meringue, Matthew Betsch, meringue, Milk, Milk Chocolate, milk jam, mushrooms, Mustard, mustard seeds, nasturtium, Niagara Peninsula, Nick Bentley, nori, Oil, olives, Onion, Onion Rings, Onions, Ontario, Oyster, pain au beurre, Patrick Kriss, Pâté, Pea, pea dust, Pea shoots, pearl, pearl onion, Pemaquid, Pepper, Pickled, Plum, plum purée, Pomme, pomme soufflé, Pork, Pork Belly, Potato, potato rounds, powder, Pre dessert, Preserved, preserved ramp, Puffed, puffed bulgur, Purée, Quebec, Rack, rack of pork, Radish, ramp, Raspberry, Red, red ribbon, ribbon, rice, Rings, Roasted, roe, rounds, Salad, Salmon, samphire, sauce, Sauvignon Blanc, scapes, Sea, Sea Beans, sea bream, sea spinach, Seeds, segments, shallot, sherry, sherry vinegar, shoots, shoulder, Sorbet, Sorrel, Soufflé, sour cream, Spinach, sprayed, stew, stout, stout cake, The bar at Alo, thyme, toasted, toasted walnut, Trotter, Vanilla, Veal, veal trotter, veg, vegetables, vinaigrette, Vinegar, Virgin, virgin butter, VQA, Walnut, watercress, whipped, White, white wine, wine, yolk, Yorkshire, Yukon Gold, Yuzu, zest

Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

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, 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

: Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)

: Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)

: The bar at Alo Restaurant

: The bar at Alo Restaurant

: The bar at Alo Restaurant

: Cocktails at The bar at Alo Restaurant

: Cocktails at The bar at Alo Restaurant

: Puffed grain granola for The Bar at Alo

: Puffed grain granola for The Bar at Alo

: Cerignola olives, lamb shoulder, eggplant $8

: Cerignola olives, lamb shoulder, eggplant $8

: Pork belly, black pepper, sherry vinegar $8

: Pork belly, black pepper, sherry vinegar $8

: Crudité vegetables, buttermilk $8

: Crudité vegetables, buttermilk $8

: Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol

: Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, sour cream

: Pomme soufflé, sour cream

: Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust

: Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust

: Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: 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

: 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

: House cultured butter bar

: House cultured butter bar

: House cultured butter bar

: House Bread – pain au beurre, cultured butter bar

: B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

: B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

: 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

: 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

: Cured egg yolk, maitaki mushrooms, hollandaise

: Cured egg yolk, maitaki mushrooms, hollandaise

: Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

: Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: 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

: 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

: 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

: 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

: Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam

: Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam

: Whipped milk chocolate ganache – stout cake, malted meringue, milk jam

: Whipped milk chocolate ganache – stout cake, malted meringue, milk jam

: White chocolate cremeux – cucumber granite, carmelized white chocolate crumble

: White chocolate cremeux – cucumber granite, carmelized white chocolate crumble

: Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder

: Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder

: Pâté choux with caramel and vanilla chantilly cream $3 per piece

: Pâté choux with caramel and vanilla chantilly cream $3 per piece

: Kitchen staff concentration

: Executive chef/owner Patrick Kriss

: Sous chef Nick Bentley

: Sous chef Nick Bentley

: Sous chef Matthew Betsch

: Executive chef/owner Patrick Kriss and sous chef Matthew Betsch

: Executive chef/owner Patrick Kriss

: Executive chef/owner Patrick Kriss

: The Menu 2015 08 01

: The Bar at Alo Menu 2015 08 01

: Alo Restaurant Cocktail list 2015 08 01

: The Wine List 2015 07 16

: The Wine List 2015 07 16

: The Wine List 2015 07 16

: The Business Card

: Drinks, bar food, and dinner for two with wine $305.10 (Gratuity $52.00)

Alo Restaurant – Toronto – 2015 07 16

16 Thursday Jul 2015

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acidic, almond, amaranth, Amuse, Anchovy, aoli, asparagus, B.C., baby fennel, baby turnip, Bar, bavarois, black pepper, black rice, blanched, Bonito, bread, broth of veal trotter, burnt onion, Butter, butter.Quebec, Buttermilk, Caramel, caramel chip, carmelized, chard, chicken fat, chip, Chive, cippo, coconib, Confit, crab fat, crab head, cremeux, crispy, Crumble, crusted, Cucumber, Cultured, Cultured Butter, cured cockscomb, dacquoise, dark chocolate, diced, Dorset, double shucked peas, dungeness crab, English pea shoots, fennel fronds, fermented chili, fleur de sel, Fluke, Foie Gras, french butter, fresh strawberries, Frisée, Garlic, garlic scapes, Gastrique, gem lettuce, Glaze, Granite, grated radish, green asparagus, Hamachi, hibiscus gel, Honey Mushroom, Horseradish, hot mustard, House Butter, Juice, Kelp, kohlrabi, Kombu, kosho, Kusshi, lamb shoulder, Leaves, Lemon, lemon purée, lime segments, Maitake, mustard greenscharred grapes, nasturtium, nougatine, Oil, Olive Oil, Onion Rings, Onions, Oyster, pain au beurre, pearl onion, Pickled, pickled honey mushroom, pickled horseradish, pickled mustard seeds, pickled ramps, Pomme, Potato, powder, Pre dessert, Preserved, Preserved Lemon, Purée, purple mustard, rack of pork, ramp, ramp liquid, Raw, raw vegetables, red ribbon, Rings, Roasted, rooster, rounds, sable celery, sauce, Sea Beans, sesame, sesame espuma, shaved asparagus, Shavings, Sheep's Milk, sherry, sherry aoli, sherry gastrique, sherry vinegar, snap peas, Sorbet, Sorrel, Soufflé, sour cherry, sprayed, Steamed, stew of shallot, strawberry, toasted, toasted amaranth, toasted nori, toasted walnut, treviso, veal tendon, veg grape vinaigrette, Virgin, Walnut, watercress, watercress salad, White, White Asparagus, White Chocolate, white wine, yogurt, Yorkshire, Yukon Gold, Yuzu, zest

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

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, and Kevin Jeung)
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

: Domaine Zinck Pinot Gris 2014 Alsace France $62

: Domaine Zinck Pinot Gris 2014 Alsace France $62

: Table setting

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, black pepper and sherry aoli

: Amuse – green asparagus purée buttermilk sorbet raw diced green asparagus almond oil shaved asparagus

: Amuse – green asparagus purée buttermilk sorbet raw diced green asparagus almond oil shaved asparagus

: Kusshi oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled horseradish cippo onions

: Kusshi oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled horseradish cippo onions

: Fluke – kelp, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Fluke – kelp, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: House butter

: House butter

: Bread – pain au beurre, cultured butter bar

: Bread – pain au beurre, cultured butter bar

: Quebec foie gras – cured cockscomb veal tendon broth of veal trotter, rooster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar pass

: Quebec foie gras – cured cockscomb veal tendon broth of veal trotter, rooster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar pass

: B. C. Dungeness Crab – crab head/fat french butter and glaze double shucked peas crispy black rice fermented chili lime segments, juice and zest English pea shoots

: B. C. Dungeness Crab – crab head/fat french butter and glaze double shucked peas crispy black rice fermented chili lime segments, juice and zest English pea shoots

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, snap peas purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, snap peas purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt

: 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

: 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