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
163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222
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
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.
Information e-mail: email@example.com
6.5%, aji, aji Amarillo, Amarillo, Apple, Apple Mostarda, apples, Basque, Basque Cake, Bay, bay scallop, Blood, Blood Sausage, brown, Brown Butter, Butter, Cake, candied, candied orange, Chicken, chicken gizzard, cider, crafted, Cream, Cucumber, Cured, Cured Meat, de pollo, draught, draught cider, Dry, Dry Cider, Foie Gras, gizzard, Hazelnut, Heritage, Heritage apples, ice, Ice Cream, Meat, mollejas, mollejas de pollo, Morcilla, mostarda, Ontario, orange, persimmon, Plate, Raw, raw tuna, Rosemary, Salted, salted hazelnut, Sausage, Scallop, Seared, sherry, sherry cream, Smoked, Smoked Sweetbreads, sour, sour cream, Sweetbreads, Tiradito, Tuna, West Avenue
Little Italy/Portugal Village 797 College Street Toronto Ontario M6G 1C7 -+1-416-532-2222
$$$ Spanish Tapas Late Night
Open every day 6:00 pm to 2:00 am
Co-Owners Grant van Gameren and Max Rimaldi,
Manager Guy Rawlings
Chef de Cuisine Nathan Young
Bar Tender Mike Webster
Reservations must be made well in advance.
Thanks for your interest in Bar Isabel. We can accommodate parties of up to 10 people. To book a table of 7 or more please contact us directly via phone. We allot 2 hours and 15 minutes per seating but should you like more time at your table please call us and we will do our best to accommodate. If you can`t find a table online or by calling us directly, please note we always take walk ins at a small number of seats we hold at our bar.
Bar Isabel Bookenda Reservations
Aguachile, Andrés Márquez, bacon, Beans, Bloody Caesar, burnt salsa, Caesar, candied, candied bacon, Cheese, Chilaquiles, chips, Coconut, compote, concha, concha pastry, Cream, décor, Egg, French, French Toast, Fried, fried egg, fried-on-site, Fruit, fruit compote, guacamole, Huevos, Huevos rancheros, La Tortilleria, melty, Mexican Bistro, Montreal style, Oaxaca, Onion, pastry, rancheros, salsa, Saucy, saucy tortilla, Scrambled, Scrambled Eggs, sour, sour cream, Sugar, tequila, Toast, tortilla, tortilla chips, V8, whipped, whipped cream
[Update Chef Howard Dubrovsky has left Fonda Lola]
Fonda Lola Mexican Bistro
West Queen Street West 942 Queen Street West Toronto Ontario M6J 1G8 +1-647-706-9105
$$ Mexican, Gastropub, Latin American
Gluten-Free Friendly, Vegan Friendly, Kid Friendly,
Romantic, Outdoor Seating, Noisy, Takes Reservations, Serves Alcohol
Andrès Márquez, Co-owner and tequila sommelier
Ernesto Rodgriguez, Co-owner
Dinner Tuesday to Sunday starting at 6:00 pm
Sunday Brunch 12:00 pm to 3.00 pm
Weekday Lunch 12:00 pm to 2:00 pm
Information e-mail: Andres@fondalola.ca
Alaska, Alaskan sablefish, Apple, Atelier, avocado oil, Banana, banana crumble, barley, beet root, Beets, Belly, Bison, bison hanger steak, Borscht, Broth, buddah hand, Buffalo, Butter, cacao, Cake, Caramelized, caramelized cashew, Carpaccio, carrot, Cashew, cedar, chicharonnes, chip, Chocolate, Cilantro, Coconut, coconut gel, Cod, compressed apple, Corn, corn husk, crab, crab salad, crispy, crispy carrot hoop, Crumble, curry, Dill, dino egg, duroc belly, Duroc.wilder.Sebringville, Egg, elderberry, elderberry sauce, fig, Fillet, fish, floral, floral herbs, foie balls, Foie Gras, freeze dried, frozen, Gel, graham, grains, grains of paradise, Hanger, herbs, Honey, honey butter, hoop, Huckleberry, husk, Juice, le hoop, Lemongrass, lightly, Lightly.smoked, lime, lime salt, Lobster, lobster carpaccio, Mackerel, mackerel filletpuffed chip.yuzu, Marc Lepine, marinade, marinated, masala, masala pearls, Matt Blondin, meringue, Miso, miso broth, miso molasses, Molasses, Mushroom, mushroom soil, mushrooms, mussel, ocean, ocean trout, Oil, Olive, olive oil cake, Ontario, paradise, Passion Fruit, passion fruit egg, Pearls, persimmon, Pickled, pickled mussel, Puffed, Puffed Rice, puffed skin, rambutan, rambutan curry sauce, rice, root vegetable, sable, Salad, Salsify, sauce, scallion, screech, screech marinade, shallot, shellfish, skin, Smoked, soil, Soup, sour cream, soured, soured carrot juice, spheres, spiced, spiced graham, Steak, Tarragon, tomato, tonka bean meringue, Trout, tsume, wafer, yuzu juice, zest
WINTER CHEF SERIES
Host Chef: Matt Blondin, MBA Group. Toronto
Guest Chef: Marc Lepine, Atelier. Ottawa
Wines By: Mark Coster, Noble Estates. Toronto
The Winter Chef Series, running December 2 to 21, is a collaboration between Toronto culinary scene heavy hitters Dan Ganum (Osteria Dei Ganzi) and The Food Dudes. Hosted at the Templar Hotel (home to the much-hyped Monk Kitchen), the event will unite some of Canada’s top chefs for six multi-course dining experiences.
For five of said events, pan-Canadian talents including Coulson Armstrong (Oliver & Bonacini’s Canoe – Toronto), Marc Lepine (Atelier – Ottawa), Eric Hendry (Model Milk – Calgary), Martin Juneau (Pastaga – Montreal), and Roy Oh (Anju – Calgary), will be preparing 8-course tasting menus with four surprise snacks that showcase their personal style and skillset.
On December 21, Winter Chef Series will be playing host to Plate Swap: a collaboration between eight chefs in support of The Children’s Breakfast Club. Participating culinary connoisseurs for the eating extravaganza include Cory Vitiello (The Harbord Room), Tyler Cunningham (Whippoorwill), Graham Pratt (The Gabardine), Leonie Lilla (The Farmer’s Daughter), Jonny OC (The Beverley Hotel), Dave Mottershall (Loka Snacks), Coulson Armstrong (Canoe), and Matt Blondin (The Food Dudes).
FYI, seating is limited — you’re going to want to get your tickets ahead of time. Tickets to Winter Chef Series run $89.00 per person, and an additional $49.00 for wine pairings. To book your spot, email the host at firstname.lastname@example.org. For exact dates on individual chef events and further details, please click here!