Alo Restaurant – Toronto – 2016 04 01

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)

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Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

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)

The Carbon Bar – Toronto – 2015 08 28 – Lunch

Tags

aged, bacon, BBQ, Beef, beefeater 24, Caesar, Caesar Salad, Cheddar, Cheeseburger, Clamato, Cottage Life, croutons, Cumbrae, Cumbrae Farms, dockside, Egg, Farms, Fries, Garlic, garlic croutons, Gouda, gruyere, Havana Club, Jalapeno, Mac & Cheese, Maker's Mark, mayo, mint, mozzarella, Mustard, oak, oak smoked, Pea, Pickles, pit fired, Pork, Puffed, puffed beef, rim, Romaine, Rosemary, Rum, Salad, sangria, shrub, six-minute, Smoked, St. Germain, Steak, Steak Tartare, strawberry, tajin, Tartare, Tendon, Wasabi, Watermelon, wine

Cumbrae Farms steak tartare – puffed beef tendon, makers mark, tajin $16

The Carbon Bar

Financial District 99 Queen Street East Toronto Ontario M5C 1S1 +1-416-947-7000

Canadian, Gastropub, Tapas $$$ Late Night

HOURS OF OPERATION
Bar: Monday to Wednesday 4 pm to 11 pm Thursday 4 pm to 12 am
Friday 11:30 am to 2 am Saturday 5 pm to 2 am
Dining Room: Monday to Saturday 5 pm to 11 pm
Friday lunch 11:30 am to 2 pm

Metered street parking is available along Queen Street (after 7 pm) and on nearby streets.
Paid parking is available directly across the street.
The Carbon Bar: where fun-loving aficionado’s, gourmands and bon vivants meet to share un-pretentious snacks, plates and platters delivered with impeccable hospitality in a space inspired by the storied past of a rock’n’roll discotheque, an upstart TV station and a media giant’s studio.

Twitter: The Carbon Bar @TheCarbonBar
Twitter: Adam Teolis @AdamTeolis

The Carbon Bar Reservations via Opentable.com

The Carbon Bar Facebook Page

Information e-mail: info@thecarbonbar.ca

Cottage Life Caesar – beefeater 24, clamato, jalapeno garlic, rosemary, wasabi pea rim $12

Dockside Sangria – Havana Club rum, St. Germain, wine watermelon mint shrub, strawberry $13

Caesar salad – romaine, bacon, six-minute egg, oak smoked bacon, garlic croutons $13

Caesar salad – romaine, bacon, six-minute egg, oak smoked bacon, garlic croutons $13

Caesar salad – romaine, bacon, six-minute egg, oak smoked bacon, garlic croutons $13

Cumbrae Farms steak tartare – puffed beef tendon, makers mark, tajin $16

Cumbrae Farms steak tartare – puffed beef tendon, makers mark, tajin $16

Bacon cheeseburger – oak smoked bacon, gouda, pickles, mustard mayo, fries $20

Bacon cheeseburger – oak smoked bacon, gouda, pickles, mustard mayo, fries $20

BBQ Mac & Cheese – pit-fired pork, aged cheddar, gruyere, mozzarella $20

BBQ Mac & Cheese – pit-fired pork, aged cheddar, gruyere, mozzarella $20

The Carbon Bar Menu 2015 08 28

The Carbon Bar Menu 2015 08 28

The Carbon Bar Menu 2015 08 28

The Carbon Bar Menu 2015 08 28

The Carbon Bar Lunch Menu 2015 08 28

The Carbon Bar Lunch Menu 2015 08 28

The Carbon Bar Lunch Menu 2015 08 28

The Carbon Bar Lunch Menu 2015 08 28

Lunch for two $105.09 (Gratuity $15.00)

Barsa Taberna – Toronto – 2015 08 19 – Estrella Tapas

Tags

avruga, Barcelona, Beef, Butter, Camarones, Cava solids, Caviar, Charred, con Foie, corn husk, draught, Escabeche, Estrella Damm, Foie Gras, Galician.octopus, Gallega, pimento, Prawns, Pulpo, salt cured, sea asparagus, Tapas Journey, Tartara, Tartare

Camarones en Escabeche – escabeche of prawns with sea asparagus, avruga caviar and Cava solids

Barsa Taberna

St. Lawrence 26 Market Street Toronto Ontario +1-647-341-3642

Spanish, Tapas
dine-In, full bar, patio, vegetarian friendly, WiFi, live entertainment, charcuterie
Cash, Debit and Credit Cards accepted

HOURS
Monday 5:30 p.m. to 10:00 p.m.
Tuesday to Thursday 5:30 p.m. to 10:00 p.m.
Friday to Saturday 11:30 a.m. to 2:00 a.m.
Sunday 11:30 a.m. to 10:00 p.m.

Twitter: Barsa Taberna @BarsaTaberna

Barsa Taberna Reservations

Barsa Taberna Facebook Page

Barsa Taberna Instagram Page

The draught pull

Estrella Damm Barcelona 4.6% ABV

Camarones en Escabeche – escabeche of prawns with sea asparagus, avruga caviar and Cava solids; Pulpo a la Gallega – Galician octopus in a charred corn husk with pimenton butter; and Tartara de Res con Foie – beef tartare with salt-cured foie gras

Tartara de Res con Foie – beef tartare with salt-cured foie gras

Tartara de Res con Foie – beef tartare with salt-cured foie gras

Pulpo a la Gallega – Galician octopus in a charred corn husk with pimenton butter

Pulpo a la Gallega – Galician octopus in a charred corn husk with pimenton butter

Camarones en Escabeche – escabeche of prawns with sea asparagus, avruga caviar and Cava solids

Camarones en Escabeche – escabeche of prawns with sea asparagus, avruga caviar and Cava solids

Tartara de Res con Foie – beef tartare with salt-cured foie gras

Tartara de Res con Foie – beef tartare with salt-cured foie gras

Menu 2015 08 19

Menu 2015 08 19

Tapas Journey Menu 2015 08 19-23

Tapas Journey 2015 08 19-23

Estrella Tapas for two $45.20 (Gratuity $6.00)

Sidecar Bar And Grille – Toronto – 2015 07 02

Tags

2011, 8 oz. flat iron, Aioli, avocado, Bean, Beans, Bloody Caesar, buttery, cakes, Ciabatta, ciabatta toast, Confit, crab, Crab cakes, creamy, creamy avocado mousse, crisp, crisp duck leg, crusted, cut, Douro, Duck, Duck Confit, duckd, Fingerling, fingerling potatoes, Frites, Garlic, garlic mashed potato, Golden, golden frites, Green, green beans, grilled.flat iron, hand, hand-cut, House bread, lamb, lardons, Leg, mashed, mashed potato, Mousse, natural, natural reduction, Onion, Panko, panko crusted, Pecan, pecan crusted, Potato, Potatoes, Rack, Rack of Lamb, Red, red onion aioli, reduction, Roasted, roasted lamb, roasted vegetables, Salmon, salmon tartare, shallots, Smashed, Spicy, spread, Sriracha, sriracha aioli, Steak, Tartare, Toast, vegetables, Vila Regia, White, White Bean, white beans

Rack of Lamb – pecan crusted roasted lamb, garlic mashed potato, roasted vegetables, natural reduction $29

Sidecar Bar & Grille

Little Italy 577 College Street ▪ Toronto ▪ +1-416-536-7000

Hours
Open 7 Days a Week for Dinner
5 pm to 10 pm – bar is open later for cocktails

Sunday to Wednesday SIDECAR offers a $25 prix fixe menu
Neighbourhood College Street / Little Italy
Nearest Major Intersection College Street / Bathurst Street
Payment Visa, MasterCard, AmEx, Bank Cards

Owners: Bill Sweete and Casey Bee

Twitter: Sidecar Bar & Grille @Sidecar_Toronto

Sidecar Bar & Grille Reservations via Opentable

Sidecar Bar & Grille Facebook Page

House bread, white bean spread

House bread, white bean spread

House bread, white bean spread

Vila Regia Douro 2011 $25.00

Bloody Caesar tall glass, spicy, little ice $12.00

Crab Cakes – moist and tender panko crusted crab with a spicy sriracha aioli $15

Crab Cakes – moist and tender panko crusted crab with a spicy sriracha aioli $15

Salmon Tartare – creamy avocado mousse (spicy), shallots, ciabatta toast $8

Salmon Tartare – creamy avocado mousse (spicy), shallots, ciabatta toast $8

Salmon Tartare – creamy avocado mousse (spicy), shallots, ciabatta toast $8

Salmon Tartare – creamy avocado mousse (spicy), shallots, ciabatta toast $8

Rack of Lamb – pecan crusted roasted lamb, garlic mashed potato, roasted vegetables, natural reduction $29

Rack of Lamb – pecan crusted roasted lamb, garlic mashed potato, roasted vegetables, natural reduction $29

Duck Confit – crisp duck leg, white beans, lardons, smashed buttery fingerling potatoes, green beans $24

Duck Confit – crisp duck leg, white beans, lardons, smashed buttery fingerling potatoes, green beans $24

Steak Frites – grilled 8 oz. flat iron, hand cut golden frites & red onion aioli $20

Steak Frites – grilled 8 oz. flat iron, hand cut golden frites & red onion aioli $20

2015 07 03 The Menu

2015 07 03 The Menu

2015 07 03 The Menu

2015 07 03 The Menu

2015 07 03 The Menu

2015 07 03 The Menu

Dinner for three $150.29 (Gratuity $20.00)