Alo
Modern French restaurant · Waterfront Communities-The Island ·
French tasting menus with European & Asian influences, dry-aged lamb
French tasting menus with European & Asian influences, dry-aged lamb
"The corner of Queen and Spadina was never the most posh or interesting address in Toronto, so when chef Patrick Kriss announced he would open a restaurant on the third floor of a historic Victorian building there, local foodies were skeptical. Once Alo opened in 2015 with high-concept, French-inflected cuisine, it soon topped critics' choice lists around the world and Kriss' naysayers became believers. This tasting menu restaurant spins ingredients and flavors from around the world into haute cuisine prepared with classic French techniques. The menu changes with the seasons; but a year-round signature is the 30-day dry-aged rack of lamb. The cocktail list consists of house concoctions and classic favorites both, and every single piece of ice is chipped by hand. Alo also has one of the most extraordinary wine programs in Canada, with pricey cult favorites, approachable bottles, and everything in between. Chat with the sommelier to find just the right pour, or just opt for a pairing." - Todd Plummer
"After filming Season 22 in Toronto, Gail Simmons turns to Alo to enjoy the scene, citing it as one of the Toronto tables she favors when production wraps." - The MICHELIN Guide
"A Michelin-starred Relais & Châteaux restaurant offering contemporary French gastronomic tasting menus. The Dining Room serves a multi-course tasting menu costing $225 per guest." - Travel + Leisure Editors
"Everyone has a good time at Chef Patrick Kriss’s beloved Alo. You can sense this much at the lively bar, where walk-ins are treated like VIPs by personable servers.Basking in the light of the open kitchen, the cozy dining room sees just as much excitement, and the talented beverage team offers spot-on suggestions from the well-chosen wine list. The kitchen team seamlessly merges European and Asian sensibilities onto a single tasting menu with dishes like creamy Koshihikari risotto boosted with porcini emulsion or rack of lamb with Thai green curry. They can cook the classics too, like Dover sole with caviar beurre blanc. Showcasing flexibility and talent, Alo is the rare high achiever that never takes itself too seriously." - Michelin Inspector
"Because of its location on the third floor of an older building, Alo feels like a secret despite being one of the city’s best fine dining restaurants. The tasting menu changes regularly, with lots of seasonal ingredients in the mix, but you’ll usually see their standard Hokkaido scallops with truffle and brown butter or a 60-day-aged ribeye on the menu. You can always expect impeccable service, great wine pairings, and beautifully plated food, but you should also know that this is somewhere you’ll have to plan ahead for—reservations open two months in advance. If you can’t snag a spot, check out their more relaxed sister bar and restaurant Aloette, which serves things like burgers, prawn tacos, and lemon meringue pie. " - julia eskins
