CHEF DANIEL BOULUD, CAFE BOULUD

Midtown Post - - Chefs Pick -

“A new favourite of mine by Daniel alum­nus chef Pa­trick Kriss, with cre­ative cock­tails and an in­ti­mate am­bi­ence. The menu hits ev­ery note with ex­per­tise, from del­i­cate raw dishes to sub­stan­tial chops and tasty sides.”

POST CITY’S TAKE: If any­one thought chef Pa­trick Kriss was about to rest on his lau­rels af­ter open­ing two restau­rants (Alo, Aloette) in suc­ces­sion, they were wrong. New to the gang is Alo­bar, which steps away from Queen West and into the high­fa­lutin world of Yorkville. De­spite its cock­tail bar moniker, this in­ti­mate space scrib­bles far out­side the lines. The in­te­rior is chopped up into dif­fer­ent pock­ets, con­jur­ing up a ’70s rec room as seen through a mod­ern lens, with neon-edged light fix­tures and jade-hued ban­quettes draw­ing the eye about. Kriss’ de­tail-driven menu boasts plenty of seafood, with un­pre­ten­tious plates that are best when shared. Guests be­gin with the com­pli­men­tary Parker House rolls, ready to smother in whipped but­ter. The light cu­cum­ber salad gets salty feta and Asian pear, and is finished with a driz­zle of yo­gurt. The wedge salad, a heartier bring-over from Bar Alo, boasts blue cheese and ba­con. Beef tartare gains heat from wasabi and tex­ture from nori and cuke, and hamachi is torched and dolled up with gin­gery XO sauce. For dessert — a must — mille-feuille is a slab of puff pas­try sand­wich­ing poufs of vanilla and rasp­berry chan­tilly. They take re­sos, but you can also just brave a walk-in. 57A-162 Cum­ber­land St.

From top: Yorkville’s new cock­tail spot Alo­bar, Nova Sco­tia lobster in XO sauce

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