CHEF DANIEL BOULUD, CAFE BOULUD
“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