JUDGE NUIT REGULAR, KIIN & PAI "I love everything about Alo. From the food to the service, the experience is always impeccable."
POST CITY’S TAKE: With Alo, Patrick Kriss brought the tasting menu back into the Toronto dining vernacular. When the chef opened his French restaurant back in 2015, diners had become weary of stuffy parades of plates. Kriss decided to revive the tradition but do so in his own dignified manner. A flood of accolades came pouring in, applauding chef’s fresh approach to a dusty tradition. Although still young, the space has recently undergone a bit of a facelift (think new bar stools and emerald-hued curtains) in keeping with the ever-morphing nature of the menu. All guests pairing wine with their meal now sip from Zalto glasses, superb stemware handcrafted in Austria. Menu-wise, dishes continue to wow diners. Guests may tuck into delicate hunks of kanpachi crudo jazzed with yuzu kosho, puffed rice and sea asparagus batons. Or cuttlefish on a bed of littleneck clams and Yukon Gold potato, finished with smoked beurre. For those who want fine dining–calibre grub but in a slightly more convivial space, there’s always the barroom. Although Alo opens its hard-to-get reservation bookings every two months, the barroom is made for walk-ins as well as resos. Soon to come is a private dining room across the courtyard from Alobar in Yorkville. Private dinners? We say oui. 163 Spadina Ave.