Alo
Canada
Alo occupies the third floor of a heritage building on Spadina Avenue in downtown Toronto. Patrick Kriss's restaurant combines a softly lit dining room with a marble chef's counter, where guests can watch the kitchen at work through the course of the evening. The cooking begins with classical French technique and brings in seasonal ingredients from both local and international sources. A blind tasting format makes discovery part of the meal, with the sequence revealed as dishes arrive. Preparations have included dashi-enriched Koshihikari rice with wagyu and truffle, and duck with white asparagus and stuffed morels. Such combinations show how the kitchen moves between French foundations and Japanese influences while keeping individual ingredients recognisable. Different tasting formats allow some choice in the length of the experience, with shorter menus also available at the bar. The counter suits diners interested in the activity of the kitchen, while a dining-room table gives more space to settle into an evening of conversation.