Alô

Wake up! For a 1 Michelin star restaurant, I had hopes for my palette, the ambiance, and the overall experience. Please save your money and visit at least London or Copenhagen to experience true gastronomy or go to Montreal where there are many gems without the Michelin moniker.

Gastronomy without the fuss. We aren't talking portion size here or counter dining.

Grateful that Toronto is on the map, but we got ways to go, because I thought I was going to a Japanese restaurant instead of French. Details below.

Experience -

Our sitting was over 30 minutes delayed because the time between sittings is probably not enough.

The table was close to the adjacent tables - I get it, pack us in and turnover. The tardiness meant more time to catch up with my friend. For potential diners, just be mindful.

This hasn't happened in London Copenhagen, or parts of Spain where customer experience is important from the moment you walk in - it's all in the details. If there is a delay, you'd get at least an amuse bouche or a drink on the house instead of asking you to wait at the bar and buy your own drink (still and sparkling water is offered).

Washrooms - hidden behind a sliding door that is not automatic. If you have accessibility issues, you definitely need someone to assist. There is an accessibility washroom.

Staff - attentive, able to explain all the ingredients, and have a laugh. We are human after all. However, I felt that there was pressure to upsell. Wagyu instead of sirloin, an additional $90 and another thing which had a supplement. Even when we took the 6 course as is, they confirmed again whether we wanted the wagyu supplement. Faux pas, but I'm not doing restaurant economics here.

Accessibility - see above note on the washrooms and in the other section of the post.

Food - this is what we came for. We had the 6 course to get an impression to see if we would try the full menu another time. A la carte is available. I don't know if there is a difference in the customer experience because there are two sections to the restaurant. One for the six course and one for the 12 course.

Kudos on trying for the presentation but more effort needed to be world class.

Hamachi - nicely wrapped. The ginger was not overpowering.

Dessert - when we got the accompaniments for the dessert they put some food glue to peel off. Seriously...no one wants to peel rice paper or your bon bon off of food glue. Be intentional and bring it out properly. Canele was dry.

Photos are not filtered. The restaurant was dimly lit.

As I recount my latest experience at Alo, I grapple with the final mark: would I still consider them a 9 or a “top pick”? There were dishes that were incredible, but then some that missed the mark. The tasting menu ($225 per person) was off to a shaky start when the canapés arrived.

We’re instructed to eat the four bites in a particular order. The first, an oyster with compressed cantaloupe and Iberico ham oil had a fishy essence without an acidic element (like the traditional mignonette or lemon) to help cut through the strong taste. It also seemed off that it wasn’t ice cold for something that should be served uber fresh. The first bite was a bust.

Slowly, the redemption started with the beautifully presented uni tart, which was made even creamier with a thick crème fraiche on the bottom. While this wasn’t mind-blowing, it was at least not repulsive.

After the fishy oyster I had doubts about the mackerel tart, but this was unfounded as the meaty fish was very clean tasting and well balanced with bright pops of the daintiest tomatoes and fruit. Indeed, there was an ocean-like essence from the caviar, but it wasn’t overpowering.

The canapés ended with a foie gras and strawberry jelly tart that created a sweet and savoury element. This was surprisingly good and wonderfully rich.

It’s unclear if Alo is pandering to Michelin inspectors as the procession of Japanese dishes just seem out of place at a French restaurant. Sure, I can understand if they want to throw in one dish that’s has a Japanese influence, but to feature a handful was just too much.

Moreover, some dishes just can’t live up to what you’d be served during an omakase meal. Chef Patrick Kriss should drop the madai course, a sea bream paired with chili oil, caviar, and kumquat. Like the oyster, it was fishy and warm. Give me this fish cool with freshly grated wasabi and soy sauce any day.

The kinmedai was better, the red snapper was at least cold and refreshing with the oh so finely julienned radish in the centre. The various oils complimented the fish nicely and this was an improvement over the other sashimi course. If Alo must have a sashimi course (why would it), one is enough.

Having a soft spot for chawanmushi I wouldn’t be opposed to this remaining on the menu. The actual steamed egg was hot and silky, but then enhanced with lovely French and Western elements: smooth foie gras tofu cubes, fragrant truffle paste, crunchy radish, sweet corn, and crispy chicken skin. All this amongst a pool of reduced capon broth. What an incredible dish!

This is a long review, head to Gastro World for the rest.

It’s once rated the best restaurant in Canada. I was amazed the first time when I dined here. But the second time I came it’s slight disappointing. Maybe my expectations were too high.

Overall it’s a pleasant dining experience. Food is beautifully plated and servers are attentive and very well trained. All ingredients are in season and fresh. You can tell the chefs team put their effort on creating the seasonal menu.

Experienced the counter for the first time. Phenomenal menu heavily influenced by Japanese flavors. A tad heavy & rich from my previous experiences but exceptionally delicious nonetheless. My only gripe, one chef at the pass kept touching his face/hair between garnishing/wiping plates.

What an incredible experience. My husband booked this as a surprise for my birthday, and I felt like a princess.

All The flavours were having a party in my mouth.

The attention to detail by all the servers is just so awesome. I would give 10 stars if I could. They explain every ingredient in your dish so well.

Thank you for making my birthday memorable.