Alo
“Best fine-dining flagship: third-floor tasting, first-Tuesday drop, closed Sunday–Monday.”
— Very Toronto Editors
**What is Alo?** Perched on the third floor of a Victorian-era brick building at 163 Spadina Avenue, chef-owner Patrick Kriss’s flagship room remains the gold standard for high-end hospitality in Queen West. An unassuming vintage elevator opens into a tailored, softly lit sanctuary outfitted in muted neutral tones, dark timber, and polished brass, where white-clothed tables face arched heritage windows and a marble kitchen counter offers front-row views of the brigade. An adjoining cocktail parlour room provides a slightly moodier, more casual annex for shortened tastings and aperitifs. **Alo Menu & What to Order** The kitchen turns out an unscripted, blind multi-course tasting menu that marries rigorous French classical technique with Japanese discipline and ultra-premium seasonal ingredients. Standout courses frequently feature dashi-boosted Koshihikari rice risotto topped with thinly shaved wagyu and black truffle, butter-poached Nova Scotia lobster, dry-aged duck breast with stuffed morels, and desserts finished with sake foam. The sommelier team's cellar pairings are among the sharpest in Canada, while thoughtful non-alcoholic matches are also offered, provided you email the kitchen in advance for specific dietary requirements. **Know Before You Go** Dining room and counter reservations drop on the first Tuesday of every month at 10:00 a.m. and book up almost immediately, though same-day last-minute cancellations frequently appear on the DINR app. Skip hunting for parking along Spadina Avenue and take the 501 Queen or 510 Spadina streetcars directly to the intersection. Alo serves dinner Tuesday through Saturday beginning at 5:00 p.m. and remains closed on Sundays and Mondays.
