Alo is grander and more ambitious than ever, yet, even still, its grasp never exceeds its reach. Chef-owner Patrick Kriss’s kitchen team, led by chef de cuisine Nick Bentley, is cooking with the same attention-grabbing finesse with which it started—but displaying greater range. The service is a lesson in discreet perfection. Sommelier Christopher Sealy’s wine list is growing, and his resulting by-the-glass recommendations are more imaginative. This transporting culinary experience begins with a slow ride in an ordinary elevator. You emerge into a third-floor oasis of a chic bar and lounge.
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