The World’s 50 Best Restaurants

Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world’s culinary landscape. Thanks to its panel of more than 1,000 culinary experts, as well as its structured and audited voting procedure, the annual list of the world’s finest restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for global gastronomic trends.

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Canada’s 100 Best | No. 1: Alo

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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Alo: Behind the scenes at one of Canada’s top restaurants

When Chef Patrick Kriss opened Alo restaurant, he knew he was taking a risk but he didn’t care.

His restaurant would be located on the third floor of a building in Toronto’s fashion district, above a body piercing studio. And there would be only one option for diners: A 10 course prix-fixe menu comprised of small, intricate dishes using ingredients many people would never have tasted before.

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No. 1: Alo


Then, a slow and suspenseful elevator ride. The doors open on the upper-floor oasis of a chic bar and lounge, home to a commendable selection of cutting-edge cocktails. After that, make your way over to the small adjoining dining room, a setup that communicates exclusivity of the best possible sort.

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‘Mixing With’ videos

‘Mixing With’ is a series of videos documenting Toronto bartenders and their cocktails. On a snowy day back in February, the Mixing With crew visited The Bar at Alo to film us and our Armagnac Old Fashioned. Total pros … they were a pleasure to spend the day with! Check out this and their other videos.

Speaking of other videos, you might recognize Michael Mooney — the subject of the first Mixing With episode — about the Bar at Alo in the weeks to come.


We’re excited to count Michael as a member of our bar team and suspect that our esteemed guests will appreciate his gracious hospitality … as I have many, many times.

– John

Best of luck/skill, Shane!

Like other great competitors before him — think Jordan, Lemieux, Phelps — our Shane’s retirement from cocktail competitions was justly called-off. This June, Shane will travel to both Cuba and Washington, DC to compete in two prominent contests. Cuba is host to Havana Club’s Global Grand Prix where he is representing Canada. Meanwhile, Washington is the site of the Canadian finals of Diageo’s 2016 World Class bartender competition. We want to congratulate Shane on his participating in these events and wish him the best of luck/skill!

– John

Toronto restaurant Alo goes all in on high-end dining – and wins – The Globe and Mail

Last spring, after the chef Patrick Kriss and his front-of-house partner, Amanda Bradley, announced the first few details about the restaurant they were building, an acquaintance in the business sent me an e-mail with “Alo??” as its subject line. Alo was the name of the duo’s planned venture; it would be on the third storey of a building nobody had ever noticed before at the corner of Queen and Spadina, out of sight of the street and the city; for walk-by traffic, it would be completely out-of-mind.

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Alo sets all-new benchmark for Toronto dining to lead 2015 list

The elevator ride is three flights up into a world away, into a Hail Mary pass of a place that somehow became one of the greatest restaurants in city history. Alo’s Queen and Spadina address is odd for fine dining, its partners, though prodigiously experienced, are first-time owners, and the tasting menu format to which it’s hitched its fortunes is notoriously difficult with Toronto crowds. But none of that matters. Chef Patrick Kriss and general manager Amanda Bradley have built not just a blockbuster of a bar and restaurant, but an all-new benchmark for hospitality and wine service and full-on deliciousness, for ambitious high-end food.

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