Daniel Boulud alum Patrick Kriss serves up an inventive tasting menu of French-inflected food, with smaller fusion-style plates served at the bar, making Alo one of Toronto’s very best restaurants (it’s not really contested). The interior is modern in style with dark-wood floors and copper lighting, so it feels fresh yet cozy. Chef Kriss is obsessed with the quality of the food he serves at the restaurant to the point that they even make their own freshly churned butter (served as part of the bread course). A reservation is essential.

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