"Alouette is sort of famous for its sauces, and it’s somewhere you’ll find yourself bartering with the waitstaff to be let into the kitchen, scrap of bread in hand, to wipe the bottom of the pans clean like a kid licking cake batter from a bowl. The regularly changing tasting menus are inspired by whatever seasonal produce is brought to the kitchen by their local producers. This makes for an eclectic blend of dishes, like caviar with a sunflower seed fudge, intricately plated to look like a marigold and served after a few slices of prosciutto. Each course is bussed to your table by a member of the kitchen, which often includes the super charming head chef and owner. Keep him talking a little while and he’ll feel like a friend by the end of the night." - Sorcha McCrory
