This cozy bistro pairs minimalist decor with imaginative European-Asian dishes, where exceptional service transforms every meal into a culinary celebration.
"The warm and flattering lighting, the low ceiling and the curved banquette seating all make you think you’ve walked into a cocktail bar rather than a destination restaurant – but that noisy buzz of contentment you hear on arrival is a testament to the quality of the food, which hits the spot just as well as the skillfully made cocktails. Seafood is a big deal here, whether scallops or bream, but meats too, such as Creekstone striploin and Iberico pork chop, demonstrate that the kitchen has complete mastery of their charcoal grill. And do leave room for their millefeuille, although you’ll need the help of others to finish it. There’s an offshoot restaurant called Alobar Downtown in the financial district." - Michelin Inspector
"Alobar is tucked along a pathway in Toronto’s Yorkville neighbourhood. It puts its foot forward as a cocktail bar, but it is a full-fledged à la carte restaurant, offering choice seafood with the finest accoutrements, fish and chops off of the charcoal grill, and world-class wines, all served with genuine hospitality."
"Christopher Sealy is the wine director at One Star Alobar Yorkville. Dish from Alobar Yorkville © Jonathan Adediji/Alobar Yorkville" - The MICHELIN Guide
"Squirreled away down an alley and built out with seafoam green banquettes and sleek wood tables cast in an amber glow, this effortlessly cool destination could easily be mistaken for a cocktail bar. It is certainly as lively as one, but it is also so much more. From chilled lobster with lime aioli to rack of lamb with niçoise olive, the kitchen delivers a kind of refined approachability that suits all occasions." - The MICHELIN Guide
"Squirreled away down an alley and built out with seafoam green banquettes and sleek wood tables cast in an amber glow, this effortlessly cool destination could easily be mistaken for a cocktail bar. It is certainly as lively as one, but it is also so much more. From chilled lobster with lime aioli to rack of lamb with niçoise olive, the kitchen delivers a kind of refined approachability that suits all occasions." - The MICHELIN Guide
