Aloette Go

The 38 Best Restaurants in Toronto, Canada | Eater

"Chef-owner Patrick Kriss of Alo Food Group has amassed an empire of restaurants across the city, starting with his flagship fine-dining enterprise Alo in 2015. While it’s still notoriously challenging to land a reservation there, sister spot Aloette is more accessible and friendlier on the pocketbook. Kriss’s oxymoronic “upscale diner” features burgers, fries, and other usual suspects, but everything is finessed and fancified. The fried chicken is laced with yuzu honey; parfaits are engorged with foie gras; and golden spuds are zhuzhed up with bloody mary aioli. Know before you go: There are now two locations. The original (on Spadina) offers lunch on Fridays only, and brunch on Saturdays and Sundays.The newer spot on Bay Street is open for lunch Monday through Friday, but does not do weekend brunch service." - Tiffany Leigh

"Open since 2017, this stylish bistro remains one of the coolest reservations in town. Chef Patrick Kriss and his well-oiled restaurant group again demonstrate that they have the Midas touch. With the tasting menu-only ALO just upstairs, the team here is impressively polished in this diner setting. No wider than a train car, the cozy space offers satisfying, approachable dishes that look and taste far better than imagined. Iceberg wedges dressed in chive cream arrive under a mountain of puffed wild rice. A complimentary loaf of cheddar brioche wouldn’t be out of place on white tablecloth. Everyone wants the burger. And for dessert, there must be pie. The signature lemon meringue is a towering finale that will have you rolling out the door." - Michelin Inspector

"Transforming their elegant parade of tweezer-precise tasting menus to takeaway, this oft sold-out experience from Canada’s top restaurant features five courses of daintily labelled, carefully packaged dishes. Accompanied by a personalized menu, easy-to-follow serving instructions and an ambience-setting Spotify playlist drafted by chef Patrick Kriss himself, the weekly-changing meal might start with scrumptious cheddar-jalapeño-filled, black-onion-crusted gougères, shucked oysters and lightly dressed crudo."