8 Postcards
Hidden in a former factory, this innovative restaurant redefines fine dining with evolving tasting menus and approachable, seasonal flavors in a cozy atmosphere.
"There’s an underground, rock ‘n’ roll vibe to this modern restaurant hidden away in the old industrial part of town, which is housed inside a former envelope factory and accessed via a graffiti-covered lift. The experienced Chef works closely with local farmers to ensure ingredients are at their peak, and dishes are pared-back, balanced and sublimely flavoured, with sauces being a highlight. The open fire is used to great effect.This restaurant is temporarily closed." - Michelin Inspector
"At Alouette, executive chef Nick Curtin has created an environment he hopes encourages diners to feel like welcome guests in his home, with a playful, thoughtfully conceived cuisine that favors seasonality and lacks pretension. Alouette serves a five-course menu that starts at about $170 per person." - Emily Nathan
"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
"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
"There are a total of four new one-starred restaurants in the 2019 selection including Nick Curtin’s Alouette in Copenhagen." - Abbe Baker
