Aloette – Casual dining with a classy touch

Our first stop was at Aloette, a mixture of bistro and diner that is a must-go for those who like good food and a casual yet elegant ambiance. The Michelin-pedigreed chef, Patrick Kriss, was interested in opening something other than his fancy dining tasting menus restaurant Alo, that was considered 2017 best restaurant in Canada by Canada’s 100 Restaurants. He wanted something that was at the same time approachable and had the quality as its elder sibling. Aloette opened its doors in November 2017 and is located on the ground floor of the same Queen & Spadina building as Alo and doesn’t accept reservations. It’s walk-in only.

Image by Jesse Milns / BlogTO {link to https://www.blogto.com/restaurants/aloette-toronto/}

The architecture was designed by the famous Commute Design, a Toronto-based designer that describe themselves as having an “approach to interior design that considers the minutiae of your space, the subconscious aesthetic and the end experience”. The restaurants layout is a mixture of modern and old, we can see this by the way the ceiling resembles seat cushions and how the floor is entirely covered by small tiles. There are only 6 booths available and 6 seats at the bar, which creates a cozy atmosphere.

Image by Nick Kozak / Toronto Star {link to https://www.thestar.com/entertainment/2017/10/12/alos-patrick-kriss-brings-fine-dining-down-to-earth-with-aloette-govani.html}

The Dining Experience

Aloette menu is always being reinvented with different and tasty appetizers, main courses and desserts that are being added to it every now and then. From the 11 available appetizers, the most popular ones are the Scallop tostada, the crispy squash, and the iceberg wedge. Being curious, as we are, we decided on sharing a traditional beef carpaccio – that was everything but traditional. A mixture of cremini mushrooms and what seemed to be dehydrated oyster mushrooms, as well as pine nuts, fresh arugula and thick layers of beef were contemplated by a mustard-based sauce with a smoky aftertaste. The blend of tastes ended up being really good and the portion was more generous than we expected.

The list of main courses is small, having only 6 dishes, but it is very rich in flavours and taste. The beef shortrib, as well as, the grilled octopus are new additions to it. But what seems to be the star of the show is the Aloette burger & fries. Kriss wanted to perfect this recipe that ended up taking 2 months to be as he wished and the splendid fries that goes with it go through a 2-day process before going to the tables. Therefore, we decided on ordering the grilled octopus and the burger & fries.

“The Octopus was one of the best ones I had in my life, and it is important to add that grilled octopus is my favourite dish! It was extremely well seasoned, soft, and it surprised me since it had a piece of pork belly on top of it that blended really well with the spiciness of the plate, that had Garlic Chives, also known as Chinese Chives, and Vietnamize Cilantro that are highly flavoured seasonings. For those who like strong tastes, this dish is the way to go. The pleased aftertaste is worth the try!” – Isabela

Images by Mark Blinch/The Globe and Mail {link to https://www.theglobeandmail.com/life/food-and-wine/restaurant-reviews/aloette-is-a-downmarket-eatery-as-serious-as-its-upscalesister/article37895755/}

“The burger is everything you expect from a perfect burger. The meat was cooked to perfection, the Beaufort cheese had a crispy layer and a soft taste, and the lettuce was fresh as it should be. Overall the taste of it was magical like I had fireworks in my mouth. Although the French fries were delicious, the 2-day process still doesn’t make them the best I’ve had. I strongly recommend this dish which, in my opinion, captivates the whole concept of the restaurant, by being sophisticated as well as approachable!” – Salome

via GIPHY

Last but not least we got to the desserts, that is a list of 3 completely different treats: the most traditional one is the Lemon meringue, a tart dessert that has been on the menu since day 1; A flaky and buttery Pecan pie that is designed for those who like butter tarts; and the black forest sundae, that has in its composition a scope of the Death in Venice craft ice cream that is locally made. It is impossible to choose one since they all seem to be so popular, but we ended up having the sundae, which was, unfortunately, our least favourite dish out of the meal. We both though the cherries that came in it were extremely liquorish which stood out in a dubious way. The ice cream was all it was meant to be and the brownie was, at the same time, crunchy and soft. The dessert had several layers, making its large portion, a good choice for those who would like to try a reinvention of the black forest cake. 

Aloette was a spectacular dining experience for two foodies and we surely recommend to everyone that is willing to try a restaurant that is relaxed without losing its fancy touch. The restaurant target market are millennials that are always on the go, since they only take walk in’s! Also, the casual atmosphere is very inviting, even though it is still very elegant, Aloette it is still approachable. Besides, the dishes have a good cost-benefit relationship, in which generous portions are sold for affordable prices. Patrick Kriss ended succeeding on the development of his main idea!  

Now it is your turn, we want to know your opinion!
Let us know if you find it as amazing as we did and comment it below!
Bon Appetit!

Aloette Restaurant                                         Monday – Saturday

163 Spadina Ave. 1st Floor                              11:30am – 10:30pm

Toronto, ON M5V 2L6                                    Closed Sunday

416.260.3444 

info@aloetterestaurant.com                          WALK-INS ONLY