Alo: Toronto restaurant is officially one of the best in the world

In the list of The World’s Best Restaurants, only one Canadian establishment made the cut. Since opening in 2015, Alo in Toronto, Ont. has quickly become the culinary it-spot in the city.

Coming in at number 94 on the list, the contemporary French restaurant offers a blind, multi-course tasting menu showcasing a variety of premium seasonal ingredients from around the world.

Kampachi fish starter from Alo’s summer tasting menu.

“Having a blind tasting menu is very unique to Toronto itself,” Nick Bentley, Chef de Cuisine told Yahoo Canada News. “It’s very driven by passion and a want and desire to provide guests with an experience and hospitality that goes above and beyond.”

Chef and Owner Patrick Kriss made his first restaurant debut with Alo, following an extensive career beginning at Toronto’s Auberge du Pommier, in addition to training under Chef Daniel Boulud at Daniel in New York and working at notable restaurants in France, Régis Marcon and La Maison Troisgros.

“It was always a goal of mine to own your own restaurant, it’s kind of the next phase in your career,” Kriss said. “It’s what I like, it’s what I believe in and I found amazing to staff to help.”

Kriss’ restaurant quickly gained recognition within Canada and around the world, including the honour of Canada’s Best Restaurant and the esteemed Relais & Châteaux designation. But Kriss says as amazing as the recognition is, the Alo team’s mission is simply “hard work” and to “keep improving.” It’s the hard work that Kriss identifies as an important lesson for up-and-coming chefs and aspiring culinary professionals.

“Work hard and always take a job for your career and not for the money,” Kriss said.

Alo offers two distinct dining experiences at the Dining Room and the Kitchen Counter, priced at $125 and $155 respectively with the option of adding wine pairings. The cocktail bar at Alo is walk-in only and offers an á la carte menu. Kriss and his team have also opened Aloette on the street level of the building, pairing a diner aesthetic with traditional French cuisine.