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| - What I personally appreciate most about a restaurant from a business perspective is the willingness to constantly improve. Toronto is a city where dining out has become a pass time and the result is a surge of demand not only for a dining experience but for a place to hang out for the night. Unfortunately, lots of easy business seems to have fostered in some cases a sense of mediocrity. After all, why put forth more effort when you don't have to for the same dollars in, right?
I've eaten at Dailo several times since its inception and despite its almost instant popularity and highly favourable reviews in the press, the owners seem to be constantly trying to innovate. The food in general is fantastic, but I think other reviews on Yelp have already covered the individual dishes, so let's assume we all love Nick Liu's cooking. They've kept some of the favourites on the menu, but do a great job of constantly offering new variety and are willing to change things up if they don't think something isn't working. Good for business, good for margins, but also shows that they care about their clients evolving tastes.
The service I think was a bit choppy at first as they ironed out some of the kinks, but as time has passed I've noticed staff getting better at their jobs and staffing changes made resulting an overall better service dynamic in the restaurant. Of course having Anton Potvin around doesn't hurt, he seems to know each and every person seated on a first name basis.
Even slight tweaks in the decor, sound level and lighting have made a difference. There was probably a decent amount of capital sunk into the restaurant to begin with but that doesn't seem to deter the management from trying to make the overall atmosphere better.
So yeah, this is getting long winded but you get the point, Dailo respects its clientele, serves up great food and tries to make you feel that you are getting the experience you paid for.
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