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  • I highly anticipate going to Alo since it is the number one ranking restaurant im Toronto and a friend made a reservation 2 months ahead of time. I really want to know what the fuss is all about. Upon entering, we were greeted by a friendly staff who direct us toward the elevator. The restaurant is on the third flour. The decor is really just like a high end bar similar to the setup in a hotel. The open kitchen was quite interesting as you can see how each of the staff works to prepare you dishes. It was a tasting menu consisting of nine dishes. The staffs were really professional, but there were smiling much. I guess that's the tone they want to set at the restaurant. I did find the music volume to be too loud for my liking as I need to talk louder in order for my friend to hear me. The appetizer with cube foie gras was interesting, and the choux pastry with savoury filling was quite good. The presentations were awesome for all dishes. They were all carefully plated; however, I did find a lot dishes lack just a touch of salt. The highlights for me was the soft melt -in-your-mouth ribeye steak. It was just done to perfection with proper seasoning. And the coconut dessert, caramelized white chocolate and yogurt was light yet memorable. I actually did not like the style of serving as I felt a the servers were not warm and friendly; however, they were all extremely professional. The hidden washroom was kind of weird as the sliding door outside needs some lubricant as it did not slide easily. For $150 plus 15% tips, I expected more tasty food, but it was an experience to remember.
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