Alo - Wine & Spirits Magazine

Restaurant Review

Alo

by John Szabo MS • July 10, 2016

photo by John Szabo, MS

Alo is the latest, and most ambitious, dining ticket to open in Toronto since Susur Lee’s eponymous gastropalace astonished diners at the turn of the millennium. Alo is a return to everything that’s no longer trendy: It’s hidden on the third story of a nondescript building in Chinatown, with a sign barely larger than an envelope. Diners sign up for a multicourse meal stretching up to 16 courses, a three-hour investment, by reservation only. And there’s no concession to “casual fine dining.” Alo serves ambitious haute cuisine, full stop. The kitchen brigade, led by chef and co-owner Patrick Kriss (former chef de partie at Daniel in NYC), is one of the country’s most talented, and the service team led by co-owner Amanda Bradley one of the most polished. The beverage program run by sommelier Christopher Sealy (formerly of Midfield Wine Bar) and assistant Toni Weber, along with an all star bartending team, leaves little to desire. The wine list is tightly edited, with no fillers, and Sealy and his crew don’t just go through the motions; they have tasted and paired each dish. Take the shima aji with Movia’s Rebula, or white asparagus with Vietti’s Roero Arneis, for example. If you can’t manage the full experience, show up early to grab a coveted space in the adjacent bar for Toronto’s best bar food and handcrafted cocktails.

163 Spadina Ave., 3rd fl. (at Queen St. West), Toronto, Ontario, Canada

French

416-260-2222

alorestaurant.com

John Szabo MS

John Szabo, MS, has been traveling to Hungary since the late 1970s—first to visit relatives, and later to start J & J Eger Wine Co., where he makes kékfrankos with partner János Stumpf. But his day job is writing about wine and researching the world’s best wine bars.

This story appears in the print issue of August 2016.
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TAGS Canada French Ontario Restaurant Toronto

David Paradela
Associate Editor

David joined Wine & Spirits in 2021 after immersing himself in the world of wine at the start of the COVID-19 pandemic. Originally from Boston, he graduated from Boston University with a degree in English and completed a master’s degree in Publishing and Writing from Emerson College in 2021. Prior to working at the magazine, he served as an editor and staff writer for the music blog Sound of Boston and worked in scientific publishing. Aside from wine, he loves basketball, arguing about Taylor Swift’s best album, and everything Greta Gerwig touches.

Corey Warren
Tastings Editor

Corey Warren moved to New York in 2015—fifteen years too late to join The Strokes—after earning a degree at Cornell in Comparative Literature. He started polishing glasses at Betony and threw himself into the restaurant world. Later, while a captain at Aquavit, he began working part time in the Wine & Spirits tasting department. Now, in addition to running tastings, he serves as critic for the wines of the Loire, Southern France, Argentina and South Africa. Corey likes almost anything bubbly, from Miller High Life, the Champagne of beers, to Champagne, the Champagne of Champagne, but he’ll drink anything once, and loves finding unique wines.

Tara Q. Thomas
Editor at Large

Since Tara Q. Thomas joined Wine & Spirits in 1997, she’s traveled the wine world from Argentina to Australia. A graduate of the Culinary Institute of America in Hyde Park, New York, with more than 20 years of experience in the food and wine world, Tara puts her culinary knowledge to use as W&S’s resident food critic, and is the critic for the wines of Austria, Germany, Eastern Europe, Argentina, and the Mediterranean. She’s particularly enthusiastic about the wines of Greece, where she once lived and cooked. Outside of W&S, Tara has authored two books, The Complete Idiot’s Guide to Wine Basics and The Pocket Idiot’s Guide to Wine; contributed to the Oxford Companion to Cheese as well as Oxford’s forthcoming volume on spirits; and writes a wine column for Culture: The Word on Cheese.

Patrick J. Comiskey
Senior Correspondent

A former sommelier, Patrick J. Comiskey serves as the W&S critic for all domestic wines outside of California—including New York, Oregon and Washington—and contributes articles on the wines and viticulture of these areas. His wine travels include regular visits to US wine regions, as well as trips to France, Italy, Germany and Australia. Comiskey’s writing credentials include contributions to the San Francisco Chronicle’s wine section, the Los Angeles Times, Bon Appétit and the Robb Report, and also teaches classes and moderates panels on viticulture, wine tasting and various wine regions. His recent book, American Rhône: How Maverick Winemakers Changed the Way Americans Drink (UC Press 2017), was shortlisted for the 2016 André Simon Food & Drink Book Award and 2017 Louis Roederer Domaine Faiveley Wine Book of the Year.

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Production Manager

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Susannah Smith
Editorial Coordinator

As a retail buyer, Susannah traveled abroad extensively, especially in Italy and Greece, to learn the stories behind her favorite wines and then connect others with the vines and the humans that make them. She is excited to join W&S, since that is the magazine’s mission. Raised to be curious, she finds, after over 20 years in the world of food and wine, that she loves best how wine touches so many disciplines—history, language, geology, cuisine, biology, horticulture—keeping the quest for knowledge fresh every day.

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Publisher & Editor

Editor and Publisher of Wine & Spirits since 1986, Joshua Greene began drinking wine with meals during a summer in Galicia, Spain, at the age of 13. In later years, he worked in wine shops in western Massachusetts and served as wine captain at Wheatleigh, a small inn in Lenox. After graduating from Princeton University in 1981, Greene pursued a career in magazines, focusing on the management of special-interest publications. His work with Wine & Spirits began on a consulting basis, eventually leading to his purchase of the magazine in 1989.

Greene has traveled extensively in the wine regions of Bordeaux, Burgundy, Champagne, Portugal, Italy, Spain, Australia, New Zealand, Chile, and all the major wine regions of the United States. In addition to his duties as editor and publisher, Greene serves as the critic for Napa Valley, Bordeaux, Burgundy, Champagne, Portugal, Rioja, Australia, New Zealand and South Africa. He also writes feature stories and commentary for each issue of the magazine.

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Director of Finance

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Account Manager

Having spent nearly a decade in the marketing world, Chloe followed her enthusiasm for wine to work at a wine marketing company, before joining the team at Wine & Spirits. She loves using creative strategy to help brands tell their stories and connect with their audiences. Chloe holds a Level 3 (Advanced) Certification from the WSET, as well as specializations in French and Italian wine.

Patricio Tapia
Senior Correspondent

After graduating with a degree in journalism from the Universidad de Chile in Santiago, Patricio Tapia attended Bordeaux University in France, where he studied for a diploma in wine tasting and winemaking. Since then, he has visited wine regions around the world and authored several books, including his annual Descorchados, a Chilean wine guide; The Wines of Colchagua Valley; TodoVino and Wines for Great Occasions. Tapia is also the South American correspondent for The Oxford Companion to Wine, The World Atlas of Wine and Oz Clarke’s Pocket Wine Book. For the past three years, he’s been a host on the El Gourmet channel in South America. At Wine & Spirits, Tapia is the critic for the wines of Argentina, Chile and Spain, and regularly contributes articles on these regions.