Restaurant Porn: ALO FIRST YEAR ANNIVERSARY IN TORONTO

Epicurean Exploits - Food and Recipes
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Foodies,
Board member Jay Shampur and I attended an invite-only first year anniversary dinner at Alo, the premiere tasting menu restaurant in all of Toronto, this past Monday. This was a special one-time only menu in honor of their anniversary.

The evening began with a brief reception during which Fleury N.V. Blanc de Noirs was served up with hors d’oeuvres. After which we were promptly seated for dinner. First up was white sturgeon Beluga caviar in creme fraiche. This was served iwth a Fleury Blanc de Noir. Sommelier Christopher chose to serve this in a wide Burgundy glass which I had mixed feelings about. Definitely brought out more nose and flavors but really killed the bubbles. He told us he wanted us to taste is as a great wine. I get that but the fun is in the bubbles. Still, bubbles do kill a lot of the flavor by coating the palate so I understand. This probably explains the trend towards diamond shaped flutes now.
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Next was a Japanese Shima Aji sashimi dressed with verjus gel, heirloom beats, black bread crumbs and creme fraiche. Beautiful dish and I loved the use of the verjus as opposed to the usual citrus or vinegar to provide acidity. Served with Pearl Morissette Cuvée Redfoot Riesling but I thought it was much better with the Fleury.
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Third up was a delicious slice of terrine made from Moulard duck and foie gras terrine. Jay had a Toro Sashimi as he doesn’t eat duck. The terrine was absolutely delicious.
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Next was a famous Alo standard, their pillowy Pain au Lait but there were a couple of extras to the usual house cultured butter. There was also a black truffle butter and a peau du lait (literally, milk skin in French) which was made by simmering milk slowly and then skimming the skin that forms on top. Served with Henriques & Hnrques Rainwater Madiera, whose slight sweetness was a perfect match with the slightly sweet bread and butters.
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Next up was an extremely rustic Cockscomb stew. For those unaware, this is a stew whose main ingredients the tough red membrane on top of a male rooster’s head along with its wattles and testicles. Fortunately, they didn’t print that on the menu itself. Extremely rich dish, maybe even more so than the Moulard duck terrine. Served with Jean Bourdy Cotes du Jura Blanc, a Jura Chardonnay with a slight oxidative note that gives it a bit more richness than the usual French Chardonnay. Very reminscent of a Pearl Morissette Chardonnay from Ontario, actually.
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The first main was a freshly steamed Pacific halibut fillet in butter sauce served with zucchini flower tempura, cheterelles, and shaved frozen foie gras. Absolutely perfect and moist, probably the best restaurant Halibut I have ever had. Served with a Domaine de L’Henri Chablis 1ere Cru Fourchaume. Not a bad match but the Pearl Morissette was much better due to the oxidative note going better with the foie gras.
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Our last main was a tender medium-rare Beef Ribeye. This was served with my absolute WOTN, a 2004 Borgogno Barolo. A poster on the board told me in my loving fawning tribute to the Roche de Bellene Gevrey-Chambertin that Barolo would make forget Pinot Noir ever existed. If they’re all like this… he’s right. Incredible wine that literally made me a Barolo convert on the spot.
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As usual, Alo gets the palate cleanser idea right by doing it after all mains and before dessert with a refreshing and lightly sweetened sheep’s milk spumante foam sitting in a pool of Sake. Then it was on to desserts.

The first was macerated strawberries topped with cheesecake and milk foam. Served with a Cascinetta Vietti Moscato d’Asti which was a perfect match.
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Next was a dark chocolate ganache covered peanut mousse decorated with dehydrated peanut foam. There was a surprise third dessert for the anniversary, a dark chocolate ganache covered dark chocolate cake. These were all served with a Domain La Tour Vieille Banyuls Reserva. Lighter in body than a Vintage Port, it went perfectly with the chocolate. Not complex, but nice.
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Our last treat was a mignardise of minature brown butter gateaus served with lemon curd for dipping.

Another spectacular menu at what is now the premiere tasting menu destination in all of Toronto. Our thanks to chef Patrick, general manager Amanda, and sommelier Christopher for a thoroughly amazing dinner evening. Till we dine again.