I’ve been a fan of award-winning restaurant Alo since its opening about three years ago. With the opening of its latest offshoot – Alobar Yorkville located at 162 Cumberland Street in the heart of Toronto’s most upscale neighbourhood – the burgeoning Alo brand is surely expanding at a rapid rate.
By now, Alo Restaurant is at the apex of every single “best Toronto restaurants” and “best Canadian restaurants” list. It has also recently won the internationally-renowned Relais & Chateux designation and is the only Canadian restaurant ranked on the 2018 list of the World’s Best 50/100 Restaurants. Building on the flagship brand’s success and accolades, its “bistro/diner” sister establishment, Aloette, was opened last year followed by the newest family member, Alobar Yorkville, two weeks ago.
Alobar positions itself as “a cocktail bar as well as a full-fledged restaurant offering choice seafood with the finest accoutrements, fish and chops off of the charcoal grill, and world-class wines, all served with genuine hospitality” on its website. My first dining experience there was excellent as my friend and I were seated at the only two bar stools facing the open kitchen (the rest of the bar stools face the bar). I loved the hamachi, tuna tartare and foie gras appetizers, and my Pacific Cod as an entree was heavenly. Alobar is a classy and sophisticated combination of the food at the original bar of Alo Restaurant and the open kitchen “performance” at both Alo and Aloette. The banquette table arrangements at Alobar also reminded me of the seating at Alo. The room was decorated with an understated elegance and the vibe was lively, attracting primarily a boomer clientele.
I’ve also read from the website of Canada’s 100 Best Restaurants that Alobar features a Josper oven, a Spanish-made combination oven and grill powered exclusively by charcoal. Apparently, Jospers are de rigeur at the best tapas bars, grill rooms and grill-friendly fine-dining establishments across Europe and Asia. They are ultra expensive and there are only a few restaurants in Canada who have such an installation best used for grilling vegetables, fish or beef. Alobar has only 50 indoor seats and without any opening fanfare, the new restaurant is already sold out for at least a week in advance.
In terms of branding, I think Chef Owner Patrick Kriss is spot-on with his three restaurants. Alo is the flagship fine-dining brand – exclusive, sophisticated, world-class, and almost inaccessible with a two-month advance booking requirement and long wait lists. Right below Alo on the ground floor is Aloette, the sub-brand that is almost the opposite of Alo – accessible, very casual, and fun with no reservations required. Now comes Alobar Yorkville, the intermediate sub-brand – elegant, smart casual, intimate and vibrant – located in one of the most exclusive and chic neighbourhoods in Toronto. But all three brands share the same consistent qualities that have earned Kriss his accolades: attention to detail, excellent food and service, and beautiful ambiance.
I have shared with Chef Kriss in person what I think is his most distinct unique selling proposition that differentiates the Alo brand from the competition – the stellar quality of his people. Never have I seen elsewhere a team who absolutely shares Kriss’s vision and values for the Alo brand in everything they do. From the kitchen to the servers to the mixologists to the reception to the managers, everybody shares the same strong passion to deliver excellent service, genuine and warm hospitality, and an unforgettable experience for the customers in all three restaurants. In fact, the Alo group of restaurants are the only eateries in Toronto where I would not hesitate to leave a well-deserved 20 percent service gratuity when the bill comes.
Kudos to Kriss who not only has discerning eyes for recruiting the best people, but also has the foresight to help his team grow with him and his business. I’ve noticed him promoting high performers whenever possible from within the organization which is always the most effective way to retain talents. Customers frequent any of the three Alo restaurants not just because of the delicious food, but also the same consistent experience that they deliver during each visit. It remains to be seen whether Chef Kriss’s ambition and vision would take him beyond Toronto and even around the world similar to what Daniel Boulud, David Chang, Jean-Georges Vongerichten and Joel Robuchon have accomplished. But Chef Kriss is still young and, for now, his star is very bright in the culinary and hospitality firmament!