Before proceeding with my review, based on tonight’s memorable and enjoyable experience, I would just like to comment on the couple of 1 and 2 stars out 5 rating which I came across in recent food-blog reviews that prompted me to say … “ WTF made those reviewers post such ridiculous BS?! Guess they must be eating under the influence of local anesthetic that had not worn off, after seeing their dentist?! “
Back to the meal!
Prior to Alo’s arrival at the Toronto food scene, for the past two decades, George and (ex) -Splendido had been my two most favorite ‘French-themed‘ restaurants in town. Both feature tasting menus with wine pairing and both with gifted students of legendary master-chef Anton Mossiman at the helm……Lorenzo Loseto and David Lee.
After an acclaimed two decades, Chef Loseto - winner of the 2014 ‘ Gold medal plate Canadian Culinary competition ‘, is still heading the kitchen at George. Not only did this gastronomic stalwart manage to beat out and survive the pandemic scare and shutdown, it is currently in full swing and going strong. Its creative and talented chef and kitchen continue to deliver eye-appealing and delectable culinary fare to the tables.
This evening, with the help of GPS and braving smog and haze, not to mention the notorious rush hour, downtown traffic and Queen street construction, we miraculously arrived safely at our venue destination. I, with raised adrenaline levels and my eating-partner driver with sweaty palms!
In the past, for our multi-course tasting menu, my dining partner and I have always been served a separate and different dish during the course of our dinner……a 7+ course meal for two resulting in an array of 14+ different dishes/preparations. That was fun and showcased the skill and creativity of Chef Loseto and his team. However, the approach also created conflict, dilemma and disappointment for us, in that, in a few instances, one of us was served dishes with ingredients that the other person fancied and vice-versa.
Therefore, for tonight’s dinner. to play safe and to avoid disappointment and jealousy, we have requested ahead of time that IDENTICAL dishes of the same course be served to both my partner and myself. This approach also allows us to compare notes of the same dish.
Tonight’s menu approach: We decided to place our gastronomic journey and fate at the hand of Chef Loseto. His multi-faceted, fusion Omakase menu ended up with a superb and imaginative 9 course feast. The dishes include:
Amuse bouche: Stuffed Zucchini Flower Tempura
Appetizers: Tuna Tataki Wrap
White Asparagus with crudo marinated Hamachi
Seafood courses: De-constructed Dungeness Crab Cake
Char-grilled Octopus
Meat course: Wagyu Beef wrapped grilled Romaine Lettuce
Seared Foie Gras with Roasted Squab
Main course: Seared and roasted Venison Rack
Cheese course: Ashley Goat Cheese and Mountain oak cow’s milk Cheese
Dessert course: Alberobello chocolate and salted caramel Gelato
Cherry, Mascarpone, Mango Mousse Cake
Wow! What a surprise and what a meal! The first impression of many dishes were eye-appealingly pretty and busy in a psychedelic way……an edible Joan Miro Painting?! However to our amazement and surprise, the combined ingredients and products somehow yielded a harmonious mouth feel and taste profile!..a reflection of the chef’s skill and understanding of the various components and elements used!
Of all the dishes presented, the perfectly cooked, ‘oh-so-delicious’ Venison dish rose head and shoulder above the rest and really made my evening! Coming in a close second was the Foie Gras and Squab dish. Again, the main components of this dish were perfectly executed. So many honorable dishes worth mentioning, they included the White Asparagus and Hamachi, the smoky Chargrilled Octopus, the deconstructed Crab Cake, the Mascarpone Mango mousse cake……etc. IMHO, a more lenient Michelin inspector would have given George a star?!
Lastly, a special thank you to our friendly, warm, attentive and professional server - ‘Ryan’, who kept us entertained in between dishes, due to a packed house tonight!
