To Our Alo Guests,

It’s been 10 years since Alo opened. We’ve taken a few moments to reflect on how far we’ve come this past decade and how many guests have become dear friends of ours. But we can’t help asking what the next 10 years will look like.

With that in mind, we have decided it’s time to give Alo a little care and attention. This January, the restaurant will close for a short period while we make a series of thoughtful enhancements to the dining room. The updates, from new furnishings to refreshed finishes, are designed to further elevate the experience, while keeping the spirit of Alo exactly as you know it: warm, inviting, and focused on hospitality.

These upgrades are about creating a space that continues to inspire us and feels even more comfortable and beautiful for our guests. We look forward to welcoming you back in the new year and sharing the next chapter of Alo.

On behalf of our entire team, thank you for your continued support and trust. It has been a privilege to cook for you and we hope Alo will continue to be a place where lasting memories are made, for generations to come.

During our closure, we invite you to dine and celebrate with us at Alobar Yorkville, Alobar Downtown, Aloette, Aloette Bay, and Alder at the Ace Hotel.

Warm regards,
Patrick Kriss
Chef & Owner

10 Years of Alo: A Conversation with Chef Patrick Kriss

To mark Alo’s tenth anniversary, we sat down with Chef Patrick Kriss to reflect on the restaurant’s early days, the evolution of Alo Food Group, and the lessons learned over a decade in one of Canada’s most acclaimed kitchens.

Q: Can you take us back to opening night at Alo—what do you remember most vividly?
PK: I know we did 16 covers opening night. What I mainly remember is that it felt like I was hosting a dinner party with my parents coming over. That energy of trying to make everything perfect, like you just moved out and you’re having family over for the first time, that’s what it felt like. 

We also had this idea to offer choices throughout the menu, but couldn’t land on a second fish course we liked, so we scrapped the choice entirely and just served one fish dish. Kind of funny what you remember all these years later, but that’s how it went. I also remember thinking a couple that came in during the first month or so absolutely hated their experience, but they’ve been regulars ever since. 

Q: What’s something you wish more people understood about the behind-the-scenes of running a restaurant like Alo?
PK: Honestly, I don’t expect people to understand what it’s like to run a restaurant. It’s not their job to know what happens behind the scenes. Our job is to give guests an experience that feels seamless. Some days, you may be going through a rough time, then the restaurant lights go on, you suddenly get a rush of energy, and you try to give people the best night you can. People come to our restaurants to enjoy their meal, that’s all I want. 

Q: You’ve built a group around Alo. What was the moment you knew you were ready to grow beyond just one restaurant?
PK: I never knew I was ready. I still look at myself sometimes and ask, “Am I ready for all this?” But by then, you realize you’re already in motion and you just can’t go backwards. That’s been the truth since day one.

Q: Why is it called Alo?
PK: The real story? Ok, I wanted a three-letter word that started with an A so it would show up first on alphabetical lists. That’s really where it originated from. 

Q: What would 2015 Patrick say to 2025 Patrick?
PK: Sometimes being naive is a good thing in business. Just having no idea what’s around the corner, can be a gift. When we opened Alo, I didn’t have voices in my head telling me all the things that could go wrong. I just had a goal. Sometimes, the less you know, the freer you are to go after something big.

Also, I would say, “this is going to be harder than you think”. And, “what feels big today will be nothing in ten years.” That perspective shift is everything.

Q: If you weren’t running a restaurant group or cooking professionally, what do you think you’d be doing?
PK: I honestly have no idea. I’ve been doing this since I was 15. I didn’t have a plan B. I poured everything into this, and maybe that’s part of why it worked; there wasn’t room for anything else. It’s this or nothing. 

Seasonal Sips: Alobar Downtown’s Sommelier Andrea Calini on Spring Wines

World-class wines are an integral part of the Alo Food Group experience, where thoughtful pairings and expertly curated selections elevate every meal. As spring brings new wines with lighter and unique flavours, we connected with Head Sommelier Andrea Calini to explore his approach to seasonal wines, his philosophy behind building a by-the-glass list, and the inspirations that guide his ever-evolving wine program.

Question: What makes spring such an exciting season for wine?

Answer: Spring is the month of rebirth! For example, our current selection of white wines by the glass are fresh, mineral-driven, and crisp. I always look forward to this time of year as it is the perfect time to enjoy a light and fresh wine! 

Q: What’s your personal favourite spring wine on our list right now — and why?

A: I do not have a specific wine that I like the most. For our “by the glass” selection, I truly enjoy all of them! If I had to choose one wine in particular, a glass of Verdicchio from Andrea Felici is always a pleasure to drink 

Q: Can you also highlight what makes our spring wine selection unique?

A: The spring wine selection comes from Mother Nature. The climate dictates the final production of wine which is why I say: never go against her!

Q: Do you have a go-to spring food and wine pairing? Any unexpected or underrated combinations?

A: My favorite combination for the springtime is simple: a very nice bottle of wine, red or white, and someone to share it with. Sometimes, you don’t even need food at all!

Q: Tell us more about your journey with wine — how did your passion begin?

A: I started my journey in the kitchen at 16 years old. I became a Sommelier at 21 with the Italian Sommelier Association. Once I landed here in Canada, I took the Wine & Spirit Education Trust (WSET) and the Court of Master Sommelier. Even today, my research and curiosity in the world of wine have never stopped. 

Meet The Team: Alobar Downtown’s Star Sommelier

World-class wines are at the heart of Alobar Downtown and the unique collection is the centrepiece of the chic bar lounge. The Financial District eatery was recently awarded the coveted Wine Spectator’s 2024 Award of Excellence and Andrea Calini is the Head Sommelier who puts his knowledge and passion into every pour. To celebrate this incredible accolade, we caught up with Andrea to learn more about the innovative wine program at Alobar Downtown.

Questions: Can you outline Alobar Downtown’s Wine Program?
Answer: The ABD wine program is built with classics and less known labels. My priority is to deliver our guests something unique and fun that cannot be found elsewhere. I relay the story and the style behind the wine guests select for their evening.  

Q: How did you become interested in wine?
A: I became interested in wine when I was 18 while working in a kitchen in Italy. A teacher and mentor in High School saw the passion in me, and when I turned 21, I studied to become a Certified Sommelier. I switched careers focusing on the wine world and interacting with guests by being a floor sommelier. Of course, I never lost interest in the kitchen world. 

Q: How do you select the wines for Alobar?
A: I select wines based on seasonality and menu changes. It’s my responsibility to adapt the wine program to Chef Patrick’s dishes.

Q: Can you provide some practical tips for people looking to grow their palate and ‘get into’ wine?
A: I always recommend trying everything! Your palate evolves every time you feel and taste something new! I will always suggest starting with grapes that you are more familiar with and then moving into more unknown territory. 

Q: Are there tips you can share about the proper way to drink wine or pairing basics?
A: How to pair wine? Learn the basics first, and then with the experience, you can play in different ways! I always find it fun to go outside the box, always with logic behind every sip.