Some of the city’s top tables known strictly for their dine-in experience have began to offer takeout or delivery services.
Story & Photography | Renée S. Suen
At his first Canadian restaurant, Executive Consulting Chef Akira Back brings food to the city that has garnered him a Michelin star at DOSA, in Seoul. Here, you can savour Contemporary Japanese cuisine using Korean ingredients and flavours featuring some of the celebrated chef’s playful signatures like the Tuna pizza, a crispy baked tortilla crust topped with paper-thin slices of tuna and kissed by truffle oil and Maldon sea salt. Other highlights include Back’s version of the Cali and spicy tuna roll, as well as the wagyu fried rice. Vegetarians can also enjoy options such as the mushroom pizza and vegetable roll.
The limited edition menu is available for delivery and pick up from Bisha Hotel’s ground level French Made café starting at 11am daily. Add a bottle of wine or stock your back bar with a selection from their spirit list, or even a treat from the bakery like the yuzu and Ontario strawberry Japanese sponge roll.
Akira Back’s popular items go well with a dessert out of French Made’s pastry kitchen including a whole dessert roll.
Tuna pizza is one of Back’s signature dishes.
Show Me the Roll is a shrimp tempura maki roll topped with salmon belly aburi and chipotle sauce.
The yuzu and Ontario strawberry Japanese sponge roll is produced by French Made café where clients pick up their orders.
2nd Floor, 80 Blue Jays Way, 437-800-5967, http://www.akirabacktoronto.com/
Under the direction of chef-owner Patrick Kriss, Canada’s top restaurant is known for their evolving seasonal tasting menu and difficulty of securing a reservation. Having already pivoted their less fussy refined French diner, Aloette, to take-away service including their fried chicken paired with yuzu honey and hot sauce or their signature burger topped with griddled Beaufort cheese, the group’s flagship restaurant now serves a limited number of guests (108 total orders for parties of two or four) four days each week, with special menus that may include share-friendly barbecue on holidays. These curbside pick-up meals prepared by the senior Alo team can be ordered through the restaurant’s reservation system, TOCK, and changes weekly.
Just like dining at Alo, the five-course meal is made using pristine ingredients prepared with French techniques. Similar to the tasting menu, guests can add on supplemental items like wagyu tartare or a cheese course, plus a half or full bottle of natural and biodynamic wine featuring Canadian producer, Pearl Morissette.
Packed with a personalized and labelled menu, a fun and upbeat Spotify playlist (Alo_restaurant/Alo at home) has been curated by Kriss himself so that the perfect ambiance can be experienced at home as well, making at-home date nights just that easy.
Alo’s kitchen where the senior team prepares the limited available meals.
The weekly changing take out meal is limited by availability. (photo credit: Instagram @eat_car)
163 Spadina Ave., 3rd Fl., 416-260-2222, http://alorestaurant.com