What’s on the menu at Aloette, a new French diner from the Alo team
Name: Aloette
Contact: 163 Spadina Ave., aloetterestaurant.com, @aloette_restaurant
Neighbourhood: Queen West
Owners: Patrick Kriss (Alo)
Chefs: Patrick Kriss and Matthew Betsch (Alo)
The food
Diner classics, prepared with the same care expected from Alo’s kitchen (even fry-making is a two-day process here). The à la carte lunch and dinner menus include things like fries dressed in cheddar and sausage gravy, a lettuce-wrap take on beef tartare and a signature burger topped with fried Beaufort cheese. For dessert: an apple pie sundae.
The drinks
Bar manager John Bunner (Bar Alo) worked closely with Pat Groves (The Passenger) to create the highballs currently on offer, including an adult take on a raspberry shake. Alo’s sommelier, Christopher Sealy, is behind the short wine list.
The space
With a whack of wood veneer, a leather-upholstered barrel ceiling and penny tile flooring, the 38-seat space (14 of those seats are bar stools) is very Alo-meets-old-timey-diner. Walk-ins only.
Chefs: Patrick Kriss and Matthew Betsch (Alo)
The food
Diner classics, prepared with the same care expected from Alo’s kitchen (even fry-making is a two-day process here). The à la carte lunch and dinner menus include things like fries dressed in cheddar and sausage gravy, a lettuce-wrap take on beef tartare and a signature burger topped with fried Beaufort cheese. For dessert: an apple pie sundae.
[caption id="attachment_437077" align="aligncenter" width="1593"] Homemade tostadas topped with Hamachi sashimi, Granny Smith apple, pickled onions and jalapeño. $14.[/caption]
[caption id="attachment_437072" align="aligncenter" width="1593"] Charred chorizo with fried eggplant, halloumi, basil, smoked paprika and olives. $12.[/caption]
[caption id="attachment_437070" align="aligncenter" width="1600"] Aloette's burger comes on a house-made potato roll and is topped with fried Beaufort cheese, sautéed onions, cheddar cheese mayo and shredded lettuce. It’s served with a pickle and double-cooked fries (which take two days to make). $18.[/caption]
[caption id="attachment_437076" align="aligncenter" width="900"] The Apple Pie Sundae layers warm apple pie filling with Chantilly cream, feuilletine flakes, apple crumble, whipped cream, house-made caramel sauce and vanilla ice cream. $10.[/caption]
[caption id="attachment_437071" align="aligncenter" width="1593"] Betsch (left) and Kriss.[/caption]
The drinks
Bar manager John Bunner (Bar Alo) worked closely with Pat Groves (The Passenger) to create the highballs currently on offer, including an adult take on a raspberry shake. Alo's sommelier, Christopher Sealy, is behind the short wine list.
[caption id="attachment_437069" align="aligncenter" width="900"] The low-ABV Bramble Shake is made with Tanqueray Rangpur, raspberry and coconut. $12.[/caption]
The space
With a whack of wood veneer, a leather-upholstered barrel ceiling and penny tile flooring, the 38-seat space (14 of those seats are bar stools) is very Alo-meets-old-timey-diner. Walk-ins only.
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