fine dining

"We're selling 1,500 burgers a week": A Q&A with Alo chef Patrick Kriss, who turned Toronto's fanciest restaurant into a takeout joint
Food & Drink

“We’re selling 1,500 burgers a week”: A Q&A with Alo chef Patrick Kriss, who turned Toronto’s fanciest restaurant into a takeout joint

"Obviously Alo isn’t a restaurant that we imagined with takeout in mind, but we’re in survival mode"
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