“Like chef Patrick Kriss’s masterwork, Alo, and his informal little opus Aloette, Alobar is a triumph of gastronomy. It’s obviously less formal than the prix fixe Alo, and more so than the burger ’n’ frites Aloette. Alobar’s lineage traces right back to Roger Vergé and Georges Blanc, two of the great Michelin three-star chefs of France. This thanks to Patrick Kriss’s three years as chef de partie at Daniel, chef Daniel Boulud’s flagship in New York. His shrimp and grits is a magnificent throwback to Acadia, where he cooked the food of the low country. Cheddar melting with buttery silken grits and lightly charred shrimp: Heaven!” - Joanne Kates, TRNTO, February 15th, 2019 / Crédit photos :Alobar
“Like chef Patrick Kriss’s masterwork, Alo, and his informal little opus Aloette, Alobar is a triumph of gastronomy. It’s obviously less formal than the prix fixe Alo, and more so than the burger ’n’ frites Aloette. Alobar’s lineage traces right back to Roger Vergé and Georges Blanc, two of the great Michelin three-star chefs of France. This thanks to Patrick Kriss’s three years as chef de partie at Daniel, chef Daniel Boulud’s flagship in New York. His shrimp and grits is a magnificent throwback to Acadia, where he cooked the food of the low country. Cheddar melting with buttery silken grits and lightly charred shrimp: Heaven!” - Joanne Kates, TRNTO, February 15th, 2019 / Photo credit :Alobar
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