I was looking forward to my third visit to Alo since an early spring menu often has chef’s being innovative in what they can do with available ingredients. I was also very interested in seeing how the menu would continue evolving. On my first visit, most of the tasting menu consisted of dishes from the a la carte offerings. This time, the chef told me that only one dish was being offered at both the chef’s counter and at the tables.
They continue to offer a choice of white or dark napkins to use when I sat down.
To start off the meal, I opted for a non-alcoholic beverage – the pear tea and lemon, which went very well with the opening snacks. I did order wine later, and instead of me just picking the Chablis from the list, they offered to pick something that was open from the wine pairings. They poured a Grüner Vetliner, which, when I finally got a menu at the end, was not on it. But it was a good choice for menu.
The first snack was a couple of gougères – fontina cheese puffs with fermented jalapeños and charred onion powder. This was warm and light.
This was followed by a Vancouver oyster with green apple gelée and a nasturtium.
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