From season to season, the menu at alo can change quite a bit. While there are definitley ingredients they like to use that appear consistently on the menu, I seem always to enjoy the dishes they come up with. For this visit, I was again booked at the Chef’s Counter, which directly overlooks the kitchen. Usually, I get seated in the center spot as the 7th seat (Six diners is usually the number they will accommodate, but they will squeeze in a 7th diner if requested. They do not turn the counter seats during the evening). For this visit, they only booked six diners (there was another solo diner who was seated earlier), and I had a seat at the end of the counter closest to the main dining room.It was nice to have just a little more space, and I had a slightly different perspective on the kitchen – I was closest to the final assebly area for the dishes (both for the counter and for the Dining Room).
I started off with a new non-alcoholic cocktail that was on the menu called Tropic Thunder. Prior to this visit, they did not have Seedlip at the bar. I ordered wine for later.
The first bites were a Dungeness crab tart with crème fraîche and an egg foam topping, and goat cheese in in a fried feuille de brick pastry roll (also known as warqa, which is like phyllo).
The next bite was Japanese fluke (hirame) dressed with shiso, and layered atop with jalapeño puree, avocado purée and red shiso leaves.
The next course featured Big-eye tuna tartare. This was dressed with shio koji and served with watermelon radish, dashi jelly, and celtuce.
Next up was a very nice dish of Koshihikari rice, tossed with fried trumpet mushroom, crème fraîche, and topped with a porcini mushroom Hollandaise sauce and puffed rice.
My next beverage was the 2017 Heidi Schrock Sauvage Muskateller from Austria.
The next dish was Nova Scotia poached lobster with potato foam, little neck clams and a shellfish emulsion underneath, polenta chips, and confit Yukon gold potatoes.
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