Local Guides World
Gastro W.
4 reviews on 1 places
Their three-course menu ($55) started with a plate of hot focaccia buns, which had a lovely crispy exterior and soft fluffy centre. Salty and slightly oily, if you’re a lover of Jack Astor’s pan bread, Il Covo’s elevated version is delicious even without all the garlic and parmesan.
In true Italian fashion, our first course was a rigatoni con ragu where fat tubular pasta was swimming in a meaty Bolognese made with pork, beef, and chicken. The pasta was al dente, the sauce hearty and not overly acidic, and the light shreds of cow’s milk cheese adding a touch of creaminess. It’s a pasta that would make any nonna happy.
My body was craving iron that evening so I continued with the tagliata di manzo. Our server didn’t even bother asking how we’d like the steak prepared, instead the seared flat iron steak arrives a perfect medium rare. Thankfully, the plain dinner knife they provided was sharp enough to cut through the tender beef.
Given the main contained no starch, I did find the greens – a mix of pickled leeks, watercress, and mushrooms – too salty as a side. Especially when the brown butter jus was already fairly seasoned as well. It’s a shame there wasn’t even a couple of wedges of roasted potatoes, it would really help balance out all the strong flavours.
Not wanting to risk a sleepless night, I opted out of the afragato for dessert and went with the aranciata sorbetti instead. Sorbet isn’t overly exciting, but I liked that Il Covo’s version wasn’t too tart, and the addition of mint and Prosecco gave the orange sorbet a bit of interest.
In true Italian fashion, our first course was a rigatoni con ragu where fat tubular pasta was swimming in a meaty Bolognese made with pork, beef, and chicken. The pasta was al dente, the sauce hearty and not overly acidic, and the light shreds of cow’s milk cheese adding a touch of creaminess. It’s a pasta that would make any nonna happy.
My body was craving iron that evening so I continued with the tagliata di manzo. Our server didn’t even bother asking how we’d like the steak prepared, instead the seared flat iron steak arrives a perfect medium rare. Thankfully, the plain dinner knife they provided was sharp enough to cut through the tender beef.
Given the main contained no starch, I did find the greens – a mix of pickled leeks, watercress, and mushrooms – too salty as a side. Especially when the brown butter jus was already fairly seasoned as well. It’s a shame there wasn’t even a couple of wedges of roasted potatoes, it would really help balance out all the strong flavours.
Not wanting to risk a sleepless night, I opted out of the afragato for dessert and went with the aranciata sorbetti instead. Sorbet isn’t overly exciting, but I liked that Il Covo’s version wasn’t too tart, and the addition of mint and Prosecco gave the orange sorbet a bit of interest.
This is a review for delivery
I often think eating out means having something unhealthy; meals generally contain more salt and more fat. That’s until we ordered in from Karbouzi and found their chicken souvlaki dinner ($26) tasted homemade. This isn’t a disparaging comment towards the chef, the entire meal was clean tasting leaving me satisfied but not sinfully so.
The chicken was covered with a delicate char and remained tender thanks to the pepper slices in between that seem to baste the bird with juices. There wasn’t an outrageous portion of sides, the protein simply accompanied with lemony roast potatoes and fluffy rice that were both low on salt, but the cool tzatziki and chicken juices really helped.
I often think eating out means having something unhealthy; meals generally contain more salt and more fat. That’s until we ordered in from Karbouzi and found their chicken souvlaki dinner ($26) tasted homemade. This isn’t a disparaging comment towards the chef, the entire meal was clean tasting leaving me satisfied but not sinfully so.
The chicken was covered with a delicate char and remained tender thanks to the pepper slices in between that seem to baste the bird with juices. There wasn’t an outrageous portion of sides, the protein simply accompanied with lemony roast potatoes and fluffy rice that were both low on salt, but the cool tzatziki and chicken juices really helped.
This is a review on delivery
Fried appetizers like the mixed vegetable pakora ($5.50) are terrible for delivery. Pakoras I’ve had in the past have been fluffy fritters studded with shredded vegetables, crispy on the outside and soft on the inside. Copper Chimney’s are dry like food court falafel that have been left on the warmer all day. It’s such a shame, as I can see the large pieces of onions and carrots in the batter. It’s just so overdone (or perhaps fried during lunch and merely re-heated for dinner) that I had to wash it down with a drink.
Another overcooked dish was the lucknowi reshmi kebab ($14). Maybe tandoori is something that must be eaten at the restaurant, as Pataki’s review mentioned it being moist and delicious. What arrived at our house was covered in a tasty spice mixture (like a slightly spicy saffron), but so dry that it’s like eating cubes of chicken breast that has been reheated in a microwave and then cooled down again. Another gulp of drink to get this down.
The best part of the dish was the creamed coriander and mint chutney dipping sauce. It’s such a great refreshing bright yoghurt sauce that I tried it with everything in the meal. If you don’t get the kebab, it’s even worth ordering the condiment solely to put on other items.
Finally, the meal improved when I turned my attention to the saag paneer ($12), the spinach and onion puree so fresh and vibrant tasting, unlike so many other places where it’s rendered to a dark mush. Large cubes of soft Indian cheese are mixed throughout, these were thankfully left neutral and remained moist.
The saag goes wonderfully with basmati rice ($4) or garlic naan ($3.50), both sides arrive in huge portions (the naan two times larger than ones found in other restaurants). I just wished we ordered more curries to go with the grains.
Instead, I had to try their shrimp biryani ($17) and wasn’t disappointed. Despite it looking like another order of basmati when we opened the lid, get through the first layer and you’re greeted with a lovely fragrant rice that’s filled with flavours and a kick of heat that had me reaching for the raita. Here the shrimp were cooked nicely, still plump and tender despite trying this dish last.
Fried appetizers like the mixed vegetable pakora ($5.50) are terrible for delivery. Pakoras I’ve had in the past have been fluffy fritters studded with shredded vegetables, crispy on the outside and soft on the inside. Copper Chimney’s are dry like food court falafel that have been left on the warmer all day. It’s such a shame, as I can see the large pieces of onions and carrots in the batter. It’s just so overdone (or perhaps fried during lunch and merely re-heated for dinner) that I had to wash it down with a drink.
Another overcooked dish was the lucknowi reshmi kebab ($14). Maybe tandoori is something that must be eaten at the restaurant, as Pataki’s review mentioned it being moist and delicious. What arrived at our house was covered in a tasty spice mixture (like a slightly spicy saffron), but so dry that it’s like eating cubes of chicken breast that has been reheated in a microwave and then cooled down again. Another gulp of drink to get this down.
The best part of the dish was the creamed coriander and mint chutney dipping sauce. It’s such a great refreshing bright yoghurt sauce that I tried it with everything in the meal. If you don’t get the kebab, it’s even worth ordering the condiment solely to put on other items.
Finally, the meal improved when I turned my attention to the saag paneer ($12), the spinach and onion puree so fresh and vibrant tasting, unlike so many other places where it’s rendered to a dark mush. Large cubes of soft Indian cheese are mixed throughout, these were thankfully left neutral and remained moist.
The saag goes wonderfully with basmati rice ($4) or garlic naan ($3.50), both sides arrive in huge portions (the naan two times larger than ones found in other restaurants). I just wished we ordered more curries to go with the grains.
Instead, I had to try their shrimp biryani ($17) and wasn’t disappointed. Despite it looking like another order of basmati when we opened the lid, get through the first layer and you’re greeted with a lovely fragrant rice that’s filled with flavours and a kick of heat that had me reaching for the raita. Here the shrimp were cooked nicely, still plump and tender despite trying this dish last.
As I recount my latest experience at Alo, I grapple with the final mark: would I still consider them a 9 or a “top pick”? There were dishes that were incredible, but then some that missed the mark. The tasting menu ($225 per person) was off to a shaky start when the canapés arrived.
We’re instructed to eat the four bites in a particular order. The first, an oyster with compressed cantaloupe and Iberico ham oil had a fishy essence without an acidic element (like the traditional mignonette or lemon) to help cut through the strong taste. It also seemed off that it wasn’t ice cold for something that should be served uber fresh. The first bite was a bust.
Slowly, the redemption started with the beautifully presented uni tart, which was made even creamier with a thick crème fraiche on the bottom. While this wasn’t mind-blowing, it was at least not repulsive.
After the fishy oyster I had doubts about the mackerel tart, but this was unfounded as the meaty fish was very clean tasting and well balanced with bright pops of the daintiest tomatoes and fruit. Indeed, there was an ocean-like essence from the caviar, but it wasn’t overpowering.
The canapés ended with a foie gras and strawberry jelly tart that created a sweet and savoury element. This was surprisingly good and wonderfully rich.
It’s unclear if Alo is pandering to Michelin inspectors as the procession of Japanese dishes just seem out of place at a French restaurant. Sure, I can understand if they want to throw in one dish that’s has a Japanese influence, but to feature a handful was just too much.
Moreover, some dishes just can’t live up to what you’d be served during an omakase meal. Chef Patrick Kriss should drop the madai course, a sea bream paired with chili oil, caviar, and kumquat. Like the oyster, it was fishy and warm. Give me this fish cool with freshly grated wasabi and soy sauce any day.
The kinmedai was better, the red snapper was at least cold and refreshing with the oh so finely julienned radish in the centre. The various oils complimented the fish nicely and this was an improvement over the other sashimi course. If Alo must have a sashimi course (why would it), one is enough.
Having a soft spot for chawanmushi I wouldn’t be opposed to this remaining on the menu. The actual steamed egg was hot and silky, but then enhanced with lovely French and Western elements: smooth foie gras tofu cubes, fragrant truffle paste, crunchy radish, sweet corn, and crispy chicken skin. All this amongst a pool of reduced capon broth. What an incredible dish!
This is a long review, head to Gastro World for the rest.
We’re instructed to eat the four bites in a particular order. The first, an oyster with compressed cantaloupe and Iberico ham oil had a fishy essence without an acidic element (like the traditional mignonette or lemon) to help cut through the strong taste. It also seemed off that it wasn’t ice cold for something that should be served uber fresh. The first bite was a bust.
Slowly, the redemption started with the beautifully presented uni tart, which was made even creamier with a thick crème fraiche on the bottom. While this wasn’t mind-blowing, it was at least not repulsive.
After the fishy oyster I had doubts about the mackerel tart, but this was unfounded as the meaty fish was very clean tasting and well balanced with bright pops of the daintiest tomatoes and fruit. Indeed, there was an ocean-like essence from the caviar, but it wasn’t overpowering.
The canapés ended with a foie gras and strawberry jelly tart that created a sweet and savoury element. This was surprisingly good and wonderfully rich.
It’s unclear if Alo is pandering to Michelin inspectors as the procession of Japanese dishes just seem out of place at a French restaurant. Sure, I can understand if they want to throw in one dish that’s has a Japanese influence, but to feature a handful was just too much.
Moreover, some dishes just can’t live up to what you’d be served during an omakase meal. Chef Patrick Kriss should drop the madai course, a sea bream paired with chili oil, caviar, and kumquat. Like the oyster, it was fishy and warm. Give me this fish cool with freshly grated wasabi and soy sauce any day.
The kinmedai was better, the red snapper was at least cold and refreshing with the oh so finely julienned radish in the centre. The various oils complimented the fish nicely and this was an improvement over the other sashimi course. If Alo must have a sashimi course (why would it), one is enough.
Having a soft spot for chawanmushi I wouldn’t be opposed to this remaining on the menu. The actual steamed egg was hot and silky, but then enhanced with lovely French and Western elements: smooth foie gras tofu cubes, fragrant truffle paste, crunchy radish, sweet corn, and crispy chicken skin. All this amongst a pool of reduced capon broth. What an incredible dish!
This is a long review, head to Gastro World for the rest.