Michelin Star-Awarded Don Alfonso 1890 Opens In Toronto  

*By Erin Nicole Davis*

Toronto has a sprawling new Italian spot – one from a world-renowned chef.

Housed in the historic Consumer’s Gas Building of 1852 on Toronto Street, Don Alfonso 1890 Toronto is now the first North American location of chef Ernesto Iaccarino’s Don Alfonso 1890, a restaurant that has been awarded Michelin stars for its Italy location.

The new restaurant, which officially opened for business on June 27, is the latest venture from Toronto hospitality staple Nick Di Donato of Liberty Entertainment Group.

For those who lack the intel of a seasoned foodie, Don Alfonso 1890 is an internationally recognized, award-winning concept with locations in Italy, New Zealand, China, and now Toronto. The restaurants showcase the cuisine of Chef Ernesto Iaccarino and the fresh flavours of the Amalfi coast, with a cuisine characterized by its artistic modernity and Mediterranean flare.

While a meal at this bustling new spot naturally doesn’t come cheap, it definitely hits all the marks when it comes to a “special occasion” place if dropping dollars isn’t an issue.

The Food At Don Alfonso 1890

After spending several months in Italy working with Chef Ernesto Iaccarino at the original Don Alfonso 1890, Chef Saverio Macri oversees the kitchen at Don Alfonso 1890 in Toronto. In the large, open dining room, guests can enjoy an eight-course tasting menu ($150) that begins with a collection of canapés and fresh bread accompanied by oil and a memorable smoked butter. This is followed by courses that, for us, included ice creamed eel with Sturgeon caviar, seared Muscovy duck breast, organic Manitoba bison tenderloin in a rustic bread crust and finished with a Neapolitan Sfogliatella, an Italian delicacy with layers of phyllo, cinnamon infused pastry cream and Amarena cherry glaze. Each course is delicately plated on a one-of-a-kind vessel that is chosen specifically to highlight the characteristics of the food and its presentation.

The tasting menu is also available with vegetarian options, which for us included a rendition of the traditional baked egg with black truffle caviar, soy smoked organic tofu soup, and rigatoni Vesuvius. If you’d rather order à la carte, you can do so in the lounge on the mezzanine level. Those who opt for the dining room, however, can enjoy a full view of the impressively functioning top-of-the-line open concept kitchen, where all the magic is made.

The Drinks At Don Alfonso 1890

Corporate Mixologist Oliver Stern has created a cocktail menu intended to elevate the sipping experience to the level of the cuisine.

In addition to a selection of classic cocktails, the menu features a handful of one-of-a-kind molecular cocktails. These include things like the “Head in the Clouds,” made with gin, lemon, almond, pistachio, rose, and egg white ($26); the “Window to Paradise,” made with aged rum, falernum, spiced pineapple syrup, lime, and coconut ice water ($34); and the “Mojito Then and Now” ($36). Perhaps the star of the show in the cocktail department is the Modern Martini Pairing; gin or vodka chilled to -8ºC, served in a frozen martini glass and accompanied by four caviars – one made from lemon pearls, one from olive pearls, one from Islay scotch pearls, and one from vermouth pearls ($50).

Naturally, the wine menu is an extensive one, and the restaurant has curated over 650 labels from around the globe, with a strong focus on Italian wines. Sommelier-led wine pairings are available with both the classic menu and the contemporary menu for $100.

The Space At Don Alfonso 1890

Don Alfonso 1890 features three spaces that have been designed by Nadia Nick Di Donato to reflect the heritage of the chef and the historic building, but with a modern approach: the main dining room, the mezzanine lounge, and the open concept kitchen. The massive restaurant is filled with talking points, and every piece of furniture has clearly been crafted from fine materials, many of which were imported directly from Italy. Given its heritage location, the entire restaurant is complete with hand-painted cornice moldings and original pillars. Design elements include crisp white marble stonework, mosaic tiles, and gold accent finishings.

Equally as conversation-provoking as the design elements is the art throughout the restaurant. The centrepiece of the dining room is “Crane” by renowned artist Philippe Pasqua, a unique sculpture of a skull that is adorned with massive butterflies that inspired the design of the restaurant. Also found in the space are two bold original works by well-known Toronto-born artist, Daniel Mazzone, who has been called the ‘next Canadian Andy Warhol’ by Michael Wekerle.

If you’re in the market for something new, refined and interesting, you should definitely pay Don Alfonso 1890 a visit. Just be sure to make a reservation.

A huge thanks to Liberty Group for hosting us at the Don Alfonso 1890 media tasting. As always, reviews and opinions are our own.