Don Alfonso 1890 Review

UPDATE:

A Mixed Experience at Don Alfonso 1890

We dined at Don Alfonso for the second time on January 8, 2025, with high expectations, given its Michelin one-star status and strong reputation. During our previous visit, we had enjoyed the food and drinks while seated at the bar. However, this time, while there were a few highlights, the overall experience fell short, particularly at this price point.

Highlights
• The cocktails were exceptional. “Thyme is Money” and the “Bellwoods Manhattan” stood out for their creativity and perfectly balanced flavors.
• The three types of fresh bread, accompanied by truffle butter and high-quality olive oil, were delightful and set a promising tone at the start of the meal.

Disappointments
1. Antipasti:
• The “L’Anatra” Muscovy Duck Breast was disappointing. Sliced into small, bland pieces, the dish lacked depth, with no discernible anise flavor in the demi-glaze. A simple red wine reduction would have been far more flavorful.
• The Wagyu beef fared slightly better, with a well-executed sauce and complementary hazelnuts, but it failed to wow us.
2. Primi:
• The “Paccheri” Pasta was a significant letdown. Overly al dente, it lacked the advertised braised lamb shank, instead featuring unidentifiable chunks of meat that resembled ground turkey or sausage. The overall taste was unimpressive and forgettable.
• My partner’s ravioli had better flavor, but the filling, purportedly “pheasant Genovese,” was indistinguishable. She did enjoy the black truffle shavings and caviar, but the dish failed to deliver on substance.
3. Secondi:
• My Nova Scotia Lobster tasted like previously frozen lobster, paired with an uninspired mushroom and trout roe sauce. It lacked the freshness and flair expected at this level.
• My partner’s “Madeira Glazed Organic Veal Shank” was puzzlingly bone-free and had the texture of processed meat. It resembled something mass-produced rather than a high-quality cut of veal.
4. Dessert:
We declined dessert due to our dissatisfaction with the meal. Despite attempts to pacify us with complimentary options, the gesture fell flat given the lackluster quality of the main courses.

Final Thoughts

As a Michelin-starred restaurant, we expect fresh, flavorful, and thoughtfully prepared dishes. Unfortunately, many aspects of this meal felt rushed, uninspired, or poorly executed, more akin to the work of culinary school graduates than an acclaimed establishment. All the food came out to our table warm, not hot! While the cocktails and bread were great, they could not compensate for the disappointing antipasti, primi, and secondi courses.

While I’m at it, the host could learn to pull out the heavy chairs for female guests, rather than stopping short at the table and watching them struggle with the furniture. Additionally, it would be appreciated if any of the many servers and helpers who came to the table actually cleaned or wiped off the tablecloth, as is customary at fine dining establishments.

The Don Alfonso 1890 at this price point leaves much to be desired. People are dining out at these types of restaurants to have an experience; a good one hopefully. The food should leave no room for doubt about the quality of the ingredients or the chef’s (Davide Ciavattella) mastery. Sadly, this experience did not live up to Don Alfonso’s Michelin one-starred reputation.

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Visited Oct 2022 on a Friday:

Toronto's best kept drinking and dining experience is at the Don Alfonso 1890 restaurant now relocated in the Westin Harbour Castle hotel.
Go for the delicious and amazing a la carte food menu by chef Daniele Corona, the "Ango Foster" and "Affumicato" cocktails, the service, and the beautiful (sunset) view from the 38th floor.
The bartenders aka "drink psychiatrists" are a lot of fun too.

Reservations recommended, or sit at the bar and have a great experience as well.