Toronto · Weekly · Chef-led
One chef, a menu that changes every week, and no interest in staying inside one cuisine.
View This Week's MenuWeek of 10 August
Four dishes this week, cooked to order. Ask for something else and I will usually say yes.
Six hours in fennel, ginger and dried Kashmiri chilli, until the shank gives up at the touch of a fork. Cardamom rice underneath to catch everything.
$28
Cut Monday morning. Pecorino, black pepper cracked coarse, a spoon of pasta water. There is nowhere for it to hide.
$22
Hot oil poured straight over scallion, garlic and chilli flake, black vinegar underneath. Ready in the time it takes to boil water.
$17
Dark coffee and black cardamom, overnight and low, then glazed back in its own juices. You can cut it with a spoon.
$29
How it works
01
Four dishes, written up Thursday morning. Order any time before Sunday at six.
02
Everything made fresh in my own kitchen, in small batches. Nothing frozen, nothing carried over from last week.
03
Chilled, labelled, reheating written on every lid, and dropped to you on the day we agree — not a fixed delivery day.
About Alaine
I learned to cook in two kitchens that had nothing to do with each other. My grandmother's, where dinner started at two in the afternoon and toasted cumin got into everything, including the curtains. And a small Italian place on College where I washed dishes at seventeen and somehow stayed six years.
For a long time I assumed I had to choose. Kitchens like a clean story — this chef cooks that food. I tried it for two years. The food got worse.
So now I cook whatever I have been thinking about that week, for people who are happy to let me decide. Some weeks that is a braise I start before breakfast. Some weeks it is noodles and a jar of chilli oil.
Four dishes a week, cooked at home, for people who eat like they mean it. Next year, a room with tables in it.
— Alaine
Opening 2027 · Toronto
The kitchen we cook in now was always meant to be the start. Next year it becomes forty covers, an open pass, and the same rotating menu — written the morning it is served.
The opening list gets first tables, and the soft-open dinners before that.
You're on the list. We'll write when there's a date.
Contact
Got it. I'll come back to you the same day to sort out dishes, a price and a time that works.
Delivery
Across Toronto and the GTA, on the day that suits you. Tell me when you need the food and I'll work around your week — it does not have to be a Tuesday.
Off-menu
The four dishes are a starting point, not a limit. Birthdays, dinner parties, a week of lunches, something you ate once and cannot stop thinking about — ask. Pickup can be arranged too; I'll send the location once we've confirmed.
