TORONTO — Beginning next month, the Liberty Entertainment Group (LEG) will re-launch its Michelin-starred fine-dining destination, Don Alfonso 1890 Toronto as an intimate, 60-seat limited-run pop-up in the Conservatory of Toronto’s famous landmark castle, Casa Loma.
The installation opens September 16 for 5 p.m. dinner service daily. With executive chef Saverio Macri and chef de cuisine Daniele Corona at the helm, the pop-up will feature the Michelin cuisine of Alfonso and Ernesto Iaccarino, with its classic and contemporary vegetarian tasting menus.
“When we were forced to shutter Don Alfonso, we never expected such an overwhelming outcry of support from Toronto’s sophisticated dining community, the media, the hospitality industry and the city as a whole,” says Nick Di Donato, president and CEO of LEG “We hoped one day to find another location suitable for the establishment and its internationally lauded design. The response is such that we’re excited to make this work in another beautiful surrounding in order to meet patrons’ demand for an experience not to be missed… until we find a permanent home.”
Diners at Don Alfonso Casa Loma will be immersed in the creations of the award-winning Casa Loma Gardens team, showcasing an incredible floral exhibition as the room’s backdrop.
The visionary behind this unique space is LEG’s VP and creative director, Nadia Di Donato, who was instrumental in creating unique design approaches for each of the Liberty Group properties. With particular attention to detail, she’s established the company’s facilities as the most creatively themed venues in Toronto and Miami and most recently was shortlisted by design et al and its prestigious 2020 International Hotel and Property Awards for restaurant design for Don Alfonso 1890 and its other Casa Loma restaurant, BlueBlood Steakhouse.
Don Alfonso’s cuisine is characterized by its modernity, Mediterranean flare and the exceptional quality of the raw materials used. These key principals are reflected in the eight- course tasting menu of uniquely crafted dishes, which begins with a collection of canapés proceeded by courses including ice-creamed eel with Sturgeon caviar, seared Muscovy duck breast, organic Manitoba bison tenderloin and finished with a Neapolitan Sfogliatella, an Italian delicacy with layers of phyllo, cinnamon-infused pastry cream and Amarena cherry glaze. The tasting menu is available with vegetarian options, including a rendition of the traditional baked egg with black-truffle caviar, soy-smoked organic tofu soup and rigatoni Vesuvius. Menus are available with sommelier-led wine pairings from the renowned cellar.
“We look forward to welcoming loyal fans and guests to our special Don Alfonso installation at Casa Loma and believe it will be just as memorable and spectacular as our original experience,” says Di Donato. “We feel strongly Canada’s culinary scene warrants something as unique as Don Alfonso 1890 and are proud to be able to re-introduce it at this time.”
