Named for Eugénie Brazier, the first chef to earn six Michelin stars. 1933.
A small room. Twenty-some seats.
Three of us cooked at Alo together. When the Harbord Room space came open we took it, kept the bones, painted it warm, and poured the first glass of Burgundy in May.
Eugénie Brazier ran two restaurants in interwar Lyon and earned three stars at each. We are not pretending to her standard. We are cooking under her name because she's the patron saint of cooks who stay small on purpose.
Each dish is lyrical, layered, and somehow also exactly what you wanted to eat tonight.
Three of us run it. We hire small. Most nights, the same person who poured your wine also chose it.
Rebekah Bruce on the floor. Two cooks behind the pass. One sommelier who works two nights and reads the rest. We do not have a hostess station. The host is just whichever of us got to the door first.
We are open five nights. Closed Tuesday because the kitchen needs a day. Closed Sunday and Monday afternoon for the same reason.