Sharing is caring!

Don Alfonso 1890 an internationally recognized brand, has finally arrived, courtesy of hospitality icon Nick Di Donato of the Liberty Entertainment Group. This is a first for North America – world-renowned Michelin star Chef Ernesto Iaccarino’s Don Alfonso 1890 can be found in Italy, New Zealand, Macau and now Toronto. It took Nick Di Donato 4 years to find the right chef partnership to bring to Canada, and it was well worth the wait.

The cuisine is authentic to its origins on the Amalfi coast. This modern Mediterranean fare is crafted using only the finest quality ingredients available. The restaurant is overseen by Chef Saverio Macri, who spent several months in Italy with Chef Ernesto Iaccarino in preparation for the opening.

Don Alfonso 1890 Dining Room Photo Credit Don Alfonso

Don Alfonso 1890 Dining Room Photo Credit Don Alfonso

Everything about this establishment screams sophisticated elegance. From the open-concept marble kitchen and finely crafted furniture to the unique plating service to highlight each masterpiece, all are imported from Italy and carefully curated by interior designer Nadia Di Donato. There’s an impressive glass-enclosed wine cellar with 650 labels. 


Don Alphonso 1890 Lounge credit Don Alfonso

The mezzanine lounge is floating above the incredible dining room, where you can try one of the craft cocktails or fine wines paired by Oliver Stern (from Toronto Temperance Society fame) and head sommelier Alexander Powell. You can also order from the dining menu there as well.

Don Alfonso 1890 Vegetarian

Don Alfonso 1890 Vegetable Tempura

The location is prime, in the heart of St Lawrence Neighbourhood in downtown Toronto, in the spot formerly housing the headquarters of the Consumers’ Gas Company of Toronto.   This neighbourhood is filled with restaurants, bars and tons of character. It’s easy to see why everyone, including myself, is so excited about this restaurant joining Toronto’s culinary scene.

What can you expect to see on the menu?

In the dining room, you can sample the fantastic array of food with the 8-course tasting menu. Wet your palate with delectable canapes and follow with proceeding courses, including ice-creamed eel with Sturgeon caviar, seared Muscovy duck breast, organic Manitoba bison tenderloin in a rustic bread crust. If you haven’t had enough, finish your special meal with a Neapolitan Sfogliatelle. This Italian classic is perfected by Chef Macri with layers of phyllo dough and cinnamon-infused pastry cream and topped with an Amarena cherry glaze.

Don Alfonso Neapolitan Sfogliatelle

For those herbivores in the bunch, the tasting menu also has vegetarian options, proving that this is truly a dining experience for every palate. The vegetarian dishes include a rendition of the Slow Cooked Egg Yolk, Burrata Foam, Baby French Green Beans, and Black Truffle Caviar.

Don Alfonso 1890 Slow Cooked Egg Yolk, Burrata Foam, Baby French Green Beans, Black Truffle Caviar

Signature dish Rigatoni Vesuvius, a visually pleasing tower of rigatoni with organic peas and ricotta di bufala covered by a sauce made from San Marzano tomatoes.

Don Alfonso 1890 Rigatoni Vesuvius

To complement Chef Ernesto Iaccarino’s signature and unique dishes, wine pairings have been carefully selected to intrigue the palate and combine the harmonious union of food and wine.

At Don Alfonso 1890, only the freshest, seasonal ingredients that are locally procured are used.  These help craft delectable contemporary dishes that will keep foodies returning for more.

Pin This

Don Alfonso 1890 Pinterest


Don Alfonso 1890
Contact: 1 Harbour Square 38th Floor, Toronto, ON M5J 1A6,
Tasting Menu:  Starts at $150 and Sommelier-led wine pairing with both Old and New World wines $100.

If you enjoyed this post, then have a peek at stellar dining options in Ontario:

Dine in an Enchanted Forest at Reverie on the park
Langdon Hall a Culinary Gem in Cambridge 
Hockley Valley Resort  

Feature photo courtesy of Don Alfonso 1890

Disclosure: I was hosted by Don Alfonso 1890 for the media tasting, but note all opinions expressed in this article are my own.