Everyone has a good time at Chef Patrick Kriss’s beloved Alo. The dimly lit tables in the dining room are cozy, but for the best experience, book seats at the marble-topped chefs counter with a ringside seat of the lively kitchen. Three menus are available: the four- or six-course tasting menus may also be enjoyed at the bar, where you'll feel like a VIP, as well a ten-course menu. Nothing is scripted and it's all a surprise, but recent highlights included Koshihikari risotto boosted with dashi, thin slices of wagyu and truffle; duck breast with white asparagus and stuffed morels; and a dessert of strawberries and cream topped with sake foam. Showcasing flexibility and talent, Alo is the rare high achiever that never takes itself too seriously.