Don Alfonso 1890 is the first restaurant in North America from Michelin Star Chefs Alfonso and Ernesto Iaccarino serving a menu of Amalfi coast flavours in an interior accented by priceless art.

Tasting menus interpret Italian ingredients through molecular gastronomy, plated in vessels custom designed for each specific dish.

Housed in the historic Consumer’s Gas Building where the Rosewater Supper Club used to be, the interior design oozes glamour and opulence with embossed menus and oversized wing seats.

The eight-course “Contemporary Menu” ($150) is code for a meatless menu. A selection of crisps is intended to mimic fallen leaves on a white ceramic log plate.

Start with a light carrot tartare on a parsley crisp, and work your way up to a vegetable coal crisp with sea asparagus, the fullest in flavour.

In between we have fava bean on a cheesy pecorino chili crisp and purple potato on a turmeric crisp: all the crackery vehicles are airy but sturdy, a little like shrimp chips in incredibly unique flavours.

Chef Selected Organic Seasonal Vegetables highlight ingredients often relegated to ho-hum side dishes.

Individual pieces of asparagus and zucchini, perfectly cooked with laser-like knife work, are paired with more inventive treatments of vegetables like a beet “glass” and olive chip. A broccoli “flan” shines, and ginger pea ice cream is so good I’d eat it on its own.

Rendition of Traditional Baked Egg plates a slow cooked egg yolk in the middle of a creamy cloud of burrata foam, hiding a bed of baby French green beans and finished off with truffle and fleur de sel.

Rigatoni Vesuvius is actually a ring of rigatoni stood on end doused in ragu alla napoletana, with San Marzano tomatoes, peas and ricotta di bufala.

Impressionistic View of the Espresso deconstructs the typical end to an Italian meal. Lingue de gatto biscuit becomes a “cup” and “spoons,” espresso drenched vanilla sponge cake and espresso infused zabaione foam filling the cookie cylinder.

The Mojito Then & Now is Don Alfonso’s priciest cocktail at $36, but it helps to think of it as two $18 cocktails since that’s basically what you’re getting.

One is a classic mojito, the other a mojito sorbet prepared tableside with liquid nitrogen that pops with a little more mint flavour.

The Affumicato is prepared by smoking a heady, boozy mix of cognac, rum, vermouth and cacao liqueur with applewood chips in a glass vessel that stays capped until it’s ready to pour into your glass in a waft of smoke.

The Modern Martini Pairing ($32) comes with pearls of olive oil, lemon, vermouth and scotch.

A dimmer mezzanine lounge area atop a whimsical archway that sweeps above the central open kitchen serves these cocktails and a la carte bar snacks.