July 29, 2014

Check out the updated Joanne Kates Top 100 Toronto Restaurants for 2014!

 

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13Hoof Raw Bar

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Hoof Raw Bar

How clever to morph the famous Black Hoof charcuterie board to seafood, following the Hoof formula of tastes going from mild to intense as you get closer to the handle of the long board. Olive-cured branding is pale and delicate, the light fish barely flavoured with olive. Miso gives black cod, rarely served raw, a slightly pungent sweetness. Gravlax tuna, a play on gravlax salmon, profits less well from its salt and sugar cure. Tuna, being so much less fatty than salmon, toughens a bit, though the flavour is grand. And over by the handle is the most overt nod to Hoof tradition — chorizo-cured scallop, the spicy strong outside a great foil to raw wet scallop on the inside. The sweetness of house pickled baby onions go with the cured fish like gin goes with tonic. This place also does raw like a dream come true.

CuisineSeafood,Seafood NeighborhoodDundas West
Chef NameJonathan Pong Sous Chef NameAmancio dos Santos
Address926 Dundas Street West
Toronto, Ontario
M6J 1W3
Phone647-346-9356
Hours of OperationTues-Sat, 5:30pm - midnight Websitehttp://theblackhoof.com
Signature DishCured fish board Signature Dessert
MealsDinner, lunch on Sundays Vegetarian FriendlyNo
Avg. cost for two$120.00 Credit Cards AcceptedCash and Canadian debit only
Wines Available Bring Your Own BottleNo
SommelierJen Agg Corkage FeeNo
Year Opened2012 ReservationsNo
Private Party AreasNo PatioNo
Dress CodeNo Wheelchair AccessibleNo
Closest ATMConvenience store a few blocks away ParkingStreet parking available
Winterlicious/SummerliciousNo