#42 The Black Hoof

The Black Hoof

Many have followed the Hoof down the “no res” road” but it’s actually easier to get a table there now than it was a year ago, perhaps thanks to the plethora of carnivorous competition. And maybe a little bit because it’s no longer the best meat in town. What the Hoof does best is charcuterie. Their duck breast prosciutto is moist and complex, its fat irresistible, the salamis peppery and deep-flavoured, the chorizo hot, the terrine fluffy and rich-flavoured. Every day the long board brings new carnivorous thrills. Also superb is the chimichurri bone marrow, a grand symphony of meat fat. But more complicated menu items succeed less: Sweetbreads karaage are brined and fried but overcooked. Stick with charcuterie and a Manhattan and all will be well.

  • The Black Hoof
  • 928 Dundas St. W., Toronto (map)
  • 416-551-8854
  • www.theblackhoof.com

  • Chef: Jesse Grasso
  • Cuisine: Charcuterie
  • Cost of dinner for two: $75
  • Hours: Thurs. to Sat. 6 p.m. to 1 a.m.; Sun. to Mon. 6 p.m. to 11:30 p.m.
  • Reservations: No
  • Meals served: Dinner
  • Veggie-friendly: No
  • Wines available: 60+
  • BYOB?: Yes
  • Corkage fee: $25
  • Patio: Yes
  • Private party area: No
  • Wheelchair accessible: No
  • CC accepted: No
  • Parking: Street parking available
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