Eating Toronto – The Black Hoof

The Black Hoof
923 Dundas St W
Toronto, Ontario, Canada
(416) 551-8854
Website
Google map

Vancouver reminds me of Melbourne and Toronto definitely has many similarities with Sydney. Vancouver is more of a walking city and catching a cab can be a relatively affordable option. However, it was more expensive to travel in a cab in Toronto as areas are sparsely spread out. Downtown was so much bigger and traffic was definitely quite bad. So it was just so much easier and cheaper to hop onto a streetcar and train to get around Toronto. A day pass was $10 and if you are travelling for longer, you can get a weekly pass for $36.

This is their really old school transit ticket. To use it, we just had to scratch out the right date. If we get it wrong, then it is too bad for us.

Toronto transit ticket

I need to thank Dan of Milkbarmag.com for his persistence in trying to get hold of me and giving me so many great recommendations in Toronto. The Black Hoof was on the list and after reading more about it, I knew we had to go. There was no way that we left Toronto without visiting this place. How can I leave Toronto and not try horse meat? I know that this might turn some of you off but I really have no qualms in eating horse meat. Last year, a butcher in Perth actually received death threats from the public. Horse meat was meant to make its debut at Taste of Melbourne last year but due to food terrorist making threast, the dish was retracted. However, I believe that in the Sunday session, it was offered for a very short period of time. I can try to understand why many are offended by it but I am quite determine to try it.

Can you work out which is the horse mortadella?

Horse mortadella

The Black Hoof is a Charcuterie bar. It is opened by Grant Van Gameren and Jennifer Agg. Grant is in charge of the charcuterie. And Jennifer is an extremely creative mixologist that really thinks outside the box. I love the simplicity of the menu and that it has so many items on one menu that I LOVE… Just LOVE! This is the type of menu that I wish we had in Melbourne. The meats are cured in house and they even have a blog about it. And did I mention offals? It is very meat centric and I was told that everything is made in house.

The Black Hoof Menu

Mister was super impressed with the The Black Hoof’s verison of Negroni – Ghostly Negroni. I had a small sip and instantly fell in love with it. What a clever idea. Jen replaced the Campari with Aperol and Vermouth with Lillet. It made the Negroni more feminine. more delicate but the couple of drops of absinthe gave this the cocktail a nice kick at the end. It was seriously good. I wish I took a photo but you just have to imagine it. And instead, enjoy the can of Sir Perry cider that I had. Very clean, crisp and rather fruity. Wonder if I can find it in Melbourne?

Sir Perry Cider

I can’t remember all the details of the cured meat platter. Let’s start from the far left – Cured duck, blueberry bison sausage, salami, prosciutto, horse mortadella and I can’t work out the last one. Sorry! We also had a side of pickles. I could see the chefs at the far end slicing each order as they come. The kitchen is super tiny (See photo below). I love the fact that all the meats were cured in house. I was in love that horse meat can be eaten here without the chefs cornered by death threats. The horse mortadella had a real subtle sweetness. I was really excited to finally have a taste of horse meat. I am not saying that I was disappointed but it just tasted like a really good mortadella. Will I ever had the opportunity to have horse in Melbourne? I believe so. I hope that Embrasse will bring it out again.

House cured meats

I am not sure what else to say about this smoked beef tartare. I mean, just look at it. It is a work of art. Perfectly toasted baguette  covered with egg yolk, spring onions and nice lashing of horse radish. The smoked beef tartare is as rare as it can be and fresh! Every mouthful was just delightful. I think I had the giggles when I was eating this. Mister th0ught I went mad. It was quite barbaric, eating and licking my fingers at the same time.

I wish I had more stomach space. My next door neighbour ordered the Tongue on Brioche. It was shaved thin and then stacked high like a pastrami sandwich and served with gherkins. Oh My GOD! I so wanted to ask if I could have a bite into that mountain of tongue goodness. Gosh… I am salivating as I write this.

Smoked beef tartare

Smoked sweet breads with fiddleheads, in season ramps and roasted baby potatoes. The ramps are confit. The smoked sweet breads were battered and then deep fried. This is the best sweet bread that I have ever eaten. A light but crunch outside and then the milk poached, creamy, lightly smoked sweet breads.

Smoked sweet breads

Similar to the restaurant scene in Sydney, no bookings are accepted at The Black Hoof and everyone is welcome to queue or leave a number and they will give you a buzz when a table is ready. And also to note, The Black Hoof is not open on Tuesday and Wednesday. And make sure you have cash or Canadian debit card only.

Melbourne – We need a Charcuterie bar.

Our US/Canada Flickr Album