The Black Hoof

char·cu·te·rie: a delicatessen specializing in dressed meats and meat dishes

I've wanted to visit this popular and highly praised restaurant for a while now. I never heard of a charcuterie and was intrigued to find out. I never ventured out to that part of Dundas West, it's a very conspicuous place for such a restaurant. But sometimes the best restaurants are located in the most untrendy locations. A very trendy thing to do, indeed.

We arrived early before 6, hoping to squeeze in there and get a table quickly. Much to our surprise, it was almost empty. Hint: go on a Monday and early, because it's not a big place and but it will fill up fast.

The drink menu was good and some original cocktails. But I'll just get started with the food. Good variety of meats, cured and fresh. Generous portions at reasonable prices. Innovative pairings. But mostly, it was just delicious and decandant!

We started with the small charcuterie platter. If you want a good starter dish, order the small because you won't be able to finish the rest of your meal with anything more! It was the most beautiful variety of horse sausage, foie gras mousse, venison brasaola, duck prosciutto and a rainbow of pork products like pancetta, salami and chorizo. All prepared in-house with the exception of the pancetta.

For the main course, we chose the the lamb parppadelle, marinated calamari salad, and cow tongue on brioche. Great variety, each one so different in taste and textures. I love lamb so really enjoyed the tender shredded lamb, marinated and tossed with the savory smooth parppadelle. My favorite had to be the cow tongue on brioche sandwich. Tender razor-thin slices of cow tongue nestled between slices of toasted brioche. Both of those dishes had generous portions and very satisfying.

Overall, I recommend the Black Hoof to the serious gourmet carnivore in you. Looking forward to my next visit!

The Black Hoof

928 Dundas Street West

(416) 551-8854

9/10 rating

Better Than Sex Brownies

This sinfully decadent brownie calls for three kinds of chocolate. So worth it!

Ingredients:

1/2 cup unsalted butter
2 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
2 oz. bitter-sweet chocolate
1 cup white sugar
2 large eggs
1/2 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking powder

Procedure:

Preheat the oven to 350ºF. Grease an 8" x 8" square pan.

In a medium-sized saucepan, melt together over low heat the unsalted butter, and the semi-sweet, unsweetened, and bitter-sweet chocolate. Stir constantly to prevent the chocolate from scorching.

When just melted, remove from heat. Stir in the sugar.

Beat in the eggs one at a time.

Stir in the vanilla.

Gently stir the flour and baking powder.

Pour into the pan.

Bake for 21 minutes. (The brownies should be slightly underdone, since they continue to cook after they've been removed from the pan.)

Cool on a wire rack in the pan. Cut into squares.

Store in an airtight container up to three days, if they last that long.

Source: Cookbook author Mairlyn Smith