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!
928 Dundas Street West
(416) 551-8854
9/10 rating
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