Fodor's Expert Review The Black Hoof

A typical evening in this narrow nose-to-tail cuisine hot spot features exotic meats, creative cocktails, and the ability to see the cooks hard at work at the tiny stove to the left of the bar. The house-made charcuterie plates can feature anything from venison bresaola (air-dried, salted meat) and duck prosciutto to seal salami. Other house specialties include tongue on brioche, smoked sweatbreads, and horse tartare, a first for many in Toronto and not available in the United States. Even if you don't order wine, the list is worth perusing for the quirky bottle descriptions.