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The Black Hoof
The Black Hoof Review
A typical evening spent in this narrow head-to-tail cuisine hot spot features exotic meats and loving attention from owner Jen Agg. A chalkboard behind the bar lists the selection, and patrons can see the cooks hard at work at the tiny stove just to the left of the bar where hot foods are prepared. The must-have house-made charcuterie plates include bites of cured venison bresaola (air-dried, salted meat), and duck prosciutto, plus octopus salad and roasted bone marrow. A house specialty is tongue on brioche; smoked sweatbreads; and horse tartare, a first for many in Toronto and not available in the United States. The tartare is delicious: a somehow clean, lean meat, not gamey at all, like the purest, lightest beef. Go over-the-top and end with a dessert of foie gras and Nutella. Monthly cocktails are listed on a huge mirror by the bar. It gets quite busy and seeing as reservations are not accepted, leave your name and head across the street to the Cocktail Bar to grab a drink.
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