Wednesday, March 21, 2012

Black Hoof

928 Dundas Street W.
Toronto, ON
http://www.theblackhoof.com/



I finally got the chance to go to Black Hoof last week with Philip and Cherry (Who always is up for one of my food adventures! Thanks!).  I read about the long waits at Black Hoof so I wanted to go earlier, we got there around 6:30pm and to my surprise there was no wait at all. We got seated right away at a tiny table for 2 but converted it to a table for 3.

The restaurant space is incredibly long and tiny with a long panel mirror going across one side of the wall so you can see what the open concept kitchen is doing. I quickly took a glance into the kitchen before leaving and it was small and they only have one average electric coil stove but our meal anything but average.


We started off with the House Cured Meats (charcuterie), $19, which was served with grainy mustard and rosemary lard.  How could you go to Black Hoof and not get this? We got a large variety of different cured meats, I can't remember every single one but our top picks were the duck, panchetta, walnut studded salami, and the blood sausage (which was my favourite surprisingly!).


My favourite dish of the night was the Bone Marrow, it was served with a parsley(?) chimichurri, some Maldon salt and perfectly toasted bread. The chimichurri was absolutely fantastic and when you combine everything together, it was like heaven in your mouth.
My mouth is watering now just thinking about it, hands down the best marrow I've had.

Had to get some vegetables in us with our meal so we ordered the Blood Orange & Fennel salad with house made Crème Fraîche.  The salad was light and refreshing but nothing really out of the ordinary.


Oh wait! Did I say the bone marrow was my favourite dish? I change my mind, the Albacore Tuna Crudo is hands down my favourite! Served with parsnip purée and garlic chips, everything worked so well together and the tuna was so fresh! If I had to eat the same one dish for the rest of my life, this would be it!


For our second round of food we decided to get the Pork Carnitas Tacos. The pork was super tender but on the verge of being mushy? The flavours were good and it was served with a piece of pork crackling, lime and optional hot sauce. We put our crackling in the taco to give it a different texture which was good.


We got the Smoked Sweetbreads, it came with grilled fingerling potatoes and a buttermilk sauce. I've never had sweetbreads even though I went to culinary school and had to cook them...I was just scared to ever try them! But this night I felt more adventurous and ate one whole piece without gaging, I even kind of enjoyed it. It was nicely fried with a nice crispy crust and the inside was somewhat creamy and dare I say? Tasted like chicken.  The smokiness came through nicely and wasn't over powering and the tartness of the sauce did a nice job of cutting through the butteriness of the sweetbreads.

Having said all that I was done after one piece and I can safely say that sweetbreads are not something I will start craving anytime soon.



We ended with the Tongue on Brioche served with a tarragon sauce and gherkins. It's my first time ever eating tongue, I'm not a big fan of offal. It basically tasted like pastrami, thank goodness! The brioche was nicely toasted and my favourite part of the dish were the pickled celery!


Even though we were stuffed to the brim, there will always be space for some dessert and I'm so glad we decided to order it too! One of the best dessert plates I've ever had. Light, refreshing and multiple texture sensations.

The dessert of the day was Meyer lemon foam on and Olive Oil Cake topped with Mini Meringue, Dried Cranberries and Micro Mint.
I was blown away on how well composed this dessert was, would definitely recommend this to everyone even if you're not a big dessert person!


I plan on coming back just to eat multiple plates of the bone marrow, tuna and dessert! I also want to try the Foie and Nutella next time!
Needless to say Black Hoof is the place to go for good snout-to-tail meal.



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