Our Faves

Unforgettable.

Rated this place:

Ordered a large charcuterie plate, large cheese plate, foie gras, and the dessert. So far the best meal I've had this year.

Going the whole hog

Rated this place:

If you want a definition of charcuterie, skip the dictionary or Wikipedia, zip up your “fat” pants and head straight to Black Hoof.

With the exception of Marc Thuet, who brought snob appeal to cold cuts, few boîtes have been as genuine about the goings on at their deli counter. A duck confit sandwich ($13), on a crispy demi-pain stuffed with a massive amount of pulled bird and sour-cherry compote, crackles with each aorta-clogging mouthful while rivulets of liquefied duck run down your hands. (Can we say wrist-licking good?) A cassoulet ($16) of butter-soft white beans blended with pulled duck, Toulouse sausage and a giant slab of disintegratingly tender pork belly, will make you consider additional life insurance coverage...See Full Post

Surprisingly, even good for vegetarians.

Rated this place:

It's known for it's meat - but also has fantastic bread and cheese plates, beatiful decor, and to-die-for cocktails.

They're participating in the bring-your-own-bottle program (though, I don't know why you would when their wine list is this good) and they serve food well into the night! The kitchen is open past midnight on weekends.

Cured meats to cure your winter blues

Rated this place:

When The Star reviewed the Black Hoof back in November, they gave it their first ever four-star review. The mains are not for the faint of heart, literally. The dishes celebrate the guiltiest pleasure of all: animal fat. It drips in artery-clogging globs from pretty much everything on the menu except the cheese and the charcuterie plates. But the charcuterie is amazing, and no one will look twice at you if you order one to share.

Charcuterie

Rated this place:

This place is sooo good. We were in to have the charcuterie becuase it seems everyone is talking about this place, but ended up adding in the duck confit sandwich, the pork belly and some of one of my favourite wines. Check it out ... it's busy, but they go out of their way to let you know how long it will be until you get served and the staff is really friendly and knowledgeable.

• Favourite thing(s) at this place:
• charcuterie

Charcuterie

Rated this place:

Jen (ex of Cobalt) serves up the great wine and cocktails and Grant (ex of Amuse Bouche, Canoe and Lucien) serves up the great cured meats, cheeses and other tasty stuff. Hit the Hoof next time you want to share a nice light meal, a few drinks and some lively conversation. This place is sure to do well, it hits all the right notes.

• Favourite thing(s) at this place:
• charcuterie