https://www.thestar.com/news/gta/dundas-west-restaurant-the-black-hoof-closing-this-summer/article_f937e36d-3fa3-54ed-8f17-403df192fd2d.html
928 Dundas St W, Little Italy
The Black Hoof offers abundant nontypical fare. Horse tartare, tongue on brioche, bone marrow, etc. All slightly daring. But the prominent word on the restaurant sealed the fate. Charcuterie it is.
The server named every slice on the board but it went in one ear and out the other. Terrine and capicola on the left. The terrine was undoubtedly my favorite item with a fantastic mouthfeel of firm yet soft bits of meat and its mild perfectly seasoned flavor. If I had nothing but the terrine, I would have left happy and fat. The capicola which I thought would be my favorite was least favorable with a waxy, chewy, tough texture. The rest? Summer sausage, blood sausage?
I expected unique tasting charcuterie from The Black Hoof given its reputation. In a blind taste test, I wouldn't have been able to differentiate Black Hoof cured meats from grocery store cured meats. However Black Hoof meats are cleaner and leaner, not leaving a greasy film in the mouth.
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