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new Hoof items?

miketoronto Jul 15, 2011 10:52 AM

Haven't been in awhile, just wondering if anyone's been recently and had anything transcendental? :)

The menu has almost completely changed since I was there last.

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  1. jlunar RE: miketoronto Jul 15, 2011 11:49 AM

    Menu as of last week below.

    I really liked the meatballs and tripe. The dessert was also quite good.
    Photos maybe later this weekend.

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    http://www.foodpr0n.com/ -- food. is. love.

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    The Black Hoof
    928 Dundas St W, Toronto, ON M6J, CA

     
    4 Replies
    1. re: jlunar
      j
      jayseeca RE: jlunar Jul 16, 2011 02:27 PM

      loved the tartare. same with the tuna crudo. when i was there it was tripe and chorizo, which was absolutely delicious! the only thing we had which was amazing was the foie + morels. they were drenched in butter and there was nothing to cut into the fattyness of the dish.

      oh, and the dessert was sublime. maserated strawberries, rhubarb curd, vanilla sorbet, white choc crumble, basil and mint. beautiful and mighty tasty. was very pleased with the meal!

      1. re: jlunar
        jlunar RE: jlunar Jul 18, 2011 09:31 PM

        Aaaand photos: http://flic.kr/s/aHsjvy4nbb

        1. re: jlunar
          j
          JennaBean RE: jlunar Jul 19, 2011 01:54 PM

          As always, beautiful pictures!

          1. re: JennaBean
            jlunar RE: JennaBean Jul 19, 2011 03:27 PM

            Thanks Jenna! I had good lighting!

      2. miketoronto RE: miketoronto Jul 15, 2011 12:17 PM

        amazing! thanks.

        Anyone tried the boudin blanc or smoked sweetbreads dish?

        6 Replies
        1. re: miketoronto
          jlunar RE: miketoronto Jul 15, 2011 01:05 PM

          yes... both are decent! The boudin blanc came with a beurre noisette spinach purée. the sausage was snappy. Toasted hazelnuts.

          Smoked sweetbreads are done with a maple mustard, some tasty and white garlicky sauce, radishes. If you've had a variation of it before, it's about the same. Good, but not too different.

          1. re: miketoronto
            b
            bytepusher RE: miketoronto Jul 15, 2011 01:36 PM

            I thought the sweetbreads rocked, the boudin was OK but frankly was one of the weaker dishes we had.

            As for other dishes I liked the peabrain pasta, err sorry Pea, Brain Pasta. I thought the replacement of the charcuterie platter with the "house cured meats" was a step down, there was a lot less variety of flavour and texture than in the past.Tacos were really good. Pickles horrible, tasted soapy for some reason. With the bone marrow they've replaced the canonical parsley salad with a salsa verde which worked. When we were there was a scallop dish instead of the tartar, quite liked that.

            1. re: bytepusher
              jlunar RE: bytepusher Jul 15, 2011 01:53 PM

              I love the Tacos! But I eat those all the time, so didn't think to mention:

              Despite tweaks, the core flavours have remained: lime, cilantro, guacamole, and delicious pork. We get varying amounts of texture and crunch from the accompanying bits – from fried pig’s ears to pork rind. I love the combination of intense flavours when I eat this. So good, that sometimes, I order this for dessert!

              photo/post: http://www.foodpr0n.com/2011/07/01/bl...

              What's not pictured is me, dumping the hot sauce on it. Tasty stuff.

              1. re: jlunar
                b
                bytepusher RE: jlunar Jul 15, 2011 03:23 PM

                That's kind of funny, we basically ordered the sweetbreads as "dessert"

                1. re: jlunar
                  m
                  myriam5555 RE: jlunar Jul 16, 2011 05:16 PM

                  I second the tacos. Ethereal. Better than any I had in Mexico city, and that's saying a whole lot! Apparently the secret is bone marrow cooked along with the pork bits.

              2. re: miketoronto
                Dr. John RE: miketoronto Jul 19, 2011 10:18 AM

                Was just there on Sunday. I found the sweetbreads disappointing. The smokiness was nice, but the deep frying left a couple of them chewier than they should be. If I'm going to eat a thymus gland, I don't want it to be chewy.

                The pork cheek and green strawberry was very nice and the tongue sandwich was fabulous. Also agree about the dessert, which was the same for us but had a lemon sorbet.

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