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Best House Made Charcuterie at restaurant in GTA 2013

Lots of chefs now make their own charcuterie judging by displays of hanging meats at Richmond Station and Cabin (Hockley Valley Resort) among others. But with Black Hoof getting yet another new head chef and some restaurants outsourcing their charcuterie, where can one now eat the best charcuterie made in house? I used to adore Nota Bene, Harbord Room and Cowbell boards - just haven't been lately. Help update me, please? Just waiting for Crown Cooks to open. Enoteca Sociale has Crown Salumi board on their menu...

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  1. Some places to comment upon if you've been recently: Bar Salumi (Local Kitchen), Mercatto Eaton Centre, Gabardine, Cava, Stone Road Grille (NOTL), etc.

    1 Reply
    1. re: Food Tourist

      Had Local Kitchen charcuterie last week as part of Ass in Seat tasting menu. Some nice offerings but nothing outstanding. Holding out hope for a visit to Black Hoof eventually.

    2. Black Hoof is still the best.

      3 Replies
      1. re: childofthestorm

        You've actually tasted Jesse Grasso's charcuterie? Or are they still serving Brandon's?

        1. re: Food Tourist

          It's not just the chef who makes all the charcuterie...

          1. re: Food Tourist

            Yeah I was there the other week. The board was great.

        2. Earth/Globe restaurants make their own, with an interesting variety of sausages, pates, and other preparations under the heading of Pig Bits, which change weekly. The platters are nicely sized, small and large being 8 and 16 respectively. In terms of value, Earth Bloor West has them at half price during their daily happy hour (every day) form 4 to 6. Usually the large platter will include a game pate, a few pieces of pork belly, some sausage, and something else (crackling, head cheese, schmaltz, etc) together with cornichons, mustards, breads and other seasonal pickled veg.

          3 Replies
          1. re: Snarf

            I had the Swine and Dine $14 brunch plate today with "6 types of pork and plenty of toast" which came with 5 pork (crackling was missing) including housemade peameal, bacon, sausage, creton, and fried pork belly; and two small slices of toast cut into total of 4 triangles. All the meat was greige-colour with unimpressive taste/texture. Ugh. I won't be back to try anything else! Also, the worst $4 cappuccino in the city and that's saying a lot! And service is definitely not up to par.

            1. re: Food Tourist

              The swine and dine is not the charcuterie plate. Might have some crackling or creton, but not the other bits. Have had the plate, which changes weekly, numerous times.

              If you have a fault with the service, they are pretty quick with a comped glass of wine. Just mention it.

              1. re: Snarf

                Their meat was so bad that I couldn't imagine going back for charcuterie.

                I did complain gently a couple of times - was given free bread which arrived long after I wanted to eat it (meat was cold by then).

          2. I purposely ordered charcuterie at Stone Road Grille and Mercatto Eaton Centre in the past couple of days. SRG's former sous chef is now the new head chef and is keeping up consistent quality overall. Lots of variety and textures on the charcuterie plate. SRG highlights: ham (phenomenal flavour and texture), silky chicken pate, and grains of paradise salami. It's not a perfect plate - lardo on toast points was a bit sinewy and not as melt-in-the-mouth as hoped. Several other types of meats and pickles are included.

            Mercatto has only 2 meats right now: veneto (wetter texture) and cacciatore (hunter's style, flower shape). $4 for single meat if you don't want the whole $16 cheese/meat platter. Mercatto's meats have a more traditional European taste and look and are made in-house.

            1 Reply
            1. re: Food Tourist

              Last night I had a meat and cheese platter (3 of each, plus various condiments and pickles and crunchy bread products) at Mercatto Eaton Centre. What a gong show. The cheeses were too hard, the meats were curling. Who pre slices or doesn't store their meats and cheeses properly? Boo.

            2. Heard that Crown Cooks might open early March.

              5 Replies
              1. re: Food Tourist

                The actual name will be Bar Isabel. (Not Crown Cooks)

                1. re: Food Tourist

                  are you sure? a craigslist post from like a week ago said that crown cooks is opening mid march and hiring foh

                  http://toronto.en.craigslist.ca/tor/f...

                  1. re: Food Tourist

                    Bar Isabel with Spanish pinchos is slated to open end of March. Fingers crossed.

                    In the meantime, I get my weekly fix at Cheese Boutique who sell 3 types of Crown Salumi meats (beef or water buffalo bresaola and beef carpaccio).

                    1. re: Food Tourist

                      I hit that place up for a private party on Friday...
                      Great food, they had a ton of apps like deviled eggs w/blood sausage and hollandaise, ceviche, fresh oysters, fried chicken, a whole pig, and a monster slab of prosciutto they were just shaving off...I believe alot of what they were putting out was really for the party so am not sure about what will and won't be on the main menu..I was speaking to the owner Grant from the black hoof and he is going to be opening this week i believe...as mentioned above i think he's doing the Spanish thing
                      Room looks wicked too, looking forward to going back :)

                    2. re: Food Tourist

                      http://barisabel.com is now open.

                  2. I've never had it personally and not sure if it's done inhouse but the platter at Libretto looks wonderful.

                    Everytime I see one pass by we make a vow to return specifically to give it a try. Beautiful presentation.

                    Maybe someone that's had it can chime in??

                    4 Replies
                    1. re: millygirl

                      we've had the duck prosciutto at libretto on ossington (they no longer have it)- it was fantastic.

                      also- bar salumi- was there about a month ago before reservation at local. It wasn't "bad"...but we wouldn't go back.

                      1. re: millygirl

                        i'm not sure if this is still the case but i think a lot of the charcuterie they had/have at libretto was/is done by grant van gameren, i can't remember if they named him specifically or if it was just 'black hoof' but one of the two definitely at least used to be mentioned on the libretto menu

                        1. re: disgusti

                          Hmmmm this is making me wanna go there tonight LOL

                        2. re: millygirl

                          We can't go to Libretto without having the charcuterie. Usually split this, one pizza and a bottle of wine. You get three or four types of meat, 3 types of cheese, an arugula salad, pickled vegetables, olives, mustard and the bread they serve with it is piping hot pizza dough right out of the oven. It's $29 for the small I believe, but the small could easily be shared by 4 people as a starter.

                        3. Ravine Winery does a decent job with many types of house cured and pickled items. But terrible wine. Stick to Oast ale.

                          1 Reply
                          1. re: Food Tourist

                            Ravine restaurant only serves by the glass: 3 reds, 3 whites and 1 rose - none of which are from their "vintage" bottles. Their table wines are pretty pedestrian and don't even complement the food.