Where have you had the best Charcuterie plate/board in Toronto?
I have heard lots about Black Hoof, but have yet to try it, but I don't like the no reservations policy (especially on a Saturday night) ... and they can be busy.
My Husband and I want to go out for dinner on Saturday and Charcuterie is our favorite thing to nibble on.
I actually enjoyed Richmond Station's better!! The plate has a couple of 'cooked' items that tasted very delicious and 'different'! With so many items presented, unsure which are in-house, which are not?!
@ JennaBean - You're right!! Bar Isabel could be a surprising Dark Horse!! And the OP can finish off the meal with the awesome Basque Cake!! Yummmm!!
re: Charles Yu
Ended up going to Richmond Station to try it out as I have heard from others that it 'was the best place ever'.
I would give it overall, a solid 'Good'.
The Charcuterie board they had was descent. I've had better, I've had worse. They had 4 options on the tray. 1 which was chicken, that really just tasted like Deli meat to me, then two pork/beef mixes that where good, and then they had a deepfried something or other (a little odd on the board if you ask me) My husband said it was like Deep Fried Pate.
It came with 2 types of mustard, one being Kozliks which I could tell just from a glance (Triple Crunch, they could have picked something a little more adventurous) and then one he said was a really hot Dijon, which I found only to be mild...and I don't do hot. It had pickled onions and a sweet chutney thing which was good.
The bread that is served with it, and the Oil-Vinegar-Maple syrup dip was tasty.
Ordered two mains. Orecchiette Pasta and Smoked Trout. Both again were good but nothing I would swoon over.
For the hype the place gets, I actually would have expected more. That being said, I would consider going back as I liked the atmosphere... and the service was great.
Here is a picture of the charcuterie board I had at Richmond Station and my experience is similar to Kassi's. It was good, but compared to Harbord Room's, it did not compare.
Their other items were very good (Scallop Ceviche and Venison two ways I believe in the picture) and a great atmosphere and it's a restaurant I would definitely return.
Belive it or not, just last week, I had a great charcuterie plate at Salt on Ossington! I haven't been there in ages but the both the cheese plate and the churcuterie plate were both great.
Also given that the two of chefs at Bar Isabel come from Black Hoof they have a pretty good plate options as well.
Just came back from Harbord Room and their charcuterie board was really good.
Harbord Room has always been an old favourite of mine and I've always enjoyed their charcuterie and this time was no different. I always look forward to cutting up the deep fried egg and seeing the running yolk spill onto the board and then mopping it up with bread/meat.
The chicken liver mousse is to die for.