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Kassi22 Sep 25, 2013 05:05 PM

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.


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  1. Charles Yu RE: Kassi22 Sep 25, 2013 08:46 PM

    This is 'Richmond Station''s version which fellow chowhounder skylineR33 and I both enjoyed very much (left photo)
    Attached also Black Hoof's offering for comparison.

    4 Replies
    1. re: Charles Yu
      1sweetpea RE: Charles Yu Sep 26, 2013 09:13 AM

      Do both restaurants make all of their charcuterie in house? Which did/do you prefer?

      1. re: 1sweetpea
        Charles Yu RE: 1sweetpea Sep 26, 2013 09:39 AM

        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!!

      2. re: Charles Yu
        Kassi22 RE: Charles Yu Sep 30, 2013 08:39 AM

        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.

        1. re: Kassi22
          ragged25 RE: Kassi22 Oct 16, 2013 11:46 AM

          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.

      3. j
        JennaBean RE: Kassi22 Sep 26, 2013 07:32 AM

        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.

        1. happycamper RE: Kassi22 Sep 26, 2013 10:40 AM

          Richmond station
          Bellwoods( not the best plate, but love the ambiance)
          Bar Isabel

          1. justxpete RE: Kassi22 Sep 26, 2013 10:51 AM

            Cafe Boulud has some seriously awesome Charcuterie. Seriously. May be the best in the city.

            10 Replies
            1. re: justxpete
              Charles Yu RE: justxpete Sep 26, 2013 01:12 PM

              After trying a few of their pates, I think you might be right!! Really nice texture and flavor!

              1. re: Charles Yu
                justxpete RE: Charles Yu Sep 26, 2013 02:00 PM

                When were you there last?

                1. re: justxpete
                  Charles Yu RE: justxpete Sep 26, 2013 02:24 PM

                  Late May this year. Had a gorgeous 'Ox-Tongue Head Cheese'

                  1. re: Charles Yu
                    childofthestorm RE: Charles Yu Sep 26, 2013 05:08 PM

                    Oh wow that looks amazing. Consensus is that Bar Boulud has the best charcuterie in NYC so this is not a surprise.

                    1. re: Charles Yu
                      Atahualpa RE: Charles Yu Oct 16, 2013 11:21 AM

                      Served with Violet Mustard? Yes, please. Hmmm. . . add this to the list of places to go soon.

                  2. re: Charles Yu
                    justxpete RE: Charles Yu Sep 26, 2013 07:10 PM

                    Some pics from a few weeks ago. I did not take them.

                    1. re: justxpete
                      childofthestorm RE: justxpete Sep 26, 2013 07:18 PM

                      Beautiful. This became an incredibly useful thread. Boulud has been off my radar but now I'm popping in for some meat and booze SOON.

                      1. re: childofthestorm
                        justxpete RE: childofthestorm Sep 26, 2013 07:25 PM

                        Indeed. Looking at those pics makes me hungry for some Charcuterie.

                        1. re: childofthestorm
                          JennaBean RE: childofthestorm Sep 27, 2013 09:35 AM

                          Me too! Those plates look great.

                          1. re: JennaBean
                            justxpete RE: JennaBean Nov 19, 2013 11:18 AM

                            They had another Charcuterie night last night. Here's some pics:


                  3. r
                    ragged25 RE: Kassi22 Oct 15, 2013 08:14 AM

                    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.

                    2 Replies
                    1. re: ragged25
                      Kassi22 RE: ragged25 Oct 15, 2013 08:32 AM

                      Wow... that looks awesome!

                      1. re: Kassi22
                        ragged25 RE: Kassi22 Oct 15, 2013 11:04 AM

                        Just to add, if I remember correctly, with the exception of the prosciutto, everything is house cured.

                        It was $20 well spent!

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