Foodwithlegs has been moved to its new home at foodwithlegs.com this post can be found on the new site here.

Last weekend’s Globe and Mail has Joanne Kates’s take on the Black Hoof.  Like Ms. Kates, Kat and I enjoyed ourselves so much there that we took friends with us for a return visit last month and I’ve produced an update to my earlier review.

The Basil Fawlty

The Basil Fawlty

Chef Grant van Gameren gets a lot of (deserved) attention for his cooking but his partner, Jen Agg and her cocktails deserve as much praise.  I admit having a prejudice against cocktails because of the super-sweet, electric blue, hyphenated “tinis” that monopolise most cards. I’m pleased to see that the closest the Hoof comes to this is having memorable nicknames for the liquid creations but in a subtle (as in “Basil Fawlty”) instead of overtly sexual (as in “Red-headed Slut”) way.  I didn’t get to try them all but the table’s consensus was that the three we tried all tasted great.  Best of all these cocktails are actually served in traditional highball glasses instead of the annoyingly ubiquitous cone-shaped cocktail glasses. (more…)

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Small Charcuterie Platter

Small Charcuterie Platter

I have read a lot about The Black Hoof (BlogTo review, Chowhound discussion) and have had this restaurant on my to-try list for a while.  Kat and I finally made it to the The Black Hoof this weekend.  They don’t take reservations so we left our number and retired to the nearby Press Club.  Definitely a neighbourhood dive bar but the beer selection by the bottle is better than average and the live music is good (without being oppressively loud).  We were pleasantly surprised when Black Hoof called back within forty minutes (less than the hour we were quoted).  It helped expedite things that we agreed to share a table that could have fit five or six with another couple.  Shared table dining is something that we don’t do nearly enough of in Toronto and looking at what your neighbour is having is an especially useful method of performing a background check on unfamiliar menu options.  (more…)

I can’t wait to try (and write a review of) The Black Hoof charcuterie restaurant.  BlogTo has a good review already up and there is a good discussion of this restaurant on Chowhound.  Best of all the chef has a behind-the-scenes blog that I’ve added to the list of links on the right.  This blog is a rare insider view that is obviously written by an insider before he is told to do so by his publicist.  Check it out.

I also have the upcoming Seedy Saturday event on my radar.   Last year it was a great opportunity to find some of the seeds that eventually became a big part of my garden.  I’m glad to see that the venue has changed for this year (it was very crowded last year) and that it is a bit earlier (this Saturday, February 28).