A raw seafood bar, a serious locavore bistro and Filipino fusion downtown
Hoof Raw Bar
926 Dundas St. W., 647-346-9356
Jen Agg, the owner of the legendary hearts-and-tongues hot spot The Black Hoof, has opened up a seafood restaurant next door on Dundas West. She brings to her new place the same meticulousness that made her original restaurant such a success. The small room is gracefully ramshackle, like a polished-up Cape Breton seafood joint, which perfectly matches chef Jonathan Pong’s short all-seafood menu. The substantial cured fish board, arranged from delicate to powerhouse, includes standouts like buttery, fragrant albacore gravlax and chorizo spice scallops. Skip the overpriced raw oysters ($34 per dozen) in favour of the baked versions, which maintain their delectable brininess despite the toasty crunch of panko flakes and layer of rich, smooth foie gras. A wildly exuberant dessert closes the meal: deconstructed sponge cake set off by stewed rhubarb, freeze-dried caramel, salt flakes and rosewater jelly. The drinks are aimed squarely at fish lovers: spicy tomato cocktails and a dozen or so wines by the glass that come with more origin stories than Batman. Sharing plates $8–$22.
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