For those whose Valentine’s Day plans haven’t quite panned out, take heart—literally. For this weekend only, the offal experts at The Black Hoof are devoting their kitchen to the blood pump. Head chef Jesse Grasso is turning cow, chicken, duck, pig and horse hearts into delicate tartares and crudos, classic bistro plates and even smoked meat. The restaurant doesn’t take reservations, so it’s first-come, first-served while heart supplies last. Here, a sneak peek at the iron-rich feast.
The Black Hoof, 928 Dundas St. W., 416-551-8854