Toronto's top spots for charcuterie
Forget those grocery store cold cuts; Toronto’s meat eaters are much more sophisticated when it comes to their carnivorous delights. From house-cured cuts and terrines to pâtés and confits, here are some standout charcuterie boards that put the “hog” in Hogtown.
The Black Hoof
928 Dundas St W, Toronto, ON M6J 1W3This preeminent Dundas West restaurant is the city’s undisputed king of nose-to-tail dining. The chalkboard menu boasts an eye-popping array of courageous off-cut meats including horse tartare, bone marrow, and liver and onions. You’ll find a rotating selection of meaty pleasures on the charcuterie board including beef heats, chicken liver pate and salami. Carnivorous fans include celebrity chefs Anthony Bordain and Gordon Ramsy.
Richmond Station
1 Richmond St W, Toronto, ON M5H 3W4This downtown dining destination attracts the suit-and-tie crowd with its upscale yet casual atmosphere and seasonally inspired menu prepared by chef Carl Heinrich, winner of Top Chef Canada season two. The artfully arranged charcuterie board is always in flux and features an impressive selection of house-cured meats and preserves from the pantry.
Bar Isabel
797 College St, Toronto, ON M6G 1C7Mix and match your choice of à la carte cured meats at this renowned tapas bar on College Street West. Chef Grant van Gameren, who started out his career at the aforementioned Black Hoof, serves up an adventurous selection of Spanish meats including jamón Serrano, chorizo ibérico, horse bresaol, larzo, cured pork and beef Carpaccio.
Pizzeria Libretto
221 Ossington Ave, Toronto, ON M6J 2Z8This notable Toronto pizzeria — with locations on the Danforth and Ossington — might be famous for its authentic Neapolitan-style pies, but the antipasto platter is not to be missed. The Piatto Grande is an ideal starter course to share among friends. Nibble on a sampling of cured meats, cheeses and seasonally inspired accompaniments served atop of rustic wooden slab.
Nuit Social
1168 Queen St W, Toronto, ON M6J 1J5Creativity is encouraged at this intimate Queen West tapas bar where patrons are invited to build their own social boards from an international selection of cured meats, artisanal cheeses and fresh olives. Nibble on Italian prosciutto and Spanish chorizo with five-year Dutch Gouda, Bleu d’Auvergne and smooth kalamata olives from Greece. Menu items are available one, three or five at a time so you can sample as much, or as little, as you like.
Karelia Kitchen
1194 Bloor St W, Toronto, ON M6H 1N2You’ll find traditional charcuterie platters with a Scandinavian twist at this Nordic Smokehouse. The Bloordale restaurant offers a veritable smorgasbord of sharing platters that feature Atlantic salmon, wine marinated herring, and pork belly and rillettes. Meats are served with an assortment of house pickles and unique preserves such as mandarin orange marmalade or crunchy plum mustard.
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