A photographic tour of one of Toronto’s best brunch menus
A mere six months after opening, the brunch at the Hoof Café has become the city’s most coveted (witness the lineups snaking out the door). Co-owner Grant van Gameren and chef Geoff Hopgood combine the Hoof’s snout-to-tail philosophy with breakfast standards, creating a menu that is both playful and indulgent. Beautiful and inventive cocktails by co-owner and house mixologist Jen Agg round out meals that are satisfying to the eye as they are to the palate.
Here, our side show tour of the west end’s hottest brunch menu »
Suckling pig’s Benny
The menu is full of porcine tributes, including this popular dish: a pair of biscuits topped with supple shredded pork, poached eggs and silky Hollandaise sauce. The pile of salad greens are studded with seasoned pork rinds. $13.
Blood sausage crêpe
Savoury and sweet unite in this delicious collision of rich blood pudding and flour crêpes, milky fresh ricotta, crushed walnuts and a reduction of maple syrup, butter and dates. $13.
Foie French toast
Thick slices of egg-soaked grilled bread, a slab of pan-seared foie gras, crushed macadamia nuts and warmed fresh strawberry sauce. $12 (plus $14 supplement for the foie gras).
Hay ham
Stranger in concept than in taste, the hay ham ($3) is brined pork that’s been gently boiled with hay. Supported by fiery Dijon mustard, it’s like leaner peameal bacon. $3.
Ploughman’s lunch
Depending on the day, this hefty sampling platter may include venison and mustard seed sausage, Genoa salami, cacciatore, summer sausage, duck terrine and ribbons of Ontario prosciutto sided by raw milk cheese. $14.
Tongue grilled cheese
Think of this as a cross between a croque monsieur and Black Hoof’s signature tongue sandwich. Delicately shaved meat alternates with layers of melted brie and gouda, all packed between thick grilled slices of brioche. $14.
Pork belly pastrami
Brined, grilled and bathed in a sweet maple gastrique, the thick fat layers literally melt in your mouth. $4.
Spot shrimp and grits
This special—with spot shrimp flown in twice a week from B.C.—is seasoned with fennel, paprika and coconut. Served over a humble bed of polenta with a soft poached egg, sautéed kale, crisped pork belly and maple gastrique. Available until early July. $15.
Hoof café caesar
Lemon juice, Clamato, Worcestershire sauce and diluted Marmite make up the bulk of the Hoof’s caesar, but the real kick comes from Jen Agg’s pink peppercorn-infused vodka and homemade cayenne sauce. The cocktail classic gets fancier with crushed celery seed, Maldon salt and dehydrated horseradish rimming. $8.
Jam and bone marrow doughnuts
Available only on weekends, these cake-based doughnut holes are fried to order and served by the half dozen. The bite-sized balls are tossed in sugar and have a molten centre made from melted bone marrow and jam (rhubarb-vanilla is our favourite). $5.
. Co-owner Grant van Gameren and chef Geoff Hopgood combine the Hoof’s snout-to-tail philosophy with breakfast standards, creating a menu that is both playful and indulgent. Beautiful and inventive cocktails by co-owner and house mixologist Jen Agg round out meals that are satisfying to the eye as they are to the palate.
Here, our side show tour of the west end’s hottest brunch menu »
Suckling pig’s Benny
The menu is full of porcine tributes, including this popular dish: a pair of biscuits topped with supple shredded pork, poached eggs and silky Hollandaise sauce. The pile of salad greens are studded with seasoned pork rinds. $13.
Blood sausage crêpe
Savoury and sweet unite in this delicious collision of rich blood pudding and flour crêpes, milky fresh ricotta, crushed walnuts and a reduction of maple syrup, butter and dates. $13.
Foie French toast
Thick slices of egg-soaked grilled bread, a slab of pan-seared foie gras, crushed macadamia nuts and warmed fresh strawberry sauce. $12 (plus $14 supplement for the foie gras).
Hay ham
Stranger in concept than in taste, the hay ham ($3) is brined pork that’s been gently boiled with hay. Supported by fiery Dijon mustard, it’s like leaner peameal bacon. $3.
Ploughman’s lunch
Depending on the day, this hefty sampling platter may include venison and mustard seed sausage, Genoa salami, cacciatore, summer sausage, duck terrine and ribbons of Ontario prosciutto sided by raw milk cheese. $14.
Tongue grilled cheese
Think of this as a cross between a croque monsieur and Black Hoof’s signature tongue sandwich. Delicately shaved meat alternates with layers of melted brie and gouda, all packed between thick grilled slices of brioche. $14.
Pork belly pastrami
Brined, grilled and bathed in a sweet maple gastrique, the thick fat layers literally melt in your mouth. $4.
Spot shrimp and grits
This special—with spot shrimp flown in twice a week from B.C.—is seasoned with fennel, paprika and coconut. Served over a humble bed of polenta with a soft poached egg, sautéed kale, crisped pork belly and maple gastrique. Available until early July. $15.
Hoof café caesar
Lemon juice, Clamato, Worcestershire sauce and diluted Marmite make up the bulk of the Hoof's caesar, but the real kick comes from Jen Agg’s pink peppercorn-infused vodka and homemade cayenne sauce. The cocktail classic gets fancier with crushed celery seed, Maldon salt and dehydrated horseradish rimming. $8.
Jam and bone marrow doughnuts
Available only on weekends, these cake-based doughnut holes are fried to order and served by the half dozen. The bite-sized balls are tossed in sugar and have a molten centre made from melted bone marrow and jam (rhubarb-vanilla is our favourite). $5.){kind=link}
So don’t look at it ranisheen. As for me I’ll be digging into some bone marrow doughnuts this weekend for sure!
Wow, someone took off the vegetarian’s comments. I wonder why?
Great looking meals with beautiful design layout but I have to say that this meat-lover is looking for the fruit and vegetables. I just watched the documentary Food.Inc last night and then seeing all of this meat in the morning gave me a whole new look on what I want to eat. Sorry Hoof but I wont be brunching.
The majority of brunch goers are looking for a meal $10 or under. Save these prices for dinner!
None of this made me hungry….any non-meat choices? I won’t be recommending this place for brunch at all. Fois gras is just disgusting and horrible, I don’t understand why it’s even legal to serve. In today’s society, where we “claim” to be educating the masses on respect for our environment and a “cleaner earth”, why are popular magazines promoting the torturing, killing and eating of earth’s creatures? Humans aren’t so special, we’re part of a larger Eco-system and we’re just destroying it.
Hmmm..Rathyen and Ranisheen. Do all vegetarians have silly names? Why comment on a story like this anyway? You only come off looking foolish. I’m glad you won’t be visiting, that way there will be more tables available for those who know we’re at the top of the food chain.
I heart the Hoof.
You’ve done it once again. Incredible read!
I’m a vegetarian and I agree with all the meat eaters here. It says Food Porn right at the top of the article for heaven’s sake. If you come to an article like this expecting anything but extravagance and over the top displays of indulgence, you should maybe consider questioning your own judgement, not the eating habits of strangers.
Why on earth are so many vegetarians looking at the slide show? It’s like me watching gay porn….when I’m straight! Of course it’s not going to appeal to you. Go look at some lettuce!
The Veggies should go get a can of beans and enjoy. Christ, save your lecture for your Mamma!
WOOF WOOF to the HOOF!!!
to each is own , however these are parts of animals that are not for eating for if they were , dishes like these would surely have been around after the thousands of years that man has been on earth , fat, blood, bones yum yum
Right on, June 15! I too wonder at unhappy ‘veg’-lovers bothering to comment. Nor is this the place to advocate for PETA. I love vegetables and eat much more of them than do most folks, but these dishes sound divine – ALL OF THEM! Just not for every day!
My only concern is the (and I do not object to it) no reservation rule. With a husband who cannot stand for more than a few minutes, it makes dining at Black Hoof an iffy proposition. Guess we will have to buy a portable stool…… Can’t wait!
We would love to host a BrunchProject event at the Kamm’s Corners Farmers Market this Summer. I am sure our friend Ellis Cooley at AMP150 would be reetinsted. Our market is on Sunday from 10-2. If you are reetinsted, please contact me at 216-978-5587. Thanks!Steve Lorenz (@Tweetmeslow)