Michael Hunter leaves Reds Wine Tavern to open Antler
A quick survey of chef Michael Hunter’s Instagram account proves he’s passionate about wild game and foraged foods—things he didn’t often get to play with as the executive chef at Reds Wine Tavern (a downtown mini-chain from the same restaurant group that owns Jack Astor’s). Last week, he announced that he’s left Reds to continue his wild food advocacy at his own spot, Antler, opening later this year. “For so long, I’ve been working for corporate restaurants, and I can’t do that anymore,” he says. “I want to celebrate regional ingredients, and I want to be a part of defining Canadian cuisine.” Hunter and his business partner, Jody Shapiro, have snagged the Dundas West storefront that previously housed This End Up. As expected, Antler’s menu will feature foraged ingredients and farmed game (due to the restrictions on serving wild game in restaurants). “I want to be different and open people’s eyes,” Hunter says. “There’s more to meat than chicken, beef and pork.”
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/toronto-restaurants-michael-hunter-reds-wine-tavern-antler-little-portugal/&title=Michael Hunter leaves Reds Wine Tavern to open Antler&picture=https://torontolife.com/wp-content/uploads/2015/09/toronto-restaurants-chef-michael-hunter-antler-dundas-west-wild-game.jpg&description=[caption id="attachment_325242" align="aligncenter" width="656"] (Image: Reds Wine Tavern)[/caption]
A quick survey of chef Michael Hunter's Instagram account proves he's passionate about wild game and foraged foods—things he didn't often get to play with as the executive chef at Reds Wine Tavern (a downtown mini-chain from the same restaurant group that owns Jack Astor’s). Last week, he announced that he’s left Reds to continue his wild food advocacy at his own spot, Antler, opening later this year. “For so long, I’ve been working for corporate restaurants, and I can’t do that anymore,” he says. “I want to celebrate regional ingredients, and I want to be a part of defining Canadian cuisine.” Hunter and his business partner, Jody Shapiro, have snagged the Dundas West storefront that previously housed This End Up. As expected, Antler's menu will feature foraged ingredients and farmed game (due to the restrictions on serving wild game in restaurants). “I want to be different and open people’s eyes,” Hunter says. “There's more to meat than chicken, beef and pork.”){kind=link}
Yea but who the fuck wants to eat that shit? Go up north. Hick. This won’t fly in Toronto.
Wow, talk about ignorant. I guess you’ll still be eating your McDonalds while Hunter & Shapiro feed and educate the masses. If anyone should go anywhere, it’s you, Joe W, who should go back to the hole you crawled out of.
Right, Hunter/JoeW IsADouche. You’ll be closed in a year.
You created a username because JoeW is THAT important to you?
Ewww. No, thanks.
CAN NOT WAIT. FINALLY!!!!!
Finally what? You can get wild game imported from the U.S. at a restaurant in Toronto? Go to Canoe. This isn’t anything special, you can’t serve what you caught and picked locally in restaurants.
Excited to see what Chef will do on his own. We have a property and our neighbours come to hunt. Every once in a while I get my wild game. Sorry for being excited to see what Chef is going to do on his own, it’s exciting to see people evolve, grow and build their own. Don’t you think?
No…. imported meat is imported meat. Next! :)
It’s not about the meat. It’s about seeing the Chef go off on his own to start a new restaurant. Not an easy task and I can’t wait! Please troll elsewhere thanks. What’s up with all the hate?
It’s not about the food? Who cares about the chef? Restaurants are all about the food. No hate, just think it’s a stupid idea and a waste of space.
Yes because the chef has no influence on anything. Go off and troll somewhere else I’m very happy for someone why are you raining on my excitement ?
Happy to see a chef do their own thing. Can’t wait to see what he’ll do on his own. Can you not let someone be happy for another human? Must you bring other people down? Troll elsewhere.
I’m entitled to an opinion
But not let anyone else have one?
Imported meat is imported meat. You can’t serve food that is actually hunted and foraged here locally. The chef can’t serve his own game. That’s not an opinion, that’s a fact. My opinion is that if that is how this restaurant is selling itself, it’s bunk. End of story. Let’s see if this place exists in a year. I bet the investors will be disappointed.