Where chef Michael Hunter eats in and around Weston

Michael Hunter, the chef and co-owner of Antler, is stoked to be celebrating the 10th anniversary of his (sometimes controversial) restaurant. Hunter and his business partner, Jody Shapiro, gave the space a glow-up, added some premium wine to their collection and revamped the menu to include large-format plates for family-style dining, like a whole stuffed Ontario rainbow trout and an Alberta bison tomahawk steak.

Related: Inside the kitchen of Michael Hunter, the chef and co-owner of Antler

“We’re also spreading the word about our culinary ethos,” says Hunter. When Antler first opened, the menu was primarily focused on game—venison, bison, wild boar—but things are changing. “Game meats are still a part of our identity. But the original goal was to showcase Canadiana overall, through ingredients and suppliers. Now we’re hammering that message home more than ever.” Think dishes like wild turbot from Baffin Island and beef strip loin from a Guelph-area farm.

Hunter still hunts, primarily in Caledonia and the Kawarthas, but any of the deer, wild turkey and small game he lands is for home consumption only, per Ontario regulations. In other words, Antler doesn’t serve any of Hunter’s own kills.

Related: Where Proper chef Julien Cawagas eats breakfast, lunch and dinner in Roncesvalles

When he’s not at his restaurant, Hunter likes to explore Weston, where he lives with his family, and the surrounding area. As an avid supporter of all things local, he takes us a tour of his favourite spots in the neighbourhood.

Speducci Mercatto

46 Milford Ave., speducci.com

“Speducci has been around for 11 years, and it’s a popular lunch spot for the working crowd in the area. Rosie, the owner, is great; we work with her on catering gigs from time to time. They make so much in house, including pasta and meats—they even have their own curing chamber.”

Go-to dish #1: Milanese sandwich

“This is very Italian. It’s super hearty. You’ve got rapini, chicken, mushroom and salami in here. They warm up the house-made bread prior to serving it, which gives the experience a nice dining vibe—even though it’s more of a cafeteria style of ordering, where you pay first. I like the option of dining right in the grocery store. But, if you want a more classic setting, their restaurant is attached to the market. I’ve brought friends, family and other chefs here before.”

Go-to dish #2: Diavola pizza

“This is topped with tomato sauce, fior di latte and spicy salami. It’s simple yet so delicious. This is the same Neapolitan dough they use at their restaurant, except here it’s a bit thicker because it’s served as individual rounds. They use doppio zero flour and ferment it for three days. The dough is slightly chewy, tangy and tender. The cheese is creamy, and the sauce is bright and acidic. It’s a perfect pizza.”

Rustic Bakery

318 Rustic Rd., rusticbakery.ca

“Rosie at Speducci is also a fan of this place and has joked that it’s like walking into an episode of The Sopranos. I would agree with her. It’s a time warp and an institution. It’s 40 years old, and everyone comes here—from Italian grandmas and grandpas to kids just getting off school. They’re all looking for a homemade yet affordable meal, a place to relax and hang out or buy groceries. It’s like a community hub and meeting place. I come here year-round, but I love coming in the summer when they open up their patio.”

Go-to dish #1: Lasagna

“The hot table in the back is where it’s at. You can find incredible nonna-style dishes here, including porchetta and veal. But I love to get the lasagna. It’s homey, simple and rustic Italian. It’s not fancy—and it’s not meant to be—but it’s very comforting. It’s also a massive portion. They sell these by the tray, too, which is great for parties.”

Go-to dish #2: Veal cutlet

“Sometimes I get this in a bun if I want a portable lunch. Flavour-wise, it’s mild and sweet, and texturally it’s softer than beef. It’s so delicious.”

Go-to dessert: Ricotta zeppole

“This is what they’re known for. It’s flaky choux pastry with a creamy ricotta filling. There’s also a brightness from lemon and blueberries. Most importantly, it’s not too sweet.”

Comal y Canela

1692 Jane St., unit B, comalycanela.com

“The parking in this strip mall is a nightmare, so I always park on a side street behind it. Regardless, this Mexican restaurant is a must-visit. A friend recommended it to me, and I’ve never stopped visiting since. It feels like you’re in Mexico—the vibe, everyone speaking Spanish and, of course, the food.”

Go-to dish #1: Flautas (two chicken, two suadero)

“I like to get a mix of chicken and brisket. The chicken is tender, and the brisket has this smoky flavour infused into it. The meat is stuffed into corn tortillas, rolled and deep-fried, so the shells end up ultra crispy. All the richness is counterbalanced with the fresh lettuce and the tang from the sour cream and cotija cheese.”

Go-to dish #2: Birria tacos

“These are so addictive. The shells are super crispy and beefy because they lacquer them with beef fat and cook them on the flat-top. The pulled meat is stewed and very tender. I enjoy it as-is for my first bite, but for my second go-round, I’ll add hot sauce, onion, lime and cilantro, then dip it in their golden house-made consommé. What’s not to love? It’s fun and interactive to eat, and there are so many umami and cheesy notes.”