Hoof Raw Bar Brunch Toronto
Posted By Jennifer Ho Mar 30 2013 · 0 comments · Dining Out
Having recently learned that brunch was back on at the Hoof after a two year hiatus, – this time at the Hoof Raw Bar – and the fervent excitement that accompanied its re-opening, we stopped by for a bite to eat Sunday morning to see what the hype was about. In true Hoof style, the menu is unapologetic, it’s in your face and it’s aggressive. If your idea of breakfast is butter on white toast, you’re in for a big surprise. In other words, this is not the place for you.
Freshly Squeezed OJ and Grapefruit Juice
The menu boasts varying cuts of offal, fried and grilled and pressed to go along with your more traditional eggs, English muffins and waffles. Endeavouring to bring underappreciated meats to the table, it seems as if this style of restaurant has a monopoly over the city. People love it or hate it – there is a surprising lack of a grey area when it comes to feelings about eating at the Hoof.
Tongue Benny
Arugula Salad with Pine Seeds
The tongue benny was incredible. The texture of the meat was tender and soft, accented by punchy mustard seeds and smooth, hollandaise sauce. Two poached eggs sit pretty on top of two slices of milk bread, with just a little dill on top. With that, I was able to mop up the leftover juices effectively, letting none go to waste. Accompanied by a bowl of arugula salad, dressed simply with balsamic and a sprinkling of pine seeds, this was a nice way to round out the dish and balance it out with something a little lighter.
Bombay Hash
The bombay hash was served with smoked mackerel, potatoes and wilted spinach, an interesting combo that none of us had had before. With the yolk oozing out of the fried egg and mixed in with the Indian influenced masala, the best was when all the components were mixed together. Only complaint was that the portion size could have been slightly bigger.
Blood Sausage McMuffin
Beans
The blood sausage McMuffin was a simple, compact dish that could be eaten with the hands. Nice and easy. Eaten with a portion of beans, this left us off perfectly full. Not too much, not too little.
Yeah, we into this.
Check out the interview we did with Jen Agg and Brandon Olsen for SNAP! Mag here.
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