Hooftini, please

Last week one of our favourite Dundas West spots quietly reopened: the Black
Hoof. Famous for bringing nose-to-tail eating to Toronto, it’s doing
nose-to-cocktails now, too. Across from the restaurant, where a brunch
spot used to be, is a excellent watering hole.

The menu, concocted by Jen Agg, features over a dozen modern mixes
and classic recipes organized by liquors white (gin, rum) or brown
(bourbon, tequila). The Violet Bourbon Sour, with homemade violet simple
syrup, is just sour-sweet enough, and a fresh flower garnish floats
delicately on its frothy head. Here, cocktails really are an art: we
watch a bartender paint the inside of our glass with absinthe for the
Corpse Reviver #2. It leaves the perfect trace of anise to mix with gin,
Cointreau and Lillet. A cheese plate is available if youre feeling
peckish, but youll have to cross the street for charcuterie. Even
without the food, we suspect Thursday nights will be just as crowded as
Sunday brunches once were.

It won’t be quiet for long. Paige Dzenis

Black Hoof, 923 Dundas St. W., Toronto, www.theblackhoof.com,
open Thursday to Monday, 5:30pm until last call.