Vegans beware, Antler Kitchen and Bar is a cornucopia of local and wild mouth watering meat. That’s okay, that means there is more venison, wild boar, rabbit and bison for us carnivores.
Chef Michael Hunter left Reds Wine Tavern for gamier fields. Fields otherwise know as the prime corner of Dundas West (replacing This End Up) in Little Portugal, Toronto. So get ready because something wild has come your way…
The Wild Boar Gyoza can be credited to a fifth generation Japanese gyoza recipe, the Jamaican Venison Patty was packed with spices that flavour not fire the mouth, and Duck heart Yakitori skewers just made us ready for more.
Oh! And be still my little gin loving heart. The Kordonis is a super-herbal mix of beets, gin and Hunter-gathered sumac.
I’ve heard next up is brunch. I’m in.
Photo Credit [Image]