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…

Antler Bar KitchenWild Mushroom Tarte Tatin is a puff pastry with carameleized onions, foraged mushrooms, and sorrel walnut pesto. This appie will be set on repeat next time I come.

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.

Antler TorontoChestnut Gnocchi. What can I say, you had me at brown butter, sage, and almond brittle.

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]



About The Author

Shelley Mantei founded as part of the network in 2006 (forever in fashion blog years!). The It Lists help busy women define their personal beauty, life and fashion style – vogue nirvana. It's a trend blog featuring the “it” bag, “it” girl, or “it” scoop! Shelley is also a public relations & social media consultant for life + style brands. She's a Vancouver import who now calls Toronto (Canada) home, but is always scooting somewhere to bring you jetsettera tales. Twitter: @shelleymantei

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