Ate at The Black Hoof (928 Dundas Street West, Toronto) last week and they had some new menu items up. A highlight: Pork belly pierogies with brown butter crumb, crème fraîche, Yukon gold potato, and cheddar. The skin had a really nice chew and got some crunchy contrast from the crumb. Great combo of flavours. I also enjoyed their Kentucky vs Morocco cocktail in a tin can cup. A cup that stayed super cold for an astonishingly long time.

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And waiting for your table at The Black Hoof just got better; the space that is slated to be BHCO has been turned into a proper cocktail bar in the interim. Owner Jen Agg sounded so excited over twitter on its opening night (yesterday):

After 15 years of thinking about the details, I finally have the cocktail bar of my dreams. Really happy right now.

Good stuff.