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| - Oh my god, this place was soo cool and unique! They serve tapas that feature some strange part of an animal (generally cow and pig) gourmet-style. And amazing cocktails. What they have that day is up on a board in the restaurant, so no menus. This place is TINY. They have a few tables, but we sat at the bar, which turned out the be the best spot because we had a perfect view of the magic. Never in my life have I witnessed a cooking set-up like this. Four cooks with no room to even squeeze by each other are prepping, garnishing and cooking meats on a home electric stove! And then there's a small dishwasher right next to the stove where a guy is furiously washing the 10 plates this place probably owns. It runs like clockwork, though. My friend and I were amused by the meat slicer's tattoo; a pig feeding itself through a meat grinder. Hardcore.
We ordered a smoked and cured meats platter and it was explained to us the order in which to eat them and which ones were good with the provided dijony mustard. We savored them slowly, commenting to each other about which ones we liked the best and what they tasted like, etc. Then we ordered some strange things like calf brains prepared in a ravioli with artichokes, suckling pig belly in broth, bone marrow and moose liver. The brains and the suckling pig were quite tasty, but I wasn't a big fan of the marrow or the liver. But at least now I can say that I tried them!
Black Hoof is a true culinary experience for foodies everywhere. They are even open on Mondays (and off on Tuesdays) so that restaurant industry workers can go on their day off. And I heard that they raise their own pigs. Amazing.
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