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  • 3.5 stars The Hoof Raw Bar is just 2 days old. The opening was not publicized an it is located just next door to the Black Hoof. The menu is mostly small plates with a few "heavier" dishes if you really want a meal. The space itself is small and cozy in true Black Hoof fashion. I ordered a Champagne Cocktail ($16) and my dining companion opted for an English ($12). Which is not much dissimilar to a Caesar save that it wasn't made with Clamato and therefore could not technically be classified as such. We ordered the Cured Fish Charcuterie Board to start and it goes from mild to more flavourful starting with a Branzino and ending with a Chorizo Scallop. This was delicious and delicate. Next we had the Chawanmushi which was a cold egg custard served with hazelnut mushrooms, salmon roe and crispy kale. This was a very interesting and novel dish. No two bites were the same. The silliness of the custard, the crunch of the roe and the crispiness of the kale made for a taste bud teasing mouthful! The explosion of salmon roe was mouth-watering. Next we had the Baked Oysters topped with a foie gras torchon, sherry vinaigrette gastritis and crispy shallots. Foie gras does make for a yummy butter substitute. For our main we shared the Kingfish + Plantain on a bed of spinach purée, seared kingfish with jerk seasoning, pickled okra and pea tendrils dressed with coleslaw dressing. The fish itself was a little overbooked at the bottom, but the hardy fish withstood the jerk seasoning. At the end of the evening we spent $102 before tax and tip. It's definitely on the pricier side. I always say that Jen Agg is like the James Cameron of restauranteurs... Every dish that's put out may take time to craft but it's always going to be a box office hit! I will definitely be back to sample more. The 3.5 star rating is a reflection of the price point and the overcooked fish.
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