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The Black Hoof Restaurant Review: The Black Hoof’s charcuterie, smoked and cured in-house, satisfies carnivore cravings. From the chef’s backyard smoker might come pork belly pastrami, while the charcuterie board could include elk or boar salami, pancetta and thinly sliced bresaola. Fresh-made pasta may be served with squid ink and nduja, a spicy Italian pork sausage, while asparagus and chanterelles are a welcome vegetarian side. The menu changes constantly, according to the chef’s passions and finds. If available, taste the foie and waffles for something more adventurous. Try The Black Hoof’s sister locations, Rhum Corner and Hoof Cocktail Bar, for snacks and drinks before dinner.