Antler Kitchen & Bar

I’ve always wanted to try out this restaurant, since I wanted to experience game meat cuisine. This restaurant is also part of the Michelin Guide, and it was on the news a while ago for a vegan protest where the owner cuts animal leg in front of vegans. The dishes were innovative and interesting with well thought out with ingredients to hide the gaminess of the meat. This isn’t like anything I experienced before. Would I prefer this over just regular pork, beef and chicken? No. However, my dining adventures wouldn’t be complete without this experience, and I would still recommend this place to adventurous diners. “Chef Michael Hunter’s Antler Kitchen & Bar is a showcase for wild Canadiana. Its walls are decorated with mounted deer antlers and photographs of maple trees tapped with syrup and morels ripe for plucking.” “Antler on Dundas West is a celebration of regional ingredients. [The restaurant’s] aim is to define Canadian cuisine highlighting local seasonal and wild foods.”

Came here for a culinary experience, and we definitely received it! We came for the chefs tasting and were given 7 unique courses that brought me out of my comfort zone. The chef was very friendly and fun to talk to when exploring the dishes he created. The unique ingredients and plating added to it all. I’d highly recommend to come at least once and try it! They have a very wide range of food from basic to extravagant wild meats. I love that this is a seasonal place and it changes with what ingredients are available! My favourite was the sticky toffee pudding - but I’m a dessert person! The bison was also a close favourite

A hidden Gem in Toronto. The flavors are very well balanced, the service is outstanding, the meat was cooked to perfection, the serving size was just perfect. I recommend having the family-style food menu for 2 or more people (everything you want to eat is here, minus the burger). Went here for my birthday and it did not disappoint. This place should be part of the Michelin Star guide.

We had a fantastic experience at Antler this past Saturday while celebrating a milestone birthday. From the start, the staff was incredibly helpful in coordinating all the logistics, making the planning process smooth and stress-free. The food was absolutely phenomenal—creative, delicious, and beautifully presented. Service was fast, attentive, and friendly, helping to make the evening feel extra special. Our only wish is that our two tables could have been closer together, or that we’d had a better understanding of just how far apart they would be, as it did leave the group feeling a bit separated. That said, we couldn’t be happier with our choice to celebrate at Antler and can’t wait to come back again.

One of the rare spots in Toronto that’s well deserving of its Michelin rating. The bison ribeye and venison were spectacular to the point of not being able to choose a favorite. The grilled leeks and veg that came with the mains were also amazingly done. Red wine was better than some wine bars I’ve been to. The charcuterie was a really fun exploratory taste, definitely more out there in selections - the only thing to pass up on the truffle fingerling potatoes, which are a bit dense variety for the delicate taste. Will be returning!

This place was incredible! Went last night for my 40th birthday. The atmosphere is wonderful, it's a smaller space so it felt busy but it wasn't overwhelming. Great ambiance with the lighting. Our server Isobel was wonderful, gave us recommendations when asked and nailed it completely. The food was everything I hoped for. The Alberta bison steak was phenomenal...I would recommend this resteraunt to absolutely everyone with some adventure and love of meat in them...and do not skip on the dessert. Definitely going back again. Can't speak highly enough about our whole experience. Again Isobel was wonderful!!!

A hole in the wall that has some good taste and vibes. The four course meal was amazing but pricey. The staff were fun and the music was on point. That bision meat is..... Damn! The charcuterie board, the pasta... All damn good

Amazing food and service! I went by myself on a special occasion, and had a great time thanks to attentiveness of the staff and deliciousness of the food! Wild Ontario mushroom pasta was too good to be true! I'll be coming back for more. Would highly recommend, and I'll definitely be coming back myself.

So good! We were able to make a reservation for 9 PM a few days before. So definitely make a reservation ahead of time if you want an earlier time. Service was good and quick. We got the venison tartare which was delicious. I got the boat meat pasta which was delicious. My boyfriend got the duck and said it was the best duck dish he had ever had. I had a bite and it was tender, favorable and the skin was crunch. I also got the pear pressure cocktail which had charred pear infused vodka, lemon juice, honey and rosemary syrup and sherry. It was one of the BEST cocktails I had ever had. So many unique meats on the menu. Worth a visit and in a fun and funky part of town with plenty of cool cocktail bars around.

I was pleasantly surprised by this place. The venue is well decorated but pretty tiny so recommend making a reservation online as it could fill up rather quickly. This place specializes in game meats and I was initially teetering between the bison ribeye or the wild boar steak and was wondering which one would be more gamey. The waitress was very helpful in my decision and I'm happy to report that I didn't taste any gamey-ness at all in the ribeye. Everything in that dish melded together very well. From the tenderness of the bison ribeye to the flavorful polenta and plentiful kale/rapini mixture, I found myself wanting more and more after each bite. It was just done, really really well. My partner had the confit duck leg and that was a treat as well. The duck was also very flavorful and tasty. The only thing that threw us off was there was hint of horseradish in the butternut squash puree that kind of ruined the flavor of the risotto for us. We would get flavors of good and savory and then random bouts of horseradish that just did not mesh well. Aside from the mains, I also got the duck heart yakitori appetizer and that was unfortunately a miss for me. That was the only thing that lacked flavor for me. Could have used some salt? Other than that, can definitely attest that it was worth the money and would come back.

Antler consistently delivers amazing food and a great experience. This time we sat at the chef's table, which has 3 seats and overlooks the kitchen. Had a great time chatting with the crew and learning about the food we were eating.

What an incredible dining experience! Food: Venison Tartare- This was such a delicate dish; Savory but fresh at the same time. I actually was not a fan of the rye cracker; it was far too hard. 5/5 Mushroom Caserecce- What a heavenly dish! The flavor profile was more towards the truffle rather than the bolognese, but absolutely decadent. I could eat this everyday!!! 5/5 BC Chinook Salmon- This was a smaller cut of salmon but absolutely to die for. Every element of this dish worked in the most harmonious way. 5/5 Smoked Chocolate Mousse- This was a delicious desert for the first 2 bites, but was a bit too powerful and somewhat bitter for me. The smokiness definitely comes through and is potent. 3/5 Ontario Butternut squash cheesecake- This was an interesting flavor profile; one that I have not had experienced before. Surprisingly delicious and mild in flavor. 4.5/5 Drinks: Earl of Montenegro: Somewhat bland and disappointing actually 3/5 Barrel aged black manhattan- A very good manhattan; I really enjoyed the tobacco bitters 5/5 Duck a L'Orange- This was a good drink, nothing to rave about. 4/5 Service: We sat at the bar- Service was fantastic. Food came out promptly and I was not left without a drink for more than a few minutes. Everyone was very friendly and courteous. 5/5 Ambience: Very relaxed environment, with smaller and bigger groups. It's a small venue but they definitely make it work. It got a little loud at times, but that just depends on the tables and the clientele at any given point in time. 5/5

This was an excellent dining experience. It is a quaint space and full of decor fitting of their name. We made reservations which are highly recommended as it is a small space. We started off with the house cured meats and cheese board. The house cured meats were some of the best I've ever had. The star of the meal was definitely the ribeye steak. Will definitely go back next time we are in town.

Heard of this place in the news for them being themselves. Sending a bill to Doug Ford for an open keg which they can't use due to flip flopping of covid rules, the chef cooking meat in front of vegan protesters... They have character. 3 of us came here for dinner on a Tuesday, we luckily had reservations as the place was full. Ambiance (4 stars) We were seated outside, the back patio is 4 tables with wooden fencing around it. Nothing pretty but comfortable. Inside it was also on the smaller side, cozy. Service: (5 stars) Good service, working with you to find cocktails you like. Drinks: Duck a L'orange (5 stars): the best cocktail I tried here. Very smooth with an undertone of vanilla. Made with duck fat. We tried smoked barrel (4 stars) and lady marmalade(3 stars) as well. They were good, but cannot compare to Duck a L'orange. Food: ANTLER TRUFFLE BRIE - (4 stars) It was good, but nothing amazing DUCK HEART YAKITORI (4 stars) - the duck hearts were just ok, but the sauce and the scallions were outstanding. BISON RIB EYE (4.5 stars) - very well cooked, the mushrooms were amazing. ONTARIO VENISON LOIN (4 stars) - a bit salty, but otherwise very pleasant. Deserts: MAPLE TART (4 stars) - would order it again STRAWBERRY SEMIFREDDO (3 stars) - almost a pallet cleanser. SMOKED CHOCOLATE MOUSSE (5 stars) - comes with a smoke bowl on top, a heavy desert, great for sharing. Desert comes with a presentation. Next time I would go for Duck a L'orange drink and the burger.

One of Toronto's best restaurants for game and local fare. From the venison, bison, and many other amazing dishes this place is incredible. The wine selection is also noteworthy with excellent options from basic to the delicious HOBO. Even the desserts here are outrageously good. Date night to an adventure meal this is the place.

Amazing portions and really tasty . The mushrooms / sauce on the bison steak are so tasty . My only minor gripe is the bison steak is quite chewy if medium rare. Although they recommend medium rare ; I'd advise getting medium for the bison steak . I had a hard time cutting the steak at medium rare. Also if you get the bison steak make sure you're hungry ; it's really filling (not complaining about that ; happy to be full :) ) Also friendly and accommodating staff ; I asked for them to cook my steak further ; not only did they do that but they also gave me an extra serving of mushrooms ! Awesome job on their part :) .

Antler has been on my Toronto Food Bucket List for ages. It looks like they take game meats & transform it to rustic fine dining. We got their Duck Heart Yakitori (3.5/5) & Wild Mushroom Tart (4.5/5) to start. The duck heart wasn't as liver-like as I thought and the texture was interesting, overall was a wild-card try for us! The mushroom tart was just super savoury and every component was delicious. Then we got a Bison Rib Eye (4.5/5) to share, overall tasted like a great steak to me! We already have our eyes out to try their signature Wild Boar Cavatelli next time.

Huge fan of Antler! It's in a really interesting neighborhood of Toronto which reminds me of parts of Brooklyn. The atmosphere is very rustic and our waitress was really great. The foods and drink were awesome. I particularly loved the Venison loin. It was tender, cooked to perfection, and the entire dish was beautiful and delicious. I loved that the greens weren't overcooked. The smoked chocolate mouse for dessert was also a star. Go to Antler Kitchen & Bar!

I was fortunate enough to be able to dine in Antler's outdoor hunt camp before the shut down mid-November. I've heard a lot about the place and was super excited about being able to secure a last minute reservation. The staff there were very friendly and accommodating. We ordered elk tartare and foie gras to start and game burger and venision striploin for mains. Everything was fantastic, seasoned to perfection. We especially enjoyed the venison striploin and elk tartare. I can't recommend Antler enough!

Amazing food, great service. Every course was fantastic. We had tartare, smoked cabbage salad, bison ribeye, and a fish dish with lentils (forgetting which fish off the top of my head.) Everything was great. The bison ribeye was worth all $58 and then some. I'll be looking forward to getting that again for next time. They were even so sweet about my rapini intolerance (rip, I will miss you sweet delicious rapini.) AND THE FEATURE DESSERT!!! It was clementine cheesecake. It was light delicious, and fresh. It tasted like pure clementine, we even watched another table taste it to see how they'd react, and they were also delighted. Excited to come back, the wine was great and so were the cocktails. This place rules!!!

Amazing staff. The food was cooked and presented perfectly. Will defo go back. The chefs know their flavours. So lucky to get the chefs pass table. It made me want to try everything on the menu.

We had the boar chop which was excellent as well as the rib eye. The smoked wedge salad was also delicious. Wonderful service as well.

The Bison Rib Eye Steak tasted amazing and was very tender. I had the steak cooked medium and it was great. I also enjoyed the Duck Heart Yakitori for the appetizers. Staff was very friendly and accommodating and the food didn't take long to arrive.

I was craving some gamey meats when I stumbled upon this gem online. The bison ribeye stood out to me and it did not disappoint! Would definitely recommend Antler and will be returning in the future. The restaurant itself has an interesting lodge house / outback feel although we only had the option to dine at their patio. Their patio dining is inside a tent with a heater in the middle which didn't do much to warm the tent so dress warmly if it's chilly and you plan to dine at Antler. The food itself was fantastic, we ordered the charcuterie board as an appetizer which came with some interesting spreads, cheeses, and meats (duck, boar, etc.) - this is a must try. They also had a maple syrup brandy drink which was really good. For my entree, I ordered the bison ribeye and it was amazing. While I thought it might've been tough and gamey vs. beef, it was surprisingly tender and flavourful! Not sure whether this is typical of bison meat or a product of the chef's cooking - I'll attribute it to the latter. Overall an interesting experience and one worth trying!

Every time I come to this restaurant, I think: "it must not be as good as I remember it" and every single time, it's better.

Antler is a small and charming restaurant focusing on game meat. Service is very friendly and attentive. My glass is always filled, the table is cleaned between dishes. Food comes in a good pace. Two of us shared one appetizer and two entrees and we are stuffed at the end. Venison Tartare - the dish is very appealing; picked wild mushroom, buckthorn berries and few pieces of mint on top of tartare. The aioli is light and not overly salted so all the ingredients are well balanced with each other. Tartare is fresh and have a nice texture. We enjoy this dish very much. Bison Rib Eye - medium rare, dry aged, 10oz rib eye with foraged mushroom, sautéed kales, (very) creamy polenta in red wine jus is definitely a highlight of the night. It is perfectly cooked and is so tender. The meat doesn't have much seasoning, but perfectly pair with the sautéed kales with spices. Must order item!! Pan Roasted Ontario Duck - wild liquorice marinated duck breast with charred dandelion and onion on bed of quinoa. Served with red wine and cherry sauce. I like the tender duck breast, some part is little chewy but overall is well made dish. The cherry sauce remind me of the Chinese roasted duck plum sauce which is not to my liking. The menu change regularly and I will definitely go back and I really want to try the pasta next time.

What an amazing experience Antler provided to Andrea and I. I'll preface quickly; I heard about Antler via the Joe Rogan experience and was immediately interested in dining here. The thought that chef hunts, forages, and cuts his own meats before even cooking them spoke to me. How much more organic can one eat? Andrea and I were seated right away, greeted by a friendly waitstaff, they did an amazing job on checking in periodically. The meals were out-of-this-world, burrata salad was so clean in flavor, arugula was not overwhelmingly spicy, juicy tomatoes, creamy burrata with a perfect chew. First time I ever had tartare, and it was here. The meat was so tasty, and topped with what seemed to be some asparagus and pomegranate. My Ontario duck breast had a wonderful flavor, unlike any meat I've ever had. The skin was seared nicely, the meat was medium but not tough to cut through and the flavor was indescribable; natural and authentic come to mind. The charred dandelions and couscous accompanied the meal perfectly, and allowed one not too feel too gluttonous! Dessert was an espresso martini and a strawberry semi freddo. The cocktail was delicious, sweet, caffeinated (garnished with coffee beans) and just enough kick to remind you there's liquor in there. Semi freddo had some frozen strawberry skins mixed with fresh strawberries, refreshing and light after such a delicious meal. Chef Michael Hunter put this meal in the cross hairs and executed. Cheers!

Bravo! 5 stars food, 5 stars ingredients, 5 stars cooking. Antler is about animal protein, be it meat, poultry or seafood. My venison was deliciously seasoned, but never overwhelmed the natural beautiful flavors. The sauce was mesmerizing; I spent much time decoding the recipe. The bison rib eyes was generous in portion. The vegetable on the side tasted so good that I couldn't believe it came from a kitchen known for meat. This kitchen is so skilled that it could cook anything in my eyes. I loved my meal. I left thinking the owner/chef believes in serving honest food cooked in the most simple, yet elegant ways. If the honest ingredients turn out to be venison, bison, chicken or cured meat, so be it. P.S. if someone from Antler can give me the recipe of the sauce that goes with the venison, my boyfriend will be grateful. (Just kidding, but you can't blame me for trying).

This was the best meal I had while visiting Toronto! To start, I ordered the pâté along with the bread. The paté was a little bland but thankfully that was forgotten once the amazing main course arrived. I had a hard time deciding what to order and wish I could have ordered a tasting of everything! I landed on the venison and it was cooked and seasoned perfectly. My sister doesn't eat meat so ordered the risotto. This is a tough restaurant with minimal options for vegetarians but the risotto was creamy and very well done. We finished with a chocolate mousse and meringue which was smooth and rich without being too sweet. The biggest downside for me is their seating. Even with reservations, we were placed at the bar. When you are splurging on a nice evening out, bar seating just doesn't live up to expectations.

Looks like a perfect place for intimate dinner, turned out that their breakfast was great too. I had the Eggs Benedict which was amazing. The eggs were perfectly poached, and the salmon was well seasoned. The moment when you cut the egg and let the yolk liquid run out to the plate, then scoop some with smoked salmon and English muffin and put them in mouth - that's happiness. The marinated onions in the side salad was so good, don't know how they made it should have asked. My friends were also quite happy with their omelette and sandwich. Hope can have time to try their dinner menu someday.

Solid. From the moment you walk in until you leave. A solid experience. Okay, sure this place has had some protesters. Fine. Go right ahead but I have to say after eating here and the experience. It was fantastic. The food was delicious and customer service was spot on. There were places open but not at all as busy as this place happened to be and I can see why. I started with a cherry tequila mule. Damn tasty, my friends. Highly recommend. Sweet but not overly. I know some people may argue but that burger I had was the best I had in the city. I've tried almost all the ones in town and this, this I still crave. The Game Burger is meat heaven nestled between the perfect buns. I never knew that the combination of game meat could taste so heavenly.. Cooked medium rare created this juicy, flavourful but messy dinner. The herbed fries were the perfect accompaniment. Definitely, satisfying. I only wish I had room for dessert. I spent the latter part of the evening admiring the sweets people had at their tables. It looked visually intoxicating the smoke and cloche action. I'll save that for another trip. Something I look forward to and no doubt will be as good as everything I've had thus far.

I really enjoyed my experience at Antler. It was VERY unique with all of the gamey meats - I don't think this is a restaurant that I will go to often, because again it is UNIQUE and in some cases unusual, so not an every week restaurant. But a fun experience with lots of flavours! CHARCUTERIE BOARD: This was the most exotic charcuterie board I've ever seen... Some smoked duck breast, chicken liver, ham terrine, and beef tongue, served with the most delicious sweet pickled little onion. Delicious! I actually really enjoyed this (even though it wasn't what I expected). I recommend it if you're feeling adventurous! CHEESE BOARD: Loved the cheese at Antler. We didn't get a chance to choose which cheese we got - instead, our server (who was phenomenal) asked us a few questions about our preferences and brought these two out. Both were DELICIOUS and paired well with the charcuterie platter. SMOKED CHOCOLATE MOUSSE: This one was not a favourite. The presentation was very cool - it came out in a glass dome filled with smoke, and they lifted the dome at the table so the smoke dispersed into the air. I found that the dessert was TOO smoky, which ruined the flavour a bit.

Ordered the charcuterie kit! Really enjoyed trying different meats, however much more difficult to enjoy from home vs. the restaurant. Ordered the "large" charcuterie and expected more variety The meats were quite buttery, definitely not for everyone

We've been wanting to try Antler for quite sometime, this Christmas they offered a Christmas at home box so we figured we will give it a go. For take home box, first off, portion is generous, it can easily feed 6. However, the instructions can use quite a lot of improvement. We have done take home boxes at different edtablishments, this is the first time I have to taste test the little container first before I am sure to put it in with the course. There was almost no label. Only items labeled were the most obvious ones like "compote" and "shaved carrots". All the creamy beige color containers? Nope. Which one is ricotta, which one is buttercream? What is the difference between gremolata vs chimichurri? Internet picks shows both green, as non professional cook, which is which? Oh well, I took a wild guess. For the food, we really enjoyed the bison tenderloin and the mushroom. Both meets expectations. Plum pudding was a very pleasant surprised. I personally an no bread pudding fan, but I really enjoyed the dessert. The flambé added so much fun to the prep process and the buttercream really kicks it up a notch. Liver parfait was a bit bland, those crostini were unfortunately hard rock. (I substituted them with my own crackers). But the carrot salad... the carrot salad was a disappointment. All three kinds of carrots were crunch crunch crunch. Even the charred carrots which I was hoping would be fully cooked and add a bit of softening texture to the dish, but no! Solid crunch. The chimichurri/ gremolata just didn't give enough flavor to turn tie all the crunchy sticks together and I have no idea why the ricotta. I served only half the portion but we just could not finish the plate and chucked half the salad. I would have given their rating 3.5 if I can do half star. But leaned towards to 3 based on the price of the box, I was expecting more wowing dish or at least not a single overwhelming (unpleasant) dish.

Got the charcuterie to start, and the bread/cracker that was provided was extremely stale and rock hard. Couldn't bite into it without struggling like you were biting into a piece of cement. I think they toasted them a bit too much and left them out before serving, and since they were thin and no longer fresh (was cold, not warm), it quickly hardened (but not to a crisp). Very strange experience for a high-end restaurant to mess up a basic cracker/bread. Still gave it 3 stars though as the rest of the dishes were pretty good, but not great. Unfortunately, I was very hyped to try this place, and brought my fiance here for his birthday, but it fell short of our expectations. Maybe they were having an off day...

Antler is located on the north side of Dundas between Dufferin and Gladstone. Antler to me definitely has a couple things going for them. I think first it's a great place to have meat dishes that revolve around game meat of the wild variety and because of that it's probably where I consider some pretty well themed Canadian type dishes. I say that because yes in Canada we have bison and venison but those aren't your everyday type fare for most. If you go to a place to purchase meat besides Whitehouse in St Lawrence Market, bison and venison are not commonly consumed. Just that alone puts this place apart from your everyday beef, pork, chicken and fish type menus. Just because wild game is primarily the menu doesn't mean there isn't fish as well or dishes that don't involve meat like a mushroom risotto as well. This place still has options that aren't only meat although it's more than obvious that the wild game meat is their thing. That being said yes, I went all out on this meal because it's hardly ever that I have the opportunity to have this type of fare. It was my brother's birthday and he selected the restaurant. Because we were a party of seven and everybody ordered something different we had a very wide variety of dishes to sample between us. My nephew went with the burger and fries which sounds pretty standard but the patty is a boar/bison/venison mix. My wife had the wild mushroom risotto, my mom had the boar ragout while my sister had some sort of pasta I wasn't sure of while my brother went with the venison and I went with the bison steak. For starters my brother got the venison patty which is essentially a Jamaican type patty stuffed with venison meat instead of beef. That didn't really impress me as much as I ordered the venison tartare for sharing. Tartare while I generally enjoy it is really something you have to like. Sure it's raw but it's prepared properly just like sashimi. The serving seemed generous in a sense that it came with a sufficient amount of crostini and the serving itself was great for being able to cover the top of each piece of bread sufficiently and evenly generous. I had ordered it with the normal serving of sturgeon caviar on top. There's options for larger portions of the caviar (1/2 or full ounce) but that wasn't necessary. While caviar will always add a hint of salty accent to a dish it helps but doesn't take over. Venison for as gamey as it may be seems to be more subdued when it's served as a tartare. The bison steak was thick and not as bloody as I was expecting considering it was supposed to be medium rare. It was served on top of a bed of rapini with a swipe of polenta which isn't really a replacement for a starch filler. This cut was so generous the starch is not the star of the dish right? Well it comes topped with mushrooms as well but an add in was the foie gras for I think 24 bucks? The piece of foie gras is rich, about maybe 2 by 3 inches in size, half an inch thick. I only had a tiny portion of it as I really shouldn't be eating it and shared the rest. I wanted the taste of it but didn't need to necessarily have it. Was it a compliment to the bison? It wasn't necessary but it wasn't gratuitous either. The bison cut is the type of main I think if you're coming here you are almost obligated to try. My wife had asked for the Cedar sorbet as dessert. We were going back to our place for cake after this so everybody didn't order dessert but we shared this sorbet which is refreshing. The easiest way to explain this thing is it's like somebody went up north and got virgin snow, made a snowball and crushed it in a bowl and then added some berries. It's definitely a cool dish and a nice compliment to having just consumed all sorts of richness just beforehand. Overall I thought the service was great. Our server really looked after us for my brother's dinner and the food was very good too. This place is a step away from the everyday in almost every way so it's a really different and refreshing change for something fancy with a good overall experience.

I took my bf here for his 50th bday and we were pleasantly surprised. It's a small restaurant, but that doesn't mean they skim on service. The bison tenderloin was probably the best tasting and cut of meat I've ever had. And I am not a game master eater, but this was tasty and not gamey at all. I had the pasta and it was perfect.

Note this is a Covid curb side patio review. Stopped by for a drink on the weekend and they seem to be doing everything right. Hand sanitizer spray is available for anyone wanting to use the temporary patio they have set up on the street. We just had fries and drinks, but there is a limited menu available, with one vegetarian option (in addition to the fries). The website shows a veg risotto but I don't recall seeing that on the printed version when I was there.

Waited a very long time to come to Toronto and dine here. Was not disappointed in the least. Food was better than expected, Service was top notch. The four of us ordered different items and all were amazing. And the appy,,, the venison tartare was huge,,, a very pleasant surprise. Enough for all to enjoy. When I make it back to TO,,, I'll be going back

Yup, there's a reason vegans were protesting this place, it's because they haven't eaten here before hahaha this is the most delicious part of my decision to camp across Canada this summer & Im so happy I did! I indulged with the Venison main, arugula salad opener & closed with the Maple Bacon Crueller!! I may have to move to Toronto, or somewhere closer to it in the states!

I am not an innards kind of girl. I avoid eating hearts, livers basically anything that taste bloody or gamey. But man, the way they prepared each dish, you can't event tell they are organs. The deer heart was smoked to perfection, you can't even taste the minerals. Beef tongue paired so well with the toasted bread, yakitori skewers were so flavourful! Stand outs were the mushroom risotto and the wild boar spring rolls. The desserts were whimsical, cedar flavoured ice was so refreshing and the presentation on the smoked chocolate mousse was out of this world! Everything was tasty, bold and flavourful. Service was amazing! Claire was incredibly personable, witty and knowledgeable. It was a fun and enjoyable experience. Thanks Chef Michael

Dinner at Antler for my spouses birthday. Cold night but toasty warm inside. Greeted right away by super friendly staff. Started the night with great cocktails, War of the Roses and Smoke Barrel. Both drinks were beautifully crafty and super delicious. Started with the Venison tartare super fresh, complex, well prepared and extremely tasty and the duck hearts yakitori , two skewers of 3 hearts, each with green onion, beautiful sauces, another must have. For mains we had the venison and the duck. Both dishes were beautifully prepared, perfectly cooked and nicely presented. Definitely in the top of best dishes ever had. The wine list is small but is a well thoughtout selection of local , US, French and Italian. For dinner we had a wonderful light but complex Grenache, Syrah from France with the duck and and a lush, full California Cab from the central valley with the venison. Ended the night with the sticky toffee desert and Antler coffee. An amazing end to a great dinner. We loved this place, service was great, super nice staff, nice ambience and over the top great food. All dishes were beautifully complex, extremely well prepared. The chef's care and attention to detail is evident in every meal. So many layers of flavour and tastes, too many to capture in this review. Lets just say you need experience it for yourself. To quote "We will be back"!!

After I dined at Antler about 3 years ago, it was on my list of favourite restaurants so I recently returned to see if my memories where misguided. They weren't, the place is still fantastic! Started the evening with a tasty whiskey based cocktail, All Spruced Up. Appetizers consisted of the Charcuterie & Cheese Board along with the Elk Tartare. Both good choices to go along with the bottle of Washington Cabernet, fairly priced at ~$70. I had the Duck Confit as a main, which was tender and placed on a well balanced purée with lentils. Finished with a not-overly sweet (a good thing) Orange and Pistachio cake. Service was excellent and the ambiance was fine inside obviously way more space between tables than before so it doesn't feel like you're on the TCC at rush hour. All in all, a great restaurant for meat lovers where you get top quality food without melting your credit card. Still a top pick when in the mood for meat.

Antler is such a cozy restaurant with amazing food! The service was extraordinary too! * Scallop Crudo - the scallops are so fresh! The chips that go with the dish are so good we ordered extra! * Arctic char - it's a special feature of the night. The skin is crispy, and the fish is just a bit rare on the inside. Goes so well with the wild mushroom and rice * Bison rib eye with foie gras - The steak is dry aged and the fat retained so much flavor! Foie gras added to the richness of the dish! Must have! * Smoky chocolate mousse - presentation of the dessert is amazing! It comes with the cover and the smoke comes out when the lid is lifted! The smoky flavor goes into the mousse itself! * Strawberry semifreddo - it's like gelato and ice cream had a baby! Just the right amount of creamy

Just had dinner here on a whim and it was way better than expected. We went with no expectations and we were blown away. The Ribeye was so delicious, and the cavatelli (? spelling - too lazy to google) was very hot considering how cold it was outside. Fries were offered with salivating duck fat aioli and the side greens were so good I gave myself a stomachache from not sharing enough. There's a watermelon cocktail on the drink list that you should also look for - very refreshing and not too sweet.

A solid 4.5. A specialty meat restaurant that serves exactly what you'd expect - just a bit on the pricey side. Antler has faced a lot of controversy, yet that doesn't stop them from dishing out delicious meats that you won't be able to experience anywhere else. We came with a group of 3 and a reservation on Sunday at 7:00 PM. The restaurant was packed and there is little to no waiting space available in the cozy restaurant, so expect to wait a little bit outside if you come early. Make sure you book a reservation online before coming here! Once we were seated, we quickly ordered our appetizers and entrees. For our appetizers, we got the wild mushroom tart and their specialty bread to share + duck liver parfait. For the entrees, I got the bison rib-eye - an ambitious dinner given its immense size. Wild Mushroom Tart: Wildly delicious! Highly recommend this if you love mushrooms. It was perfectly flakey and buttery and filled to the brim with an assortment of delicious mushrooms. The sorrel pesto that accompanied it was delicious too. When I come back, I'll be ordering this again. Specialty Bread with maple butter and duck liver parfait: a cheap appetizer that is simple yet delicious. The bread was perfectly crusty and soft, but I absolutely loved the maple butter that it came with! The duck liver parfait with the rosemary bread was also really delicious. Bison Rib-eye: delicious and a huge portion - I would share this with my boyfriend next time because it was simply too much for me to eat by myself. The mushrooms and polenta were a compliment to the bison which was cooked to a perfect medium rare. The charred broccoli was a bit too bitter for my liking, but they're very generous with the portion size. We finished off dessert with the Ontario Pear Semifreddo. This was probably the one thing I wouldn't get again. It was way too overly sweet despite the perfectly poached pear. I would advise getting something else - it was quite disappointing. I'd opt for the smoked chocolate mousse the next time I come back. Service was phenomenal from start to finish. The staff were so polite and attentive! My glass was never empty and they get an extra point for splitting the bill for our shared appetizers! I'll definitely be returning to try something else.

This place is great! We started with the seared foie gras appetizer. It was really good, but it came with a super strong tangy fruit jelly(?) that kinda overwhelmed the foie gras rather than balancing it. I would ask to have that jelly put on the side. We then had the venison and bison steaks and both were so tasty and cooked to perfection. Ended the meal with the smoked chocolate dessert and it was very nice...reminded me of having a smore over an open fire. Service was excellent and the food is definitely worth trying. Game meats are not gamey and the was overall the experience was top notch.

Personally think this is a place you have to take someone if they're visiting Canada for the first time. It's a very unique dining experience because a lot of places don't have game meat. Everything was delicious and it does get busy so make reservations. We started off with a bottle of red and a salad since we figured we won't be getting vegetables later. Our mains were the Venison Tartare, Game Burger and the Bison Ragu. I normally don't order bread at a restaurant but I highly recommend getting it - the butter is to die for. I highly recommend the Venison Tartare so you can taste the gaminess in venison and the Game Burger will definitely be one of the best burgers you've ever had.

We both our visits here. Not only are the dishes tasty, but they also offer a chance to break out of the usual rut of commonly available meats.   THE RESTAURANT This is a small space. The wood floors, brick walls and soft lighting create a modern rustic feel and cozy atmosphere. At peak hours there's the lively buzz of chatter, so it may not be the best place for private conversation or a romantic date, but one can still hold a conversation if you're comfortable raising your voice a couple of notches - or reserve a little early.   PRICE: Falls into the category of treating oneself, without becoming a splurge, unless you make the effort of aiming for the priciest options on the menu.  Apps range from $12 - $18. with a few cheaper options (soup/cheese) and decadent foie gras at $22.    Pastas are in the $26 range, and portion sizes leave enough room for dessert. A number of mains are available in the $34 range, but venison and bison dishes have a higher tariff (about $42). The burger and mushroom risotto are $19.  THE FOOD: A number of items on the menu are foraged with his own hands, such as leeks, mushrooms and nettles.  Rumour has it he prepares his own maple syrup at a friend's farm. There is an engagement with the ingredients we feel all people could benefit from.  As a result, dishes have a distinctly "Wilds of Canada" theme to them.   While Chef Hunter, apropos his name, is indeed a hunter -none of the dishes served are wild meats. These farmed animals lack the gaminess of their truly wild counterparts, which can be off-putting to the newly initiated. As with many finer restaurants, the portions are made assuming you intend to have 3 courses, though sharing an appetizer and a dessert is never a bad road for those with lighter appetites. The portions of pasta are on the lighter side so you might want your own appetizer.   DUCK HEARTS - Don't let this scare you; heart may sound unusual but it really is just a muscle. If you love duck, then duck heart is a must try. The meat is juicy with a slightly firmer texture while managing to be very tender. The unique flavour of duck is a bit more concentrated, and the Yakitori preparation imparted these with a slight sweetness.   WILD MUSHROOM TARTE TATIN:  Flakes of cooked butter barely held together by flour form a pastry that almost instantly melts over your tongue.  It holds delicious wild mushrooms, a personal obsession of ours, which are both firm and packed with flavour paired with the sweetness of caramelized onions and leeks.    VENISON - Serving venison with a thin crust of ash is a classic presentation. The smoky earthiness of the ash gives a sense of being cooked in fire that grilling simply can't, and the mild bitterness adds a rich and deeply satisfying umami quality.  The venison itself was beautifully cooked, with a stunning dark red colour. While it was quite lean it was also very tender. It was served on perfectly prepared, pureed parsnips, the natural spiced sweetness of these veggies quickly became rather addictive.  A really nice touch was braised neck ragu, a beautifully flavoured meaty sauce. This made for a very gratifying and filling dish.  RICOTTA CAVATELLI WITH WILD BOAR RAGU: The wild boar is braised into tomato, which allowed the meaty taste to infuse into the ragu. The ricotta cavatelli reminded us of a richer gnocchi with a lovely soft texture. Served with all the umami pleasures of parmesan and aromatic fresh basil.    BRAISED RABBIT PARPADELLE -  Served with buttered leeks and sautéed greens. If you've never had it, the texture is very similar to that of chicken, but it doesn't doesn't taste like poultry... it tastes like rabbit. Silky, extra broad parpadelle noodles are coated in the delicious braising juices, with verjus apricot preserve to add complexity.  Verjus (a sour juice, used in place of lemon juice or vinegar) has been used in cooking since the middle ages; it brightens the flavours of a dish, and its sourness can help balance sweet and savoury notes. GAME BURGER: Made using a combination of wild boar, bison, deer. It was delicious, but the taste is hard to describe, it definitely didn't taste like any burger patty we've ever had before. The juicy, full mouth flavour went beautifully with the hot mustard, duck egg aioli, and house smoked cheddar. A real delights, and a great find for people who yearn for new flavourS.   STRAWBERRY SEMIFREDDO - Marvelous. It's semi-frozen so it's cold without being biting. It has a fluffy creamy texture - think of it as a mousse that might have been put in a fridge for a little bit.  It had a gente sweetness and concentrated flavour of strawberries.  It was served with a spiced meringue that had the texture of a spongy cracker. It's a wonderful sharing portion that could easily give three people a sweet ending after a very filling meal. CINNAMON BUN ICE CREAM SANDWICH: A fresh flaky flaky cinnamon bun wrapped around glorious ice cream, with a salted caramel sauce. To die for!

This was a great experience. The staff is impeccably trained in service. They were effortlessly adorable and attentive to us as we entered, sat, and ate our meal. Truly, they should celebrate how wonderful the staff is. The food was good! I could kill someone to eat the scallop crudo again. It was seriously delicious. I would say that the entrees were not as exciting as the appetizers. I had the bison rib eye and my husband the bison short rib pasta. Pasta was far better. However, the cooking on the rib eye was incredible. The sides were amazing, too. I felt the greens outshined the protein, which is probably because it's such a lean meat. The temperature was perfect. The short rib pasta did not lack at all. The flavor were awesome. Pasta fresh. Short ribs were yummy. The dessert menu and choice we made were.. okay. I felt the chai ice cream overpowered any other flavor. I did not taste bacon. I'd 100% go back. Great atmosphere and experience. And the mushrooms

Still anticipating the next time I would be able to dine-in at Antler. Huge fan of the food. (especially the charcuterie board) Just reminiscing my first time dining there. Didn't have a reservation and was put on the waitlist. Wasn't able to get a table until 1 hour. Went to check in after the time had pass whether or not the table was ready yet. Negative. Host wasn't able to get a hold of us and didn't know if we wanted to keep waiting, however they offered to put us at the bar. Honestly speaking, we were totally fine with sitting anywhere. Server, I wish I remembered his name, was so accommodating to us and was apologetic about us having to wait which we had absolutely no issue with. Ordered a bottle of wine, some appetizers to share and an entree each. Server sent us a complimentary appetizer as a means of apology. He really went above and beyond even though we had no issue. Standards! Was very impressed. Atmosphere was perfect and we even had Michael Hunter dining right behind us as we sat at the bar. (He was having a celebration with friends I assume.) Food was fantastic and I simply cannot help but salivate at the thought of having that rare bison ribeye. Again need to mention the charcuterie board. The variety provided was exquisite. Recommend to everyone (besides vegans) if you got the reference.

For organic meat lovers. This is such an amazing gem on Dundas Street. Staff is so pleasant and courteous. Meals served with perfect presentation to begin with, but then you taste it. And it's heaven. Place is spotless. Ladies, including the cottage design washroom. Too bad one of the chefs was in Brazil. You will know why, once you see his picture.

I'd known of Antler for some time, but finally reached the tipping of finally going due to the publicity of the anti-meat protesters. Apparently protesters like the weekend off too, since none were to be found when I came, but for the staff at Antler - it was very much an ideal Saturday evening due to a packed restaurant. I'm very comfortable and happy to share plates whenever I can, so I was happy to be with a group and split appetizers and entrees as well. The appetizers ordered were: foie gras, charcuterie board and the pheasant pot pie. Based off of these - the former two in particular, I would say there is more emphasis on the experience of taste rather than being filled up in regards to their appetizers. The foie gras made sense given the richness of it - and I loved it's pairing with the cherries; and though I enjoyed the charcuterie board, I found it a little sparse in terms of quantity. The pot pie was really enjoyable and I appreciated enjoyed the taste of the fennel in particular. If the appetizers were a bit on the lighter side, the entrees ensured that you wouldn't leave hungry - all the while have wonderful taste and prepared with great technique. I split the Bison Rib Eye and the Game Burger with someone else. Though the rib eye was the highest priced item on the menu at $45, it was still more than a fair price for a very large plate. The rib eye struck a perfect balance of the unique taste of bison without veering into being too gamey. The polenta was near perfect, and it didn't even feel as though I was splitting the greens and mushrooms since there was a such a great quantity. The red wine jus that had soaked into the veggies made them nice and savoury and ensured that eating veggies was certainly not a chore. The game burger was very enjoyable, and I would even say surprisingly good value at $19 considering the patty was large and made from a blend of bison, deer and and boar. Naturally, you couldn't pick out a particular meat, but they combined to make a great taste and it was surprisingly juicy for a patty that consisted of wild game. It was a great experience overall, and a nice balance of appreciating finer tastes along with having a hearty meal. Good value for your money, and I'd certainly recommend going as a group and sharing in order to try as much of the menu as possible.

Seriously one of the best meals I've had in Toronto in a long time. My one complaint that if you had been to (and loved, like I did) the long gone "This End Up", which occupied the same space, you feel like you're dining in a ghost: the decor is almost identical, the layout the same, the only difference is a few (not surprising) antlers hanging from the wall. They would do with up dating the decor to match the price point and food quality. This could be a really great romantic dinner spot, but it sort of feels like a casual neighbourhood spot, versus a destination to go west from downtown. Now, onto what was great. The food. OMG the food. We had venison patties, wild boar gyozas, and the mushroom torte to start. All three were amazing, but WAY too much food. I had informed our server (who I loved, by the way) Ely that we wanted guidance if what we ordered was not the wisest choice. It would have done him good to let us know that's way too much food you will not want to keep eating. In retrospect, despite being delicious, I think we would have been fine with the torte and the patty, although they have a similar flaky crust. My dining companion liked the patty the best, but that mushroom torte....even though Antler is a game meat restaurant, this vegetarian beauty was just perfection. I adored it. We brought our own bottle of wine (corkage is $25) so I can't speak to their cocktails. For our second/main course, we had the deer and the rabbit pasta. Oh, how I wish I had been hungrier - that deer. That entire dish. It was amazing. Cooked perfection, the kind of dish that's improved by picking up every taste/sauce on the plate. The pasta was also delicious, just the right amount of toughness and pasta to meat ratio. I'm drooling writing this. And then, of course, we had the cedar ice to finish which was also the best amount of palate cleanser your stomach could hold at that point. I really can't rave about this place enough. Go. Go before it gets so busy you'll never get to go. Go for your birthday, your anniversary, or just a random beautiful night. (PS I saw a lot of other people eating different dishes than us, and the ribeye and the burger both looked stellar)

Had a great time with the 90s-00s hip-hop and r&b. Ambiance was great, the food was absolutely superb and delicious. I ordered a Old fashioned like scotch drink with cinnamon smoke and chocolate nodes, fantastic! I had the Bruce County Ontario venison and my girlfriend had the tagliolini, neither of us can say one bad thing about our respective dishes. Forgot the name of our bartender/server, Derick was really helpful and amazing service with great conversation. He gave us some tips around Toronto as we were visiting for the first time. Our bartender/server accidentally offered us a special dessert dish, a pair of maple custard filled donuts with maple syrup and shavings. Mind you, they weren't meant to be the special for the night. Even though we accidentally offered the doughnut dessert special that wasn't a special, Michael, the owner, still made them. It was truly special. They were fucking phenomenal! We can't wait to go back when we visit Toronto again.

Only took me a couple years but I finally made it. To say I was excited for my first Antler experience would be an understatement. I was counting down the days for this moment. Antler's received quite a bit of publicity (or notoriety, depending on whom you ask) in the past few weeks so I was half expecting some craziness. Thankfully, the meal was the only thing that had my attention all night... and maybe my friends. I walked in for my 8pm reservation and was promptly greeted my one of the staff. It's a fairly narrow space with no host stand but the staff do keep an eye on the front door to make sure no one is waiting. The place was completely booked up for the night. They have a fairly straightforward menu with meat, veg and vegan options. Our table opted for apps to share - foie gras with house made biscuit, large charcuterie board which included some really unique cured meats and pâté, and game tourtière which was a mix of deer, duck and wild boar. The tourtière was probably my fav, really good flavours and buttery crust. We scrapped every last bit of that off. Seriously. For mains everyone chose something different. I opted for the venison. It's was a mid-rare filet on top of a ragout with parsnip purée. The filet was cooked perfectly and just melted in your mouth. I will say that if you're a bigger meat eater then the bison might be more up your alley. The burger looked really good too and much bigger portion than what the pictures make it out to seem. I honestly don't think you could do wrong ordering any of their entrees. All in all I had a really great experience here and now I've got my eye on that Antler brunch so I hope to be back again soon!

Antler offers delicious and unique food that can't be found anywhere else. It's 100% worth its hype. However I find it a bit expensive for its portion and quality and it's not the highest value restaurant I've been to so -0.5 star on that. Overall it's a good experience and I would recommend this place. Venison tartare: super delicious and fresh tasting meat with great toppings that tastes well with the meat Wild mushroom tarte tatin: this dish smells so good! And it tastes as good as it smells. A range of wild mushrooms baked on a hot and crispy tart with a delicious pesto sauce on top. It's such a special dish. Bruce county Ontario venison: super fresh and delicious meat paired with a slightly sweet parsnip purée. It's simply delicious. Ricotta cavatelli with wild boar ragu: the most mediocre dish we had that night. It's not bad but compared to other special dishes this is just a pasta. It's also a bit salty. Maple Brioche ice cream sandwich: the ginger ice cream and caramel were both super delicious by themselves and tastes magic together. The sandwich could be a bit crispier but it's not bad either. The pinch of salt is a nice touch but some prices were to big and too salty at some bites.

Absolutely wonderful place in the heart of Toronto. The manager greeted us right away and sat us at the bar while our table was being prepared. We showed up half an hour early to our reservation at 9 on a Sunday night. The bartender was quick to serve us with our drinks, and 10-15 minutes later we were moved to our table. We ordered the "Our Own Bread" and tartar for appetizer. The bread basket comes with 4 pieces; 2 white and 2 sourdough, with a jar of delicious light patè and very creamy (& yummy) maple butter. The tartar was also served with four pieces of bread, and it tasted fresh and tender. I ordered the game burger, made up of bison, deer, and boar game meat, with cheddar cheese and fries. It was full of flavour and sauce. The patty was dense and thick, with fresh tomato and cheddar cheese grilled with the bun. The fries were crispy and light. Although we had to wait a bit longer than usual for our meals, our experience was wonderful. Our server was quick and nice, and made great food and drinks suggestion. Overall would definitely come here again. TLDR; delicious meal for a carnivores date!