Antler Kitchen & Bar

Overall, the food and atmosphere were very good. The portion sizes were large, and most of the dishes were delicious. The boar pasta, smoked bison steak, cedar ice, and the duck dish were amazing. Surprisingly the cedar ice was my favourite dish. The taste was extremely unique and pleasant, and tasted something like a sugary Christmas tree. Each dish mentioned here, really hit the mark and made me have a great experience at Antler. However, I have two criticisms. The final dessert was an underwhelming ice cream that sounded great on paper but was bland in practice. The added liquor was too overwhelming and ruined the end of the dish. My biggest disappointment is that I felt that the restaurant and chef didn’t care much about our opinions and experience with the food. The vibe was very “here is our delicious food, hope you enjoy.” In contrast, other tasting menus have given me the feeling that the chef really cared, often bringing the food directly, asking for our opinions, and chatting about our experience. So overall, this tasting menu was very good, but a little underwhelming compared to what I expected from the reputation.

I came here for my birthday and it exceeded all expectations! We ordered a wide variety of items in terms of pricing, and everything was equally delicious. I don’t think you can go wrong with anything on their menu. Even the dessert was so much better than what we expected. We will definitely be back to try some of the more unusual menu items, as we were not as adventurous as we should have been.

The spot is very casual looking, it's a weird contrast with the food prices and type. Don't get me wrong, the food is good, the ambiance is okay, however I was not mind-blown by anything in particular. It's definitely on the pricey side for what it is. Service is excellent, great staff! I do still recommend the place for a try!

What a glorious restaurant. The venison tartare was out of this world. The bison steak was amazing. The accompany mash and gravy was balanced perfectly for the bison meat. Prompt, balanced service and atmosphere. Highly recommend. My wife had the mushroom pasta which she complimented highly.

Always amazing. Best restaurant in Toronto. I've come over multiple years, many times. Edit: these photos and reels are a visual description of my visits over the years. The best dish they've ever made was the blessed Duck Cassoulet. Oh my god. It's not on the menu anymore.

What can I see other than you can not miss with any of the main dishes. I got the ribeye and my girlfriend got the boar and we were in amazement with how delicious everything was. The service was exceptional and overall experience was perfect. We can’t wait to come back and try the other dishes. The dark horse dish: that beautiful maple boar chop

This is a really nice up class business casual spot. We heard so much about the place and as hunters really wanted to get a sense of how dishes can be. We heard the owner of this location is a big hunter and tries many different takes when it comes to cooking his hunts (don't worry the food your served isn't hunted it's farmed.) The decor of this place is beautiful -classy, tasteful and dim light setting in the evening. You can really see the hunter in the decor as well if your observant. Only thing that throws of the decor is the little curtain area at the front - I gets it's to keep the cold out when opening the door but it'd super small and a bit awkward... If your going here on a date be prepared as it is more so on the expensive side (you better really like the person to be balling out like that). If your celebrating something big as long as your comfortable with a bill ranging between $275 and up this is the spot. We started our visit with a venison Tartare and hands down it stole the show (disappointment towards the end - keep reading to find out why). It was nothing below perfection. The Tartare was beautifully seasoned and served with a side of 3 crackers (I think their made in house but not sure). The odd number of crackers made it a bit disappointing as my hubby and I both enjoyed the Tartare so much it was kinda a "you have the last" "no you" "okay let's split it" moment. I would understand the odd number of crackers for a odd number of guest table but when you see a couple it's would be nice to serve even for even. I Ofcourse got Alberta Bison Rib-Eye (rare) and my hubby the pan seared duck breast. Both dishes were served with a beautiful neat presentation but here is where the disappointment began...Both dishes seemed to have a sweetness to them more then savory flavor. It's like the chef prefers to play with sweet taste buds more. We both felt a bit more savory would have made each dish so much better and I personally felt I should have just ordered another Venison Tartare as my main course. It's one thing to spend $75 on a main that perfectly hits the flavor plate with a uniqueness of its own but sucks when you feel the starter stole the show. For drinks know their on the pricer side. We got 2 drinks each (bourbon, pear pressure, smoke barrel, & something I forgot) drinks as well were more on the sweeter side but the one thing I really didn't like was the smoke barrel drink flavor- the presentation of the drink was wonderful of removing the lid and having the smoke fill your surrounding before revealing the drink but there was a bitter taste left in the drink as if the wood used to create the smokey flavor was reused over and over to the point you didn't get the flavor of it but just the burnt taste. That was a huge disappointment to me. I think there's only so many times you can use the same piece to smoke a drink without ruining the flavor and for sure the piece used on my drink outlived it's use span. The desserts were nice but nothing special or memorable. Overall it's a cute spot, super pricey, nice to try once at least but I truly feel our meals did not hold to their value. It's sad when the starter is the most memorable thing. It should be the opening statement that just creates anticipation and excitement for the main and the main should easily be the follow up stopper that you think of long after you've left the establishment - not something that leaves you wishing you got the starter instead of a main meal.

Busy restaurant, tight between seatings, most of the food was scrumptious except that the boar pasta which was not fully cooked, like the truffle cheese, venison rack & venison tartare, good recommendation of wine, attentive service, reasonable price

Amazing, we came here for our 32nd wedding anniversary and had one of the best meals ever. The Chefs table is a delight. Chatted to Adam, and he was so lovely. A great evening. So good already booked for my husband's birthday.

Had the best birthday dinner here! If you're a meat connoisseur, especially wild game, then it's a must to come here. Also met Michael and he was so so friendly! Great guy!