Antler Kitchen • Bar

Michelin Recommended, Regional ingredients. Inspired Canadian cuisine. Executive Chef: Michael Hunter @thehunterchef

[Antler Kitchen • Bar @AntlerKitchen]

At Antler, our passion for culinary innovation is deeply rooted in the natural bounty that surrounds us. One of our earliest creations, Antler Cedar Gin, is now available to take home. Just in time for the holidays! This is a limited run so don’t miss it https://t.co/k1yuYO3KaY

[Antler Kitchen • Bar @AntlerKitchen]

We’d like to recognize our friends that were mentioned but like to point out something pivotal that happened to us @torontolife #vegan #protest

[Antler Kitchen • Bar @AntlerKitchen]

Antler will be closed from January 12 to February 10 as we turn the page on our next chapter.
As we head into our 10 year anniversary, we’re refreshing the room, reworking the menu, and shaking things up in ways we’ve been excited to share. Same spirit, sharper focus.

[Chef Michael Hunter @TheHunterChef]

Want to try a unique Canadian Gin?! We are so proud to have produced something special with @nickel9spirits our official launch dinner and cocktail pairing is coming up quick! @AntlerKitchen click to reserve your spot https://t.co/UZ5m4Bffkb

[Chef Michael Hunter @TheHunterChef]

If official. Gin Launch Dinner April 25th @AntlerKitchen book on our website or on TOCK https://t.co/t6rkMMNLNk

[Antler Kitchen • Bar @AntlerKitchen]

New Duck!!! Local Ontario Duck breast and confit duck leg bread pudding, clementine gel and duck jus.
https://t.co/LHTCvyNmkB to reserve. #toronto #restaurant #torontodining #DundasWest

[Antler Kitchen • Bar @AntlerKitchen]

Our Dry aged Bison Ribeye…
https://t.co/tiBy84zrR2

[Toronto Life @torontolife]

Michael Hunter, the chef and co-owner of Antler, stocks his kitchen with swan prosciutto, wild boar and black walnut liqueur
https://t.co/32GS5UxvHZ

[Antler Kitchen • Bar @AntlerKitchen]

Thank you to our team and wonderful guests who allow us to continue this dream….8 years and counting. A huge thank you to the @MichelinGuideNA for the recognition.

[Antler Kitchen • Bar @AntlerKitchen]

We have a few seats left for our Guest Chef Dinner “Cook the Books” with Chef Michael Smith from @InnAtBayFortune September 28th. Give us a call to reserve your seat. 647-345-8300

[Antler Kitchen • Bar @AntlerKitchen]

We are so excited to announce our guest chef “Cook the Books” dinner with @ChefMichaelSmth from @InnAtBayFortune this September 28th. Please give us a call to reserve your spot! 647-345-8300

[Antler Kitchen • Bar @AntlerKitchen]

Loving Ontario Berry Season

[Chef Michael Hunter @TheHunterChef]

Wild Boar or Pulled Venison BBQ all day for Dundas West Festival!!! Come say hi and enjoy the street party. @AntlerKitchen

[Antler Kitchen • Bar @AntlerKitchen]

We’ve had a couple cancellations for tomorrow’s wine dinner. Give us a call to scoop these tickets up 647-345-8300

[Antler Kitchen • Bar @AntlerKitchen]

Thanks @foodismTO 🙏🏻 it’s our same recipe for the last 8 years.

[Antler Kitchen • Bar @AntlerKitchen]

Huge thank you @MichelinGuideNA grateful to be included 🙏🏻 @MichelinGuideUK #canadiancuisine

[Chef Michael Hunter @TheHunterChef]

Wine Wednesday @AntlerKitchen paired with our wild boar Casarecce!

[Antler Kitchen • Bar @AntlerKitchen]

Back by popular demand… our famous Duck Wings!!! Pick up or dine in https://t.co/cApctNZ1gi

[Chef Michael Hunter @TheHunterChef]

@AntlerKitchen is fully booked this Valentine’s Day but you can treat your special someone any day of the week! https://t.co/ApdrsJ3qXt

[Antler Kitchen • Bar @AntlerKitchen]

A salad fit for winter! SMOKED CABBAGE SALAD
Lightly smoked shaved green cabbage, spruce tip maple mustard dressing, parsnip chips & toasted pumpkin seeds https://t.co/4A2fILK7CS