#FOOD: ANTLER TO RE-OPEN FEBRUARY 11, 2026

Antler, the MICHELIN-recognized Dundas West restaurant co-founded by chef Michael Hunter and creative collaborator Jody Shapiro, officially reopens on February 11, 2026 ushering in a new chapter as it marks its ten-year anniversary.

Since opening in 2016, Antler has helped define modern Canadian cuisine through its focus on wild, foraged, and locally sourced ingredients. Now, after a brief closure and renovation, the restaurant returns with a broader, more holistic expression of Canadiana—one that reflects not only what grows, swims, and roams across the country, but also the diverse cultural perspectives shaping how Canadians cook today.

Reservations are now available via Tock HERE.

When Antler first opened, its emphasis on game meats, foraging, and hunting felt both daring and unfamiliar. The team initially kept chicken on the menu as a “safe” option—only to remove it when guests repeatedly gravitated toward the wild dishes instead.

Over the past decade, Toronto’s dining scene has evolved, and so has its appetite for curiosity. Antler became a touchstone for that shift, earning recognition from the MICHELIN Guide, appearing in Toronto Life’s Best New Restaurant lists, and receiving praise from The Globe and Mail and Toronto Star.

The Evolved Canadiana Concept
At its core, Antler’s philosophy remains unchanged. The team continues to hunt, fish, forage, and travel—bringing lived experiences and stories back into the dining room.

What has evolved is the scope. Rather than centering solely on wild game, Antler’s renewed vision embraces a wider view of Canadian abundance: seafood and freshwater fish, vegetables, and farmed ingredients sit alongside the wild. Global techniques and flavour profiles are layered in naturally, reflecting the multicultural reality of Canada today.

“Canadian cuisine, for me, is about what grows here, what’s wild, what’s farmed, and our terroir,” says Hunter. “But it’s also about how those ingredients are interpreted. Canada is diverse—and that has to be part of the story.”

About the Food Program
The updated menu is grounded in approachability, built around recognizable dishes executed with thoughtful, seasonal nuance. Plates are refined but unfussy, designed to feel generous, intentional, and distinctly Canadian.

Expect items like smoked swordfish carpaccio with lemon vinaigrette, blood orange, Granny Smith apple, mostarda, pistachio crumble, and shaved fennel, unveiled tableside, alongside whole BC rainbow trout with charred eggplant caviar, tomato water, carrot nage, and smoked pickerel crème fraîche, and Ontario bison tomahawk with buttermilk corn-dredged onion rings and game jus.

The menu will change quarterly, evolving with the seasons while leaving room for small, thoughtful adjustments along the way.

About the Cocktail Program

Antler’s bar program is led by Sudhan Sivakumaran, lead mixologist and assistant general manager, whose approach mirrors the kitchen’s ethos.

Canadian spirits take centre stage, including cocktails built around Antler Cedar Gin, developed in collaboration between the restaurant and local distillery Nickel 9. The drinks are designed to feel grounded and expressive—rooted in place, without being overly literal.

About the Wine Program

Antler’s wine program is curated by sommelier and general manager Jade White, with a strong focus on Canadian producers. These bottles sit alongside a carefully selected international list that brings balance and perspective to the menu.

The goal isn’t strict locality, but thoughtful balance—highlighting wines that pair seamlessly with the menu while telling a broader story about craftsmanship and place.

About the Space
The renovation is intentionally understated. Lighter finishes, softened textures, and subtle accents reference the outdoors without leaning rustic.
With seating for 40 guests, including 12 at the bar, Antler remains intimate and deeply rooted in its Dundas West neighbourhood, a community that has supported the restaurant through its early years, the pandemic, and beyond.

About the Team
Antler is co-founded by chef Michael Hunter and creative collaborator Jody Shapiro. Hunter leads the culinary vision, while Shapiro shapes the restaurant’s creative and conceptual direction.

Looking forward
Antler’s return arrives at a moment when Canadians are actively choosing to support local restaurants, producers, and homegrown talent. Rather than leaning into nostalgia, the reopening feels forward-looking—confident, reflective, and grounded in the present.

“After 10 years we’re excited to continue evolving what Antler represents.” says Shapiro. “It feels energizing to step into a new chapter that’s rooted in where we came from, but open to where we’re going.”

Antler officially reopens on February 11. Reservations are now available on Tock HERE.
About Antler

Antler is a MICHELIN-recognized restaurant in Toronto’s Dundas West neighbourhood, co-founded by chef Michael Hunter and creative collaborator Jody Shapiro. Known for its thoughtful approach to Canadian cuisine, Antler celebrates local, seasonal, and wild ingredients through an evolved expression of Canadiana that reflects both place and the diverse influences that define modern Canadian cuisine.