Michael Hunter, the chef and co-owner of Antler, is excited to mark a major milestone—10 years of his restaurant, which has sparked its fair share of conversation over the years. To celebrate, Hunter and his business partner, Jody Shapiro, have refreshed the space, expanded their wine selection with more premium options, and updated the menu. The new offerings include large-format dishes designed for sharing, such as a whole stuffed Ontario rainbow trout and an Alberta bison tomahawk steak.
A decade of Antler and an evolving vision
“We’re also spreading the word about our culinary ethos,” says Hunter. When Antler first opened, the focus was heavily on game meats like venison, bison and wild boar. While those elements remain, the restaurant’s direction has evolved. “Game meats are still a part of our identity. But the original goal was to showcase Canadiana overall, through ingredients and suppliers. Now we’re hammering that message home more than ever.” The menu now reflects that broader vision, featuring dishes like wild turbot from Baffin Island and beef strip loin sourced from a farm near Guelph.
Hunting stays personal, not professional
Although Hunter continues to hunt in areas like Caledonia and the Kawarthas, anything he catches—whether deer, wild turkey or small game—is strictly for personal use, in line with Ontario regulations. That means none of his own game ends up on Antler’s menu.
Life in Weston and love for local spots
When he’s away from the restaurant, Hunter enjoys spending time in Weston, where he lives with his family. A strong advocate for supporting local businesses, he often explores the neighbourhood and has a few favourite spots he keeps going back to.
Speducci Mercatto: A go-to lunch favourite
At Speducci Mercatto on Milford Avenue, he finds a reliable go-to for lunch. “Speducci has been around for 11 years, and it’s a popular lunch spot for the working crowd in the area. Rosie, the owner, is great; we work with her on catering gigs from time to time. They make so much in house, including pasta and meats—they even have their own curing chamber.”
Go-to dish: Milanese sandwich
“This is very Italian. It’s super hearty. You’ve got rapini, chicken, mushroom and salami in here. They warm up the house-made bread prior to serving it, which gives the experience a nice dining vibe—even though it’s more of a cafeteria style of ordering, where you pay first. I like the option of dining right in the grocery store. But, if you want a more classic setting, their restaurant is attached to the market. I’ve brought friends, family and other chefs here before.”
Another favourite: Diavola pizza
“This is topped with tomato sauce, fior di latte and spicy salami. It’s simple yet so delicious. This is the same Neapolitan dough they use at their restaurant, except here it’s a bit thicker because it’s served as individual rounds. They use doppio zero flour and ferment it for three days. The dough is slightly chewy, tangy and tender. The cheese is creamy, and the sauce is bright and acidic. It’s a perfect pizza.”
Rustic Bakery: A neighbourhood institution
He’s also a regular at Rustic Bakery on Rustic Road, a place he describes as both nostalgic and community-driven. “Rosie at Speducci is also a fan of this place and has joked that it’s like walking into an episode of The Sopranos. I would agree with her. It’s a time warp and an institution. It’s 40 years old, and everyone comes here—from Italian grandmas and grandpas to kids just getting off school. They’re all looking for a homemade yet affordable meal, a place to relax and hang out or buy groceries. It’s like a community hub and meeting place. I come here year-round, but I love coming in the summer when they open up their patio.”
Go-to dish: Lasagna
“The hot table in the back is where it’s at. You can find incredible nonna-style dishes here, including porchetta and veal. But I love to get the lasagna. It’s homey, simple and rustic Italian. It’s not fancy—and it’s not meant to be—but it’s very comforting. It’s also a massive portion. They sell these by the tray, too, which is great for parties.”
Quick bite: Veal cutlet sandwich
“Sometimes I get this in a bun if I want a portable lunch. Flavour-wise, it’s mild and sweet, and texturally it’s softer than beef. It’s so delicious.”
Sweet ending: Ricotta zeppole
“This is what they’re known for. It’s flaky choux pastry with a creamy ricotta filling. There’s also a brightness from lemon and blueberries. Most importantly, it’s not too sweet.”
Comal y Canela: A taste of Mexico
Another must-visit on his list is Comal y Canela on Jane Street. Despite the parking challenges, it’s a spot he keeps returning to. “The parking in this strip mall is a nightmare, so I always park on a side street behind it. Regardless, this Mexican restaurant is a must-visit. A friend recommended it to me, and I’ve never stopped visiting since. It feels like you’re in Mexico—the vibe, everyone speaking Spanish and, of course, the food.”
Go-to dish: Flautas
“I like to get a mix of chicken and brisket. The chicken is tender, and the brisket has this smoky flavour infused into it. The meat is stuffed into corn tortillas, rolled and deep-fried, so the shells end up ultra crispy. All the richness is counterbalanced with the fresh lettuce and the tang from the sour cream and cotija cheese.”
Must-try: Birria tacos
“These are so addictive. The shells are super crispy and beefy because they lacquer them with beef fat and cook them on the flat-top. The pulled meat is stewed and very tender. I enjoy it as-is for my first bite, but for my second go-round, I’ll add hot sauce, onion, lime and cilantro, then dip it in their golden house-made consommé. What’s not to love? It’s fun and interactive to eat, and there are so many umami and cheesy notes.”
Media professional and journalist based in British Columbia, Canada. Founder of Studiox Film & TV Corporation, focusing on multicultural news, interviews, and community storytelling across Canada.