Wednesday, November 14, 2018

Hook and Hoof

Hook and Hoof in Downtown Willoughby became our dinner destination when Mr. H and I found ourselves headed out to Willoughby Brewing Co. to finally get my hands on their famous Nut Smasher Imperial Stout (yes, it lived up to the hype). I'm not overly familiar with the area, so I knew that I needed to head to Twitter and ask Jen of Why CLE? for a restaurant recommendation.

She didn't steer me wrong, and we ended up with a reservation at the Chef's Counter, with great views of the action happening in the kitchen!
This "New American" kitchen is also known for their craft cocktails, and they did not disappoint.
A lot of the menu sounded right up our alley, so we had to start with splitting a couple of small plates. Including the Cold Smoked Salmon ($14) with roasted garlic horseradish crema, rye crostini, chow chow and citrus oil. A fancy "bagel and lox" that was light and full of great flavor and textures!
We also shared the Bone Marrow and Arugula Salad ($14) that came out with two huge bones and wonderful grilled bread.
Mr. H went with the Double Bone-in Elk Chop ($32) with rosemary polenta (to die for texture and flavor), cider roasted root vegetables, and chow chow. Because how often do you see elk on a menu?
I ordered the Pan-seared Mahi Mahi ($27) with butternut squash and mushroom risotto and a pomegranate-apple gastrique. Another winner.
Really, this meal was delicious and beautiful from start to finish, and we loved our seats at the Chef's Counter. It's a small place, so I'd suggest making a reservation. We don't find ourselves in Willoughby too often, but this spot will be on our re-visit list!

Hook and Hoof
4125 Erie Street
Willoughby, OH 44094
(440) 571-5312


Goodbyebreadandcheese said...

I’ve been wondering about this place. Looks great!

Kristen said...

We almost went there Saturday night to celebrate our anniversary but they were booked. Can't wait to check it out!

Kristian said...

Food looks really good, but I'm curious about the plating. Everything seems to be piled on top of each other - particularly things you will have to cut that will smoosh the soft textures underneath.

And be careful to pull those bones out of the salad before to start digging into your salad. :-)

Bite Buff said...

Hope you enjoy it too, and happy anniversary!

Bite Buff said...

Yes, that salad needed some deconstructing before eating! The marrow was delicious, but the dish certainly wasn’t quite what I had pictured when we ordered.

Bite Buff said...

Hope you get there and enjoy it too!