The News Herald (Willoughby, OH)
Hook and Hoof prepares to open in downtown Willoughby
Chaz Bloom and Hunter Toth have worked for a little over a year on the opening of their new restaurant, but agree that it seems like it’s been 15 to 20 years in the making.
Bloom is the owner, partner, and general manager of Hook and Hoof American Kitchen and Cocktail, 4125 Erie St. in Willoughby, and Toth is head chef and owner of the restaurant.
Their paths having crossed many times before. Toth, originally from Euclid, moved several times to Fort Lauderdale, Florida, prior to permanently settling in Willoughby. Bloom is originally from Fort Lauderdale. The two used to frequent the same restaurants in Fort Lauderdale and Willoughby at the same time.
Bloom and Toth decided at about the same time to open a restaurant, and unknown to each other, were both considering the same property.
It was through mutual friends that the two connected and ended up deciding on a partnership.
“We were both on that road, but for solo projects, to open a restaurant,” Toth said. “We could of crossed paths multiple times and here we are at this time, and we feel like this has been in the works for 15 years.”
“The stars aligned for us to finally come together,” Bloom said.
Bloom has been in the business for 20 years and Toth for 15.
According to Toth, he and Bloom saw eye to eye on a lot, which is why they became partners.
They both agreed on the concept behind the restaurant, which would pay homage to fish mongering and butchering.
Hunter, who grew up spending his time in grocery stores cleaning out meat lockers, fell in love with the craftsmanship of butchering.
The restaurant’s name, Hook and Hoof, isn’t indicative of the food on the menu, but rather about using all the parts of an animal. The hook not only references the fish hook, but also the meat hook, Toth said.
“The concept is of using all the animal and not letting any of go to waste, while being able to show customers there is a whole other world of ingredients out there for them to use,” Toth said.
Bloom and Toth decided to open in downtown Willoughby because they felt there was a niche for their concept.
“What we are doing hasn’t been done yet, a bistro style upscale small space with classic American dishes that everyone is used to, elevated and done not fine dining, but right there,” Bloom said. “So that niche was there, the price point niche was there, and a lot of our cocktail program nobody in the area is doing. It we just felt like we had a bunch of different plug ins.”
“Our concept is specific to us, and we thought that when we decided on the final idea that Willoughby would appreciate our concept and idea and welcome it,” Toth said.
Bloom describes the food as not being classy or trendy. He states it’s not going to go out of style.
“It’s classic timeless food that you grew up that you know,” Bloom said. “We are just doing it with modern culinary techniques.”
The menu offers an assortment of items, including a kids menu, seasonal vegetarian menu and gluten-free options.
Some of the menu options include short rib stuffed shells, roasted chicken, steak frittes, salmon, pot roast and swordfish, in addition to soups, salads, sides, and appetizers.
Toth states they will be working with Ohio farmers as suppliers.
The cocktail program, according to Bloom, is based on pre-Prohibition up to present day.
“It’s going back to the roots of cocktailing. We are handcrafting our own shrubs, our own syrups and our bitters,” Bloom said. “We are making all that from scratch nobody else does that anymore because it takes time and us being a small space, we can afford to take that extra step labor wise to produce the product that we want.”
Blooms indicates this is really one of the things that meant a lot to him.
“If I’m going to start a cocktail program, then I want it to be true cocktailing,” he said.
Hook and Hoof will be using a lot of local distributors for its liquor, as well as a lot of local ingredients to create this pre-Prohibition era style homage to cocktailing, Toth said.
Toth said he wants comfortability and familiarity for the customers. The planned decor with its natural wood and original brick is meant to have a historic feel. The restaurant has a speakeasy style bar and an observational kitchen where customers can watch the chef work.
“New American is a fusion of different styles, so the building is a fusion of our travels,” Toth said. “It is Boston, Chicago and New Orleans. It’s a fusion of different geographical areas and the same with the food. It’s an American base with influence from different ethnicities
Hook and Hook is expected to have a soft opening around April 21-22, with a grand opening on April 26.