There is definitely a foodie renaissance happening in downtown Willoughby, with new, more chef-driven restaurants opening in the area. One of these is Hook & Hoof, which offers cocktails and food that are thoughtful and interesting and delicious!
I had the Bardstown Fire cocktail, with Buffalo Trace bourbon, Pierre Ferrand dry curacao, hickory smoked salt, Geauga County maple syrup, black walnut bitters, and oak barrel stave smoke. This drink was rich and warming, with just a hint of smokiness.
Our group shared the smoke kissed clams and mussels to start.
The broth, with lager and coconut milk and chorizo, was drinkably delicious. We definitely requested extra toasted baguette to soak it all up!
For my entree, I chose the caramelized scallops, after much debate over all the yummy-sounding options.
Served with butternut squash risotto, black truffle pate, and blood orange reduction, this dish was packed with delicate flavors that didn’t overpower each other. The scallops were perfectly cooked and the risotto was fabulously creamy.
Matthew got the Butcher’s Cut, which was elk that night. Served with boursin smashed potatoes, lemon zest roasted broccolini, and tomato burgundy demi.
Our dinner companions, Nick and Justin, both got the tomahawk pork chop, which was so good that it’s forgivable that they double up on the order.
Served with sweat tea brine, crispy fried fingerlings, demerara sugar and bacon brussel sprouts, local apple and green tomato chutney, and horseradish crema. There were a lot of elements to this dish, but they all combined so well!
We all split the creme brulee cheesecake and bourbon bread pudding for dessert.
What a decadent end to a fabulous meal!
Hook & Hoof has amazing food and cocktails in a cozy, modern bistro setting. Downtown Willoughby has upped it’s food game and Hook & Hoof is worth a stop to see what’s going on!