Advertisment
Hook and Hoof's Stuffed Shells

Hook & Hoof Stirs Up Familiar Flavors

Executive chef and co-owner Hunter Toth riffs on classic dishes such as stuffed shells.
Hunter Toth is messing with our memories. And we’re eating it up. As executive chef and co-owner of the stylish-but-approachable Hook & Hoof New American Kitchen and Cocktail, Toth wanted to riff on classic dishes for a bit of old-meets-new. Here shrimp cocktail ($13) comes with smoked tomato cocktail sauce and the pork chop ($27) is brined in sweet tea. “It goes back to a time where food was very familiar to you,” Toth says. “Where you really enjoyed eating with your family.” Even the short rib stuffed shells ($23) are a savory, chewy flavor blast from Toth’s past. To put a spin on a dish from his childhood, he fills al dente shells with braised beef that’s been gently mixed with mascarpone and boursin cheeses for a toothsome bite. “Everything else about the dish is soft, texture-wise,” Toth says. “So I wanted a little bit of pull with the shell.” 4125 Erie St., Willoughby, 440-571-5312, hookandhoofdtw.com   
Share this story:

food & drink

11:00 AM EST

July 27, 2017

Story:

Jason Brill

Art:

Barney Taxel

Related Articles

Cleveland's 25 Best Restaurants Of 2019

Northeast Ohio's culinary scene has become a reputable region where chefs use locally grown ingredients to create simple, yet innovative dining experiences bursting with flavor. We've got your next dining excursion covered with these seriously great takes on steaks, stews and shareable plates.

Advertisment