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
As the days get longer and the weather gets warmer, spring's arrival is a promise that patio season will soon be here in full force. Shake off those layers and raise a glass to sunnier days ahead with these six sippers from spots like Patron Saint and Char Whiskey Bar and Grille, which certify that spring has indeed sprung. By Kate Bigam Kaput