I've been coming to the greater Cleveland area from LA (on business) for around 10 years now. I started staying in Willoughby because I was always impressed by the quality selection of restaurants in this small little area.
I was delighted to see there were several new restaurants to try since I was here a year ago. It is no exaggeration that I was blown away by Hook and Hoof. I was reluctant at first, perhaps the hipster "{noun} & {noun}" naming convention, that has run rampant as of late... but don't let that dissuade you.
I'll cut to the chase. The craft beer selection on tap was great. I started with a Grapefruit Sculpin. Ordered the lamb meatballs starter - loved it. For my main, the tomahawk pork chop, brined in sweet tea. Rivals my favourite place in LA for brined chop (Hatchet Hall). It came with a side of crispy bacon and brussel sprouts. Everything cooked, seasoned perfectly. I'm pretty sensitive to anything slightly over salted and not one complaint here. My main also paired nicely with a pinot noir from Willamette. Shocked to see Willamette pinots on the wine list east of the Rockies and certainly not complaining!
Back again tonight for the "Butchers Cut" which is filet today. Fingerling potatoes and creamed black kale accompanying. I could order this dish every night for a month and not grow tired of it. I suppose it helps that kale is my favourite vegetable.
Service was spot on. I happened to meet the owners Chaz and Hunter ok my two visits, both very humble and gracious. Kim the bartender has some great stories too. Ask her about Michael Jordan experience.
I shall continue my crusade to persuade the uninformed to make the journey east to Cleveland. Skip the Symon restaurants in DT, just head to Willoughby.