In February of 2016 Chaz Bloom and Hunter Toth formed their partnership. Both partners were aspiring restaurateurs with a combined 35+ years of experience. Ironically they were both also in the process of scouting demographics and locations to suit their conceptual ideas. By chance the partners found out they both had interest in purchasing the same local restaurant. A meeting was arranged, and 6 hours later the concept of Hook & Hoof was born.

Hook & Hoof New American Kitchen and Cocktail is not only a name, but also the core foundation for the concept. The partners’ vision was to bring a nostalgic, timeless restaurant and bar to Downtown Willoughby. The vision was based on delivering a stunning product that placed uniform importance on the food and drink, as well as the customer experience.

Chaz and Hunter purchased Fanucce’s Pizzeria in July of 2016 with the intent to bring this vision to the town both partners called home, Willoughby. This would be no easy task with the state of the 100 year old building, and the former business that existed. A complete gutting and renovation was needed.  With the help of several local businesses, friends, and family members Hook & Hoof New American Kitchen and Cocktail has evolved from sketches on bar napkins to its timeless, charming setting.

Hook & Hoof New American Kitchen and Cocktail is thrilled to deliver a scratch made kitchen and a timeless boutique bar, using the highest quality local and seasonal ingredients available. H&H invites you to join their staff for an exceptional product and customer service experience in a sophisticated, social, and most importantly comfortable setting, on Erie Street in the heart of historic Downtown Willoughby. Cheers.


Chaz started in the restaurant business as a bus boy and dishwasher back in the late 1990’s in Fort Lauderdale, Florida. Through the years working his way up the ranks from server, bartender, and management, he realized his passion for the industry. Chaz attributes his business sense in the hospitality industry to a mother and father that were also extremely business savvy. This led him to take career paths in the field of sales, marketing, and account management. Although respectable career choices, they were not for Chaz, as he was always drawn back to his passion of food and drink. Drawing influence from South Florida, New Orleans, and the entire South, in conjunction with partner Hunter Toth, Chaz has brought the idea of his Hook & Hoof New American Kitchen and Cocktail to life. With the support of his wife Karli Bloom and their three children: Garret, Raegan, and Parker, Chaz is fortunate enough to open his first restaurant in the town of Willoughby in which they live and love.


Chef Hunter Toth’s childhood experience in his grandparent’s grocery store in Euclid, Ohio (Holzheimer’s Family Foods) was undoubtedly an influence in the concept of Hook & Hoof. Being around fresh meat, seafood, and produce with an onsite butcher stressed the importance of quality ingredient forward recipes in cooking.

Hunter quickly left Ohio after graduating high school in search of something more. Setting off to Fort Lauderdale, Florida in pursuit if graphic design and photography, he found himself surrounded by and more interested in food and culture. Shortly into the first year he decided to forgo that degree and return home with a rejuvenated passion for food. That decision set the road to years of various kitchens and other endeavors.

Over the next 16 years Chef Toth was able to create his own culinary identity which has lead to the styles found at Hook & Hoof New American Kitchen and Cocktail.