Monday night we returned to WILLOW Restaurant in Arlington (www.willowva.com-4301 N. Fairfax) where we had a wonderful experience when they first opened last fall marred only by the crowds. Willow was a pleasure on Monday, though the place was still quite crowded. Things have settled in and Chef Tracy O'Grady (prev. of Kinkead's) has got everything under control with her husband/manager/partner Brian Wolken.
My only complaint this trip was that some of the white wines are still served too cold for my taste, as was our first WHITEHALL LANE SAUVIGNON BLANC 2005 from Napa which was refreshing and citrusy and a treat with my ENGLISH PEA & FRESH SHEEP MILK RICOTTA RAVIOLI with Sauteed Shrimp, Hen of the Woods Mushrooms and English Pea Emulsion. This was a pasta dish to devour, rich and decadent with a delicious crunch from those wonderful little funghi! The SMOKED SALMON with Potato Latkes, Avocado Lime Creme Fraiche and Baby Pea Greens is probably the lightest starter, and while the salmon is nice, don't expect those big potato latkes like on Hannukah; these are silver dollar size crunchy ones. The Grilled Flatbreads of Pastry Chef Kate Jensen should not be missed. The MUSE had Artichoke, Basil Pesto, Fontina Cheese and Preserved Lemon and can so easily be shared by four or more as a treat. The TEMPURA FRIED SPRING VEGETABLES are made up of Asparagus, Fennel, Artichokes, Onion & Mushroom with a magnificent LIME GINGER VINAIGRETTE DIPPING Sauce. The Onion itself far surpassed any fried onion or onion ring anywhere! Looking for crabcake, then try the POTATO CRUSTED JUMBO LUMP CRAB CAKE with Buttery Savoy Cabbage, Julienne Zucchini and Mustard Beurre Blanc where the potato crust is actually like a crusty little lattice hat on top!
We had a second white that came from a different fridge and was a perfect temperature and Rhone blend: ST PERAY Domaine du Tunnel 2004 Cuvee Prestige. It was 80% Marsanne and 20% Rousanne and was simply orgasmic with the HERB CRUSTED SKATE WING with Wild Mushroom Agnolotti, Cauliflower Puree, Broccoli Rabe, Oyster Mushrooms and Warm Truffle Vinaigrette. This was so enticing that THREE of us ordered it and we were all ecstatic about the entire dish, combination, presentation and TASTE! The MUSTARD CRUSTED RACK of PORK "Milanese" is recommended medium/well done, but I still urge you to go medium at the most as it is a wonderful schnitzel-like preparation but needs not be overcooked.
Desserts can't be missed at WILLOW and we enjoyed three, all of which were superb:
ROASTED PINEAPPLE & RUM Creme Brulee
PLUM & BERRY COBBLER
LEMON MOUSSE RASPBERRY Cake of the Day
All are spectacular and make the decisions very difficult. No matter, we will return for more of all!
