We were at the opening of WILLOW (www.willowva.com) almost six years
ago celebrating the wedding of Chef Tracy O'Grady to Chef Brian
Wolken. We were so excited when they joined forced with Chef Kate
Jansen, and now they can boast one of the most successful and truly
best fine dining spots in Virginia.
When I say fine, I must note, that last Friday (in the 100+ heat)
folks were in shorts and loose dresses, and the formality is really
not what counts here. The decor is always nice, but the highlight is
the excellent service and the food. Parking is $2.50 in the lot below
(where can you get that these days?--I actually noticed one valet sign
in DC last week that said $10 prior to 10pm, and $20 after 10pm!!).
I have to admit that we had planned a light dinner before heading to
Wolf Trap (yes, crazy us in the heat), but it turned into a gourmet
treat as Tracy wanted to thank us and congratulate us on our recent
marriage. We were overwhelmed and yes, every bite was indeed
scrumptious; perhaps even moreso.
We ordered a bottle of the VERITAS VIOGNIER 2010 from Monticello,
Virginia which our server Russell said was super creamy and perfect
with our main course choices. We had both ordered the Soft Shell
Crabs, but I run ahead and digress...
The rolls and biscuits were nice, but it was the plate of CHEESE
GOUGERES piping hot with Black Truffle Butter Sauce that had us in
heaven. The sauce is not buttery as it sounds, but more of a mushroom
dipping sauce for a hint of earthy flavor.
I started with the TOMATO, ALMOND and BASIL GAZPACHO with Avocado
Mousse and Fried Yucca. It was the perfect choice for the hottest day
of the year as was Will's magnificent "tower: of Local HEIRLOOM TOMATO
Salad with Creamy Basil Mascarpone Mousse, Balsamic & 20 Year Old
Sherry Vinaigrette. I was worried when I read "mascarpone" but this is
not a rich creamy dressing, just infused with a slight bit of mousse
for body.
You really won't want to miss one of the most amazing dishes in DC,
the Butter Poached LOBSTER TAIL with LOBSTER RAVIOLI, Creamy FENNEL
Gratin, Savory & Sherry Lobster Sauce. You all know I am not a fennel
fan, but this may be one of my favorite dishes around town FOREVER!
The pastry (Chef Kate) was amazing as was the ravioli and it was
decorated with limas, corn shoots and two gastrique-like slivers of
sauce. WOW!
The Crispy TEMPURA FRIED SOFT SHELL CRAB with Corn Pancake, English
Peas, Fresh & Roasted Corn, Snap Peas, (Watermelon) Radish and Corn
Shoots was a to-die for version of my favorite summer food. Even the
tastiest ASPARAGUS were on the side (not on the menu). The sauce was
light and flavorful, and while I do always prefer my softshells
sauteed, this is one of the best fried versions ever. The watermelon
radish ( a truly gorgeous veggie) is julienned and cooked so that it
is SOOOOOOOOO sweet. Russell was also right on with the wine as it
paired perfectly with both the lobster and the crab. A creamy treat
that Virginia wines don't always boast.
Will chose the PASSION FRUIT CHEESECAKE with Berries and Passion Fruit
Sauce for dessert and I went for the COOKIES & ICE CREAM plate, simply
because the desserts here (thanks to Chef Kate) are truly some of the
best in town. While the cheesecake was divine, I was happy with the
"lighter" (I am laughing as I write this) choice. A huge cup of
Blackberry Ice Cream came with Blackberry Sauce and there were
miniature cookies that would have delighted anyone:
Presidential Sweets are chocolate chip dusted with powdered sugar (a
bit sweet for me)
Bitter Chocolate Cookies really should just be called dark as they are
not bitter at all
Oatmeal sports dried cherries and small chocolate covered Rice
Krispies, which are superb
Don't miss the amazing macaroons (that put the ones we had in Belgium
and London recently to shame)
There is a simple sugar cookie too, but my fave is the NUTTER BUTTER,
a peanut butter cookie sandwich with creamy rich PB in the middle.
An insider note is that these treats, the cupcakes and more will soon
be available at a small "secret" bakery stand at Willow!! I dare you
to resist.
Samuel loves going to Willow and we promised Chef Tracy that we would
return soon with him as he adores their flatbreads and oh so much
more; so we need to go back REAL SOON!
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