Only 8 days after our recent visit to WILLOW (www.wiilowva.com) we
decided to return along with Samuel for a family dinner. This was his
first time out with the family since our big 2 Michelin meal in
London. He did not show the same interest in food and I felt he no
longer wanted to try things. So the attempt to get the Mushroom
Flatbread went sour and he ended up with the Margerita FLATBREAD,
delicious, yet simple and a huge plain chocolate brownie for dessert
(although he did not care for the crunch topping which he promptly
We wanted another bottle of the same tasty Viognier from Veritas but
were told by our server Yves that it was all sold out, so we tried the
GLEN MANOR Virginia 2009 Sauvignon Blanc which was grassy intense.
When I mentioned this to Yves, he said he does not drink white wine.
We also had to keep seeking him out to pour the wine; this was not so
Will started with the Warm SHRIMP SALAD and Crispy QUINOA Cakes,
Melange Spring Peas, Endive, Petite Greens, Feta & Lemon Dressing-a
perfect summer starter and my Sherry & Tomato STEAMED MUSSELS with
Speck Ham, Sweet garlic, Fennel Raviolini and Basil was a perfect
combo- although I must admit the mussels the week before at Food Wine
& Co were a bit better in quality-here the ingredients and extras
(raviolini & speck) made for a much more different flavor.
We were treated to a fab small bowl of chunky GAZPACHO (had the chef
read Will's recent comment about loving chunky Gazpacho--NO!) loaded
with tasty fresh chunks of cucumber! How superbly refreshing as an
We switched to a wonderful ST INNOCENT "Freedom Hill" Chardonnay 2009
from Oregon that was ideal with our main courses:
Will had the best salmon I have tasted in years-Roasted NORWEGIAN
SALMON with Butter Poached Lobster Agnolotti, English Pea Risotto,
Potato Gnocchi, Lima Beans with a Savory & Lobster Sauce. It was
My Sauteed ALASKAN HALIBUT with Warm Barley Salad, Gigante beans,
Broccoli, Sunflower Seeds, Basil & Lemon, Smoked Tomato Raita, Dill
Sauce and Two amazing fried Olives was another piece of heaven. Fish
is treated like a goddess here.
For dessert Will tried the KEY LIME TART with Moorenko Blackberry Ice
Cream and Blackberry Sauce and I reveled in the gorgeously presented
(on a large marble slab) cheese plate of LATUR, MIDNIGHT MOON GOAT,
BEEMSTER Aged GOUDA (which Sam gobbled up as well) and a tasty yet
mild DUNBARTON Wisconsin Blue.
We grabbed some cupcakes (Red Velvet) to take home at the just
beginning to be created bakery for dining guests and the next evening
I was amazed at these tasty morsels as I am not an icing person. It
was more egg white than butter cream gloppy and I gobbled the whole
thing down in seconds.
A truly wonderful time was had by the three of us, and we are so
thankful to everyone at WILLOW!