Willow Introduces…

There is something in the air this morning. It is not rain, for a change. The skies have cleared and there should be an optimistic stride in our steps. The Big Pink pool is open, today and tomorrow; and again for the swan song next weekend.

For good or for ill, the Big Proposal goes in on Monday, so that epic saga will be over until the notification of win or loss is made in a coupe months, and the future will be revealed. So that is good.

But there is something I can’t put my finger on, not precisely. Maybe it is the idea- credible, according to our officials- that some asshole is putting the finishing touches on a truck-bomb or VB-IED to strike a bridge, monument or tunnel right here in my own town.

Or, the endless recollections of where we were on that awful day, ten years ago. I won’t inflict that on you. There is enough of that.

I vented my displeasure with the state of affairs in this great Republic this morning privately, and there is no need for you to suffer it, nor for me to try to re-type it in a more measured and temperate manner.

Instead, I want to pay tribute to someone who is actually doing something about the economy. Tracy O’Grady was working at her Willow last night. Her partner Kate Jansen was not- she was dolled up and looking good and sitting in the conversation nook waiting for friends. I think that the pastry chef can finish up the days work of creation by starting early.

The Chef has to cook as it goes. That is the division of labor.

And labor is what a small business is about. I don’t know how many people Tracy and Kate keep working. I would estimate it might be twenty people on an average night like it was last night. The work is produced by the passion and energy of those two extraordinary women who made the Willow out of a dream.

We had a small group from the office there, Melissa, and John Q Citizen and the T-man. Jim and his lovely wife Mary were at the Amen Corner. We were all a little shell-shocked by the end of the constant gray rain, and the sudden emergence of blue sky after such a thorough drenching made us blink in wonder.

“What is that thing up in the sky?” I asked. “It seems awfully bright.”

Mary googled it up on her smart phone. “I think it is something called ‘Sol,’ a class G2V yellow dwarf composed of hot plasma interwoven with intense magnetic fields.”

“No shit,” I said. “I wondered.”

Traffic was fairly light at the bar, so we did our best to support the workers and see if we could stimulate the economy. Tracy came by with a clipboard. “Did you guys figure out which of the Bistro nights you want to sign up for?” she asked.

“No, we still have to coordinate that,” said Melissa. “We will get you a commitment next week when the madness dies down.”

“Doesn’t matter which one,” responded the red-head. “We just need to know so we can have enough food on hand to cook.”

“So what is the plan?” I asked. “A little casual nook in front of the formal dining room?”

Tracy nodded. “It is pretty exciting. You have to continue to grow and innovate or you get stale.” She passed me a brightly colored flyer. I looked at it, and found everything I needed. In fact, I found the story that didn’t make me either apoplectic or consumed with loss.

So, here is what you can expect at Willow. Big changes. Good ones, by the way. Willow introduces….

Willow Restaurant Announces Exciting Changes…

Willow has had the privilege to provide some of  the finest cuisine in Arlington and the Ballston Neighborhood in particular, for the past 6 years. Chefs and owners Tracy O’Grady and Kate Jansen have recently been hard at work crafting Nosh… a Willowesque Bistro. Nosh was inspired by our popular Bar Menu and a desire to provide a refined yet highly accessible meal on a busy work night or for an impromptu weekend dinner. No reservations are needed at Nosh, making it the perfect spot to drop by whether you are already in the neighborhood or venturing out from afar.

Set amidst stained glass windows and gleaming black granite tables in Willow’s main vestibule, Nosh will offer a constantly changing roster of small and large dishes fit to carry the Willow name. Chef O’Grady’s commitment to local and sustainable ingredients will also be readily apparent. A far cry from common pub fare, the Nosh menu will feature a wide variety of vegetarian and fresh fish options along with dishes to satisfy any conscientious carnivore.

We invite you to enjoy the results of all our hard work and look forward to seeing you soon!

Nosh Menu

Bites
Deviled Eggs 5
Smoked Paprika & Dill
Gougeres  (V)  6
Black Truffle Butter
Crispy Pork Spring Rolls 5
Spicy Ginger-Lime Mignonette
Pork Sausage Stuffed Mushroom Caps 5
House-made Pork Sausage
Kate’s Bread Basket with Amish Butter (V) 2
Assortment of Rolls &  Amish Butter
Ricotta & Zucchini Fritters (V)  5
Smoked Tomato Butter
Goat Cheese Stuffed Banana Pepper “Poppers” (V) 5
Yellow Tomato Vinaigrette
Fava Bean Hummus  (V) 6
Baguette, Sesame Seeds & Olive Oil
Artisanal Cheese Plate
See Cheese Menu for Descriptions

Earth
Rissole Cauliflower with Capers & Almonds (V) 8
Tomato-Potato Gratin with Arugula (V) 9
Creamy Lentils, Bacon & Pearl Onions 7
Warm Barley, Parmesan & Broccoli Salad (V) 8
Gigante Beans, Peas & Ham Hocks 8
Pan Roasted Brussels Sprouts with Bacon 9
Wheatberry, Barley & Mushroom Risotto (V) 10
Spicy Stewed Chick Peas & Kale (V) 8
Kale, Feta, Chickpea & Lemon Salad (V) 8

Sea
Yellowfin Tuna Taco on House-made Corn Tortillas 3.5
Chipotle-Lime Crema, Avocado Mousse & Cabbage  Slaw
Salmon Kabob  7
Crispy Quinoa & Dill Yogurt Sauce
Calamari Fricassee 8.5
Mushrooms & Potato Gnocchi
Fish & Chips  7.5
Halibut, Scallop, Shrimp & Calamari with House Made Tartar Sauce
Burgers on House Made Potato Buns :3.5 Each
*Tuna-Bacon  Oven Dried Tomato & Avocado Mayo
*Halibut  House Sauce Made Tartar
*Quinoa  (V) Feta-Lebna Sauce & Roasted Tomato

Land
Half Lemon & Thyme Roasted Murray’s Farm Chicken 18
Chicken “Jus”
Chicken & Foie Gras Meat Balls Paprikash 14
Mushrooms, Crispy Quinoa & Smoked Paprika Sauce
Slow Roasted Pork Belly Porchetta 18
Duo of Chimichuri Sauces
Chicken Sausage & Scarlet Runner Bean Stew 14
Crispy Moulard Duck Leg Confit 15
Braised Cabbage & Apples

* Menu Subject to Change & Seasonal Availability

Willow is also extremely pleased to announce the Grand Opening of Kate at Willow, our new, elegant retail bakery located in the heart of the restaurant. If you have dined with us in the past several months, then you have surely noticed the gradual transformation that has taken place. We are now excited to offer the finest baked goods and sinful sweets in the neighborhood. As a co-founder of Firehook Bakery, Pastry Chef Kate Jansen has both the expertise and experience to bring a successful retail bakery to life.

Kate at Willow will be offering a wide variety of cookies, brownies, bars, cup cakes and more, conveniently and beautifully packaged to go. It is a great option if you are dining in the restaurant and want to bring dessert home or simply just make an impromptu stop to satisfy a sweet tooth. With a little extra notice, Kate will also whip up one of her famous layer cakes to make your next occasion that much more special. And as the seasons change, there will be many additions to the menu to reflect the fall harvest and provide for all of your holiday needs.

Kate at Willow Bakery Menu

Kate’s Home-made Goodies Packaged To Go
$6
Cherry-Chocolate Oatmeal Cookies
“Almost Nutter-Butter” Peanut Butter Cookies
“Sweet Dream Cookies”
-Crunchy, Chewy Cinnamon & Chocolate Chip
Crunchy Walnut Fudge Brownies
Vanilla Bean Shortbread Cookies
Sticky Toffee Pudding Cake
Spicy Ginger Shortbread
Triple Chocolate Biscotti
Italian Almond Macaroons
with Raspberry  or Chocolate  Ganache Filling
Hazelnut Linzer Sandwich Cookies
S’Mores Sandwich Cookies
Chocolate Decadence Cookies
Raspberry Bars
Dried Blueberry Scones
Ginger Scones

Cup Cakes To Go
$4
Pineapple Upside-down Cupcake
Red Velvet Cupcake
New Cupcake of the Week

Tarts
$Seasonal Price
Individual Fruit Tarts (Changes Seasonally)
Pecan Praline Pear
Chocolate Caramel
Chocolate Cream
Key Lime

Special Order Bakery Items
Bakery Items by Special Order with 72 hour notice:

Cakes
8 inch  $45   (serves 8-10 generous slices)
10 inch  $65   (serves 12-14 generous slices)

Black Forest
Chocolate Sponge Cake, Chocolate Mousse & Cherries
Coconut Cream
Coconut Cake layered with Coconut Cream & Coconut Flakes
Almond Joy
Rich Chocolate Cake with Coconut-Almond Filling
Strawberry Chiffon
Strawberry Sponge Cake with Fresh Strawberries & Vanilla Butter Cream
Chocolate Hazelnut
Rich Chocolate Cake with Hazelnut Butter Cream
Carrot
Cream Cheese Frosting
Red Velvet
Cream Cheese Frosting
“Dreamsicle” Cake
Vanilla Cake with Orange Cream Cheese Frosting
Triple Chocolate Fantasy ($50/$70)
White Chocolate Cake with Dark Chocolate Mousse & Milk Chocolate Butter Cream

* Menu Subject to Change & Seasonal Availability

Commentary Copyright 2011 Vic Socotra/Willow promo Copyright 2011 Tracy O”Grady and Kate Janen
www.vicsocotra.com