The concept of Willow is similar to that of the Pines in Gowanus, which opened in 2012: Executive chef John Poiarkoff will cook American-esque dishes that showcase the restaurant’s relationships with local producers — food that’s ambitious, but simple and grounded enough to make Willow a casual neighborhood restaurant. Many of the ingredients, like the cured meats, will be made in house, and the menu includes things like chicken-liver cannoli, potato pierogi with oxtail, and boar belly and asparagus and rhubarb.
Like the Pines, the decor is cool, too: Owner Carver Farrell designed the space, which is in a stand-alone, one-story building. Take a look around — and consider stopping by tonight for a glass of natural wine and green-garbanzo-bean dip:
Willow, 506 Franklin Avenue, 718-399-2384
