Here's a peek inside Willow, the new Bed-Stuy restaurant from the team behind the Pines in Gowanus. It's a tiny thing, with just around 30 seats and a four-seat bar in an odd-shaped space just off the Franklin Avenue C train, but still a stylish-looking spot. Here, at the beginning of April, chef John Poiarkoff will start serving a full (if brief) menu of the same sort of farm-to-table food he offers at the Pines, ranging from snacks like chicken liver cannoli to larger plates like potato and oxtail pierogi with kimchi, and even a dry aged steak. That diminutive bar will produce cocktails, as well as glasses of mostly natural wines and local beers.
Willow opens to the public April 2, and until then it should be easy to keep any eye on the progress inside as one exits the subway station.
