Above is a first peek inside Willow, the tiny new restaurant at the southern edge of Bed-Stuy, from the team behind the Pines. Owner Carver Farrell and chef John Poiarkoff plan to open the 30-seat restaurant on April 2, as soon as the final constructions details are all in place. Once they do, Poiarkoff will serve a small menu in the same farm-to-table vein as the Pines, with some snacks and small plates, and just a few larger entrees from a very small kitchen tucked behind the four-seat bar.
The full menu hasn't been finalized yet, and will change frequently, but for starters expect a lot of spring vegetables, like peas in horseradish yogurt with cured egg yolk, most of which come from Star Root Farm upstate, which is growing a lot of vegetables by request for both the Pines and Willow. Snacks, Poiarkoff says, will mostly be finger food, and will definitely always include chicken liver cannoli. For full entrees, expect a strip loin dry aged in house, and possibly a whole fish or a pork loin. The bar, meanwhile, will serve cocktails, as well as a list of natural wines, and a rotating selection of New York beers. Here, by the way, is a look at that bar:
The restaurant itself is tucked away in the shadow of the A,C train on Franklin Avenue, just off of Fulton Street, and Farrell says he hopes that it will become a neighborhood spot, and an easy place to stop in for a drink right off the subway. At the very least, he says, it'll get more foot traffic than the Pines does in Gowanus. It will also be the only thing of its kind in that area, where Crown Heights, Bed-Stuy, and Clinton Hill intersect and where so far, only a few other new bars have cropped up. Once things settle down, expect brunch and a happy hour some time down the road.