The team behind Gowanus favorite The Pines will start serving dinner tonight at its new petite charmer Willow in Clinton Hill. The wood-lined space is a bit of a funny shape located on top of the Franklin Avenue C train stop, but owner Carver Farrell’s design is simple and clean with seating for 30, including four diners at the bar.
The Menu: Pines executive chef John Poiarkoff’s small plates menu has a strong farm-to-table focus (the restaurant is also a CSA pickup site) with a few Asian notes mixed into dishes like potato pierogi with oxtail and kimchi onions and fluke tartare prepared with rangpur lime and tapioca-wakame crisp. Wines to pair with dinner are, for the most part natural and beers hail from New York. There are also a few house cocktails like one prepared with whey, barrel aged gin, and rosemary. Check out the full menu below.
pickled things 6
four bites 10
chicken liver cannoli, apple, cinnamon 7
green garbanzo bean dip, spring garlic, crudite 9
fluke tartare, rangpur lime, tapioca-wakame crisp 10
spring onion soup, poached egg, mushrooms 11
romaine, anchovy, nori breadcrumbs 10
minted peas, horseradish, yogurt, cured egg yolk 10
potato pierogi, oxtail, kimchi onions 11
boar belly, asparagus rhubarb, sunchokes 16
butter-poached porgy, zucchini, bonito, wild rice 17
aged strip steak, charred lettuce, potatoes, blue cheese 21