Jmahl

If you check out my out of focus photo from November you will see either 4 or 5 scallops. Let the saga continue. Jmahl

Venison goulash, beef works if no venison, its magic how all those onions disappear into a wonderful savory sauce. With mashed potatoes and red cabbage, some thick cut rye bread and a good red wine - winter heaven.

Has the pleasure to dine with three friends at Willow this Monday past. A rainy, damp night and Chef O'Grady made up for it. Shared the Willow flat bread - well worth the $16.00. For openers the wild mushroom Ravioli - on the mark. The rib-eye was beautiful - well sauced and well presented. Personally would have preferred a slightly thicker cut @ $26. The sides were perfect. Party also had the scallops which went over very well. The Pork rack didn't quite make it. Wine list is short but with good selections. The wine guy was very helpful. We stated with the 2002 Les Combes Coteaux Languedoc and then the 2001 Atalon Napa Cab. The bread service was a little weird. One small roll per place and then a battle to get replacements. I have read a similar comment elsewere and wonder what is going on. Also the wine list pricing on the web and in house are off. Its a bear to keep them updated but must be donel. We finished with the tiramisu and chocolate parfait. A fine ending. All in all a very good experience - and a difficult audience - two dinners have worked in French kitchens with ten M stars between them. You have to show some stuff to make them happy. Chef O'Grady has the guts to go it alone. We hope to be back and wish her and her partners a long run. Still a few bugs to work out. But only with less then two months open sure she will get it right.