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Willow

Brooklyn Bed-Stuy farm-to-table

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#16 Neocon maudit

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Posted 08 September 2015 - 04:16 PM

The thing is, I think my meal at Willow could have been much better with a little bit of tweaking [less salt] and perhaps a less fanatical commitment to seasonal produce [though I realise $ are a factor in this as well].  I really wanted to like it, since I do see myself eventually winding up in the Fort Greene-Clinton Hill-Bed Stuy zone...



#17 Sneakeater

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Posted 08 September 2015 - 04:17 PM

Fritzl's:  some of the best cooking qua cooking in New York.  It's stupid.


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#18 Sneakeater

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Posted 08 September 2015 - 04:18 PM

I really wanted to like it, since I do see myself eventually winding up in the Fort Greene-Clinton Hill-Bed Stuy zone...

 

You will have PLENTY of choices.


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#19 Wilfrid

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Posted 08 September 2015 - 04:22 PM

Fritzl's:  some of the best cooking qua cooking in New York.  It's stupid.

 

:cool:



#20 Sneakeater

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Posted 06 January 2016 - 10:23 PM

Flo Fab reports that John Poiarkoff has left as chef here and at The Pines, with the sous-chefs taking over.
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#21 Neocon maudit

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Posted 03 June 2016 - 08:00 PM

'Carver Farrell says he sold it to a "young chef/owner" who plans to do a similar concept'.  Has one of the younger Tisches attended CIA?



#22 Wilfrid

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Posted 04 June 2016 - 12:01 AM

No surprise, but I don't see Poiarkoff cooking anywhere else yet.

#23 Daniel

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Posted 08 June 2016 - 03:17 AM

A sign on the window said closed for good. Sorry to see any business close. I feel guilty for not going.
Ason, I keep planets in orbit.

#24 Sneakeater

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Posted 08 June 2016 - 01:09 PM

Neocon reported the closure.

'Carver Farrell says he sold it to a "young chef/owner" who plans to do a similar concept'.  Has one of the younger Tisches attended CIA?


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