If I worked here, I think I would binge more than serve. Do you
have this problem?
WILLOW: The food is definitely tempting. This morning I admitted to
Caroline that I sometimes bypass the brioches and breads to eat our
house-made jam straight up with a spoon. It’s so delicious, and less
sugary and corn-starchy than American jams. Our jam du jour is rhubarb
with a hint of vanilla.
CAROLINE: My weakness is the boudin blanc aux griottes, which
is sliced chicken-pork sausage grilled and served with a soft-boiled
egg and marinated beets. Another favorite is our broiled eggs with ham
and Gruyère. Customers can’t get enough of that dish.
How would you describe the style of French food served
here?
CAROLINE: It’s modeled after your neighborhood Parisian bistro. The
cuisine is less the high end with heavy sauces, and more the people’s
food—with the occasional North African influence, like Moroccan
and Tunisian flavors.
Is there anything on the menu that people balk at trying?
WILLOW: Well, we have three menus: all day, lunch, and dinner. The
dinner menu rotates seasonally. As for menu items people are skeptical
of, I’d say the house-cured tongue on our artisan meat plate throws
some people off. But the majority of our customers are adventurous and
they trust the menu. Everything we serve is great.
Anything else diners should know?
WILLOW: Every Sunday at 2:30 p.m. we host live music, everything
from accordionists to hillbilly fiddle and folk.
Do you mind if I take a picture of the two of you?
WILLOW: Sure
CAROLINE: I’m camera shy.
Are you by chance a vampire, Caroline?
CAROLINE: No, I just don’t like my picture taken. I’m a
back-of-the-house-type girl.
Interview by Cienna Madrid
