Willowsong
Restaurant · Waterfront ·
Creative American cuisine with seasonal ingredients & waterfront views
Creative American cuisine with seasonal ingredients & waterfront views
"This Wharf spot will also be serving a prix-fixe menu ($80) on Thanksgiving from 2 to 9 p.m. Hyper-local ingredients are transformed into sides like mac and cheese, crispy Brussels sprouts, and chicken apple sausage and date cornbread dressing. The main course options include roasted turkey with giblet gravy, herb-filled prime rib with horseradish cream, grilled lobster with drawn butter, or a vegetarian grilled eggplant steak with wild mushroom bordelaise." - Vinciane Ngomsi
"Taking over the Wharf space once home to Moon Rabbit and Kith/Kin, Willowsong is now open in the Intercontinental Hotel. The menu puts an emphasis on locally-sourced ingredients, with standouts like squid-ink orecchiette with crab, crispy oxtail cresto di gallo, and smoked duck tinga tagliatelle." - omnia saed
"The Wharf’s luxe Intercontinental hotel unveiled a fresh new flagship in the storied lobby-level space that formerly housed an acclaimed string of restaurants (Moon Rabbit, Kith/Kin). All-day Willowsong is led by tenured chef and LA transplant Jeffrey Williams, whose hyper-seasonal American menu starts with waterfront wagyu and eggs in the morning and ends with duck tinga tagliatelle at night." - Eater Staff
"Called out for oxtail-adorned pasta with Southwest Waterfront views and included among heatmap favorites." - Eater Staff
"At the foot of the Wharf’s Intercontinental hotel, chef Jeffrey Williams—an LA transplant with New Orleans roots—serves surprising, vegetable-forward dishes. A delicious surprise resides under his bed of Brussels: dig down deep to find a thick piece of grilled toast all soaked up in lemony and garlicky goodness. Definitely spring for the fluffy milk bread with miso butter made in-house, but don’t fill up too fast on carbs; the vegetable lasagna is excellent, as is his plate of moon-shaped cresto di gallo pasta jazzed up with perfectly crispy oxtail. Roasted sweet potatoes aren’t boring here, thanks to brown butter harissa and a citrus yogurt dressing. Williams says he’s already prepping his gumbo in the back ahead of the Wharf’s big Mardi Gras blowout on Saturday, March 1." - Tierney Plumb