Springtime blooms at Willow Restaurant

A friend and I went to Willow last month to try the new spring menu, and we're very impressed with chef Sean O'Brien's new combinations of delicious flavors.

We began with one of Willow's seafood starters, in this case the intriguing surf-and-turf -- large, tender sea scallops resting on scallop-shaped slices of liver, a pairing we thought sounded odd, but was perfect. Next, as a pasta course, we ordered the poached lobster bucatini, with large chunks of lobster meat and pasta in a tomato tarragon broth with caramelized shallots. Both dishes would be perfect for a seafood fan.

As our entrée, we split the braised short rib, the meat falling off the bone in a thick braising sauce that began with Ommegang beer. The short rib was served with a white bean and onion ragout, which again sounded like a strange combination but worked perfectly. The dish also had some fresh julienned vegetables, rounding out the entrée perfectly. Ordering a separate dish for each course per person would have left us stuffed... sharing them left us a little room for dessert.

We had a chilled raspberry peach soup served with a scoop of mango sorbet, and pastry chef Chris's piece de resistance, a banana creme brulée over chocolate ganache, served with strawberries and a sprig of mint. Together, they were a perfect finishing touch for the meal.

Willow has also been offering a special Chef's Tasting dinner on the last Sunday each month. April's featured several Finger Lakes wines, paired with tasting portions of creative dishes. We were greeted with glasses of Ravines Wine Cellars 2002 pinot noir from nearby Keuka Lake, served with two appetizers... a torte made from Lively Run Cayuga Blue cheese, and smoked duck sushi rolls.

Later courses included a seared sea scallop with sour cream gnocchi in a maple syrup and merlot reduction, and rabbit served in three forms. We were especially pleased with the Red Newt Cellars 2002 dry riesling and the Sheldrake Point 2001 reserve meritage wines. For dessert, Chris had created a warm apricot tartlet with short bread crust and Grand Marnier chocolate sauce.

In addition to a fine selection of wines, local and otherwise, Willow has an elegant bar with a creative martini list and a growing selection of single malt Scotch whiskies.

Plan on spending 20 to 30 bucks or more on dinner, or take advantage of the $25 dinner-and-a-movie bargain... a three course meal and a ticket to Fall Creek Pictures or Cinemapolis, just 25 bucks, available from 5:00 to 6:15pm. Dinner includes mixed baby greens, a choice of four entrées, and dessert and coffee or tea.

Willow is right next to Fall Creek Pictures at the north end of Tioga Street. If you're not sure how to get there, find Tioga Street in downtown Ithaca, and head north until you can't any more. Call Willow at 272-0656 and tell them you heard about them here.