About Willow

It began with a wedding and continues with a menu that offers new interpretations on French and Northern Italian cooking. Willow restaurant opened its doors Friday, September 2, with the nuptials of its chef and co-owner Tracy O'Grady. She was escorted down the restaurant's aisle by her mentor and well-known Washington, D.C., chef Bob Kinkead, where she was joined in matrimony to Brian Wolken, the restaurant's Director of Operations. Willow's cuisine style is described as modern continental. O'Grady has combined the freshest American ingredients with classic French and Italian influences. Her innovative dishes, created in an artful, but straightforward manner are followed by decadent desserts, which also play to the styles of France and Italy.

Acclaimed Chef's Tracy O'Grady and Kate Jansen have teamed to open an elegant new restaurant in the space formerly occupied by Gaffney's, in the Ballston Neighborhood of Arlington. Combined, these ladies bring over three decades of world renowned experience to Ballston.

Tracy, former Executive Chef of Kinkead's Restaurant in DC, will be showcasing her unique talent for combining the finest available American ingredients, with traditional French and Italian techniques in an artful, yet straightforward "Modern Continental" style.

Kate, Co-Founder of Firehook Bakeries, will follow suit with her creative and sinful signature desserts and world class breads. Kate has the unique pleasure of working directly in the dinning room, in the restaurants new exhibition Pastry Kitchen, complete with an open hearth bread oven.

Willow was created to give the Washington Area a refuge from the busy and stressful pace we all seem to endure - with tranquility and relaxation paramount. The spacious restaurant echoes the Vienna Workshop style and was designed by architects Sas Gharai, Lisa Rigazio and Designer Charma Le Edmonds. Warm mahogany woods and jewel tones of gold, deep purple and burgundy are prominent throughout the restaurant and 38-seat bar. The rich fabrics lining the wall and the 1930's style photographs, provide patrons with an elegant, yet relaxed jazz era feel. The exquisite silver trays that O'Grady designed when she represented the United States at the Bocuse d'Or competition in Lyon, France, are one of the restaurant's focal points. The restaurant has two semi-private rooms with seating for up to 10 and one private dining room that can accommodate up to 50.