Always open to try new places, Cecile thought Willard Hicks had potential and thought our friends Nelson and Susan Bye whom we have taken many trips with might enjoy it too.
As usual Nelson brought a bottle of wine from his stash. This time it was Montague: The Baron Cabernet Sauvignon from Napa Valley, a rich, luscious full-bodied wine with flavors of red and black currents, plums and mulberries.
We shared a Spoonable skillet of poblano cornbread drizzled with jalapeño honey butter, a dish of sautéed wild mushrooms, and Cecile, Susan and Nelson shared Coconut Crusted Shrimp with sweet peppers, scallions, Thai curry broth, mango, micro greens and peanut and macadamia nuts. Unfortunately, I had to abstain as I am allergic to shrimp. Nelson also had a cup of French Onion soup.
For our entrees Cecile and Nelson enjoyed a Spicy Asian Mambo: Jalapeño teriyaki marinated filet, fire roasted peppers and spring onions with fresh chopped romaine hearts inn creamy Padilla pepper dressing. Susan had Grilled Bone-in Pork Chop: topped with apricot chutney, accompanied by crispy Brussels sprouts and mashed potatoes and balsamic drizzle. I devoured a rich tasting Pappardelle Pasta: served with stroganoff style braised short rib, white wine cream, demi-glace and balsamic glaze. For dessert, Susan and Nelson and Cecile and I shared a Butter Cake with fresh strawberries and vanilla bean ice cream shared, and I had a Decaf Cappuccino. The service was excellent. Our waitress Melanie was a delight and made us feel at home. The only negative critique we had was even though we were on the other side of a spacious dining room the DJ was loud and it was somewhat difficult carrying on a conversation. However, we definitely would come back on weekday nights to try more of their offerings.
About the Owners:
Willard Hicks is one of a chain of restaurants conceived by owners Molly and Marcus Adams. After years of working at high-tech companies and startups back in the day, the married couple reportedly decided they wanted a change of pace and retired from high tech to pursue food service businesses that was inspired by their love of fine dining. Marcus, who once worked at networking company by day was a former DJ at night brought his love of music into Willard Hicks with DJs perform during the weekends.
