|Willow Road's black bass|
Though we craved comfort, the knockout dish was on the lighter side of the menu, however: wild black bass “en papillote,” a moist, luscious filet steamed in parchment, tinged with perky black pepper and infused with ginger juice. It sat on a bed of “hand-harvested” wild rice from Minnesota, a nod to executive chef Todd MacDonald and chef de cuisine Grayson Schmitz’s Midwestern roots. Paired with a spicy cocktail, like the Romeo Blue, a powerful blend of tequila, agave, jalapeno, lime and cilantro, we were nice and toasty before braving the chill once again. Best of all, we came in search of hearty home cooking, but left with the lingering flavor of a dish that can only be delivered by a truly accomplished kitchen.