gmhTODAY 22 gmhToday Oct Nov 2018 - Page 103

Custard (lime zested whipped cream, graham cracker crust, candied lime zest, honey, powdered sugar) and Cookies and Frozen Milk (freshly baked chocolate chip cookies, warm from the oven, served with a scoop of their own special ice cream). As promised, the cookies were warm from the oven and the custard was marvelously zesty. We polished them both off! Willard Hicks is a fun dining experience. The servers are attentive. The presentation is exceptional, and the food is delicious. The portions are generous… actually we took several to-go boxes home that evening. I'm looking forward to dining there again to try one of their featured signature steaks! Dessert Keylime Swordfish (charbroiled candied lemon, whole grain beurre blanc, apple stick salad). Originally, I ordered the Bone-in Short Rib + Mash but they were out, so I opted for the WH Sticky Chicken (tempura fried chicken breast tossed in their house made sweet chili ponzu sauce and served with Nishiki Sushi rice, and a grilled mango and arugula salad topped with candied orange zest and coconut flakes). When the entrees arrived, we were again impressed by the presentation. The chop with the apricot chutney and crispy brussels sprouts was quite unique. The scallops were cooked to perfection; crispy on the outside and tender on the inside and Tom said the risotto was really quite tasty. J. Chris's swordfish was light, almost fluffy in texture; delicious and again flavorful. My chicken was a deliciously sticky mixture of flavors; somewhat chinese, somewhat tropical. We were all quite pleased with our selections. For dessert, we opted to again share! We ordered one Keylime Tartlet-Lime was the beautiful presentation. The plates looked like works of art. The second thing we noticed was that each appetizer tasted really good! The Crab Cakes and their interesting mix of flavors and textures were a hit. The Poke was fresh and the delicious sauces that accompanied the dish put it over the top. The Corn Bread was a tasty treat and definitely “not your grand- mother’s corn bread.” The peppers on the bottom and the jalapeño honey butter gave it a bit of a surprise kick. We ordered two salads to share because the menu says, “our salads are big enough to share.” We tried the Southern Wedge (iceberg lettuce, avocado, cilantro, candied bacon, smokey bleu cheese crumbles, tomatoes, grilled sweet corn, fire roasted sweet peppers, scallions, bleu cheese dressing) and the Spicy Asian Mambo (jalapeño teriyaki marinated filet, fire roasted peppers and spring onions tossed with fresh chopped romaine hearts in a creamy pasilla pepper dressing.) Both salads were delicious, but the Spicy Asian was the hit of the evening. If I remember correctly, the overall sentiment was: “Whoa…to die for!” This very easily could have been the perfect spot to call it a meal but we pushed on determined to try as many things on the menu as possible in one night. Susan ordered the Kurobuta Bone-in Pork Chop (beautifully grilled chop topped with apricot chutney, accompanied by crispy brussels sprouts and mashed potatoes, balsamic drizzle finish). Tom went for the special WH Risotto with Scallops (three giant pan roasted scallops served over our sea- sonal risotto). J.Chris tried the Grilled Bone-in Pork Chop Risotto with Scallops GILROY • MORGAN HILL • SAN MARTIN OCTOBER/NOVEMBER 2018 103