Willa’s is a scratch kitchen. Everything is made fresh everyday by the kitchen team led by Chef Zak Davila, Sous Chef Uriel Sanchez and Pastry Chef Benjamin Copeland.
The menu is vegetarian friendly, with produce from small farmers across the South. A rotisserie oven is the soul of the kitchen, where our Amish-raised free-range chickens are slow-roasted on the spit all day long. Our steak frites feature USDA Prime beef and the crispiest frites in town. Ora King Salmon, fresh Gulf fish, juicy shrimp and fried oysters round things out.
Willa you have a drink? The wine list is focused and ever-changing, primarily featuring Old World producers. Our bartenders fix up all the hits—Martini, Old Fashioned, Negroni, you name it—along with special house cocktails and non-alcoholic drinks on tap. Willa’s beers are the coldest in town with local crafts and imports on draught.