Cooler weather is on the horizon, and Willa’s is celebrating with new seasonal cocktails.
In addition to new drinks, Willa’s just launched dinner and brunch menu updates, with highlights including a Shrimp Cocktail with cocktail sauce & lemon, Spaghetti Pesto with peas, asparagus, spring onions, braised radishes & burrata and Nate’s Plate with two latkes, soft scrambled eggs, half avocado, aioli & gravlax.
Sign of the Thymes
Start off with this fall-inspired mezcal cocktail crafted with 400 conejos mezcal, select, lemon, rosemary, thyme & Herradura Blanco Tequila.
Frothy and flavorful, the Café Siempre is made with agave de cortes, KS espresso, red hoodoo & cinnamon.
A house classic rum daiquiri…IYKYK.
The Black Manhattan features Jack Daniel’s triple mash, aged three weeks in the restaurant’s own barrel, plus china-china adding a layer of complexity to this classic cocktail.
The latest addition to Willa’s ever-popular and forward thinking zero-proofer menu, the EspressoNo Martini is made with Seedlip spice 94, King State espresso, oat milk & nutmeg.
Willa’s – Opened in 2021 by Tampa natives Nate Siegel (Formerly of NYC’s Keith McNally Restaurant Group & Tampa’s Mise En Place) and Merrin Jenkins (Formerly of The Akilah Institute, Tampa Museum of Art & New York University), Willa’s is an everyday neighborhood restaurant and bar set inside a century-old industrial warehouse in West Tampa/North Hyde Park, serving a classic American menu with French influences from Executive Chef Gabriel Lopez. Willa’s is an easygoing gathering space centered on a deep sense of hospitality, boosting an extensive menu of eclectic, familiar recipes and daily specials including rotisserie chicken, fresh seafood and steak frites paired with a nationally recognized drink menu, recently featured by Imbibe, Wine Enthusiast and Garden & Gun.