Meet the Chef: Ryan Marcoux/Willy's, Amici - Telegram and Gazette
February 18, 2017
Our executive chef, Ryan Marcoux, was featured in the Meet the Chef column of the Telegram and Gazette. Learn more about the man behind your favorite dishes. Read the Full Article
Featured on the Phantom Gourmet
November 20, 2011
The building is over two hundred years old. But the menu offers a new kind of steakhouse experience. Located on Grafton Street in Shrewsbury, Willy's Steakhouse and Sushi Bar offers cutting-edge cuisine in a classic atmosphere.
The dining room sports brick walls, wooden beams, big booths, and a busy bar. But the real action happens back in the kitchen. Chef Ken Novotny says the main thing that separates Willy's from the competition, is than he pan-sears all the steaks at a very high temperature. Read the Full Article
Featured on Fox25 Zip Trip
May 6, 2011
More Than Just a Steakhouse - Telegram & Gazette
March 19, 2009 Don’t categorize Willy’s as just another steakhouse. A staggering array of sushi, seafood, poultry and pasta entrees are featured on the menu of this venerable restaurant in the heart of Shrewsbury.
Willy’s Steakhouse Grill & Sushi Bar has historically set the standard for excellence in the region with its bountiful steaks. It was with beef anticipation we made our way to Willy’s on a Saturday night. Read the Full Article (PDF)
Ragout from the Garden - Telegram & Gazette
August 22, 2007 If you're fond of summer squash or zucchini and are looking for new ways to use them in warm-weather meals, try Ken Novotny's ragout recipe, which is an ideal accompaniment to grilled seafood, poultry or rice pilaf. Read the Full Article (PDF)