Willy's Steakhouse Press & Reviews

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.
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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.
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Featured on Fox25 Zip Trip

May 6, 2011
Fox 25 Zip Trip

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.
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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.
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"TV Diner" with Billy Costa

Gold Plate Excellent Dining Award