“The whole idea of planning a menu, setting a scene, and seating people to something special, has always been where I feel most satisfied.” — Eater Young Gun Libby Willis (’19)
On the ground with the future leaders of the restaurant world
In working in restaurants, Willis inevitably witnessed some of the “brutal” behavior her family had described — it’s part of the reason she was drawn to work in bakeries both back in Ohio and at Ovenly in New York. And so when she and Bill Clark, a friend and colleague, decided to open their own restaurant, they made sure it wasn’t anything like the “chauvinistic kitchens” of her parents’ generation.
The basement is also the location for what Willis calls “the world’s smallest walk-in.” It was once the beer fridge at her aunt and uncle’s restaurant. Willis and Clark bought that fridge and other equipment — the fryer, the stove, all the whisks, and more — from Willis’s aunt and uncle after their restaurant closed. “It was essentially a restaurant start-up kit,” says Clark.
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