New Spring Menus at Heirloom, Harvest and Resurrection Ale House

Salmon at Heirloom

By Danya Henninger

Along with new buds on the trees (soon, please?), new dishes are popping up all over town as chefs roll out seasonal offerings for spring. Here are some highlights from three restaurants launching new lists today.

Heirloom
At the top of Chestnut Hill, Al Paris has added a new salad with asparagus and young radish, and alongside his creamy burrata you’ll now find warm charred eggplant. Kale shows up in a crème fraîche with potted King salmon, which also is featured as a main dish, crisped in a skillet (215-242-2700).

Harvest Seasonal Grill
If you want to get a jump on a summer bod, this farm-to-table wine bar in University City has the menu for you - only eight out of more than three dozen dishes have over 500 calories. Pesto flatbread? Scallops with chipotle orange sauce? Lemon-thyme chicken? All under the mark. There’s hope for eating healthy yet (215-662-1100).

Resurrection Ale House
In Grays Ferry, chef Rhett Vellner is continuing to elevate pub food with dishes like strawberry-strewn grilled asparagus and fava-bean-mint risotto. Don’t miss his take on scrapple, panko-crusted and served with a red beet egg (215-735-2202).