|Salad at Tip Tap Room|
Spring Salad at Tip Tap Room
“This salad really grows on you,” jokes chef Brian Poe. Expect a blossoming bowl of sweet peas, pea tendrils, carrots, asiago cheese and a Meyer lemon vinaigrette with hints of parsley and mint. He’ll be topping it off with more seasonal produce as crops arrive: like morel mushrooms, fiddleheads and fresh chickpeas.
Spring Pea Raviolini at Prezza
Chef Anthony Caturano is especially adept with game. But English peas are the centerpiece for this raviolini dish, also stuffed with mint, mascarpone, pecorino cheese and Jones ham.
Morel Mushroom Easy Cheese at jm Curley
He’s one of Boston’s young rising stars for a reason: 30 Under 30 honoree chef Sam Monsour balances his culinary skill with a bodacious sense of humor. His new spring menu features “New England’s favorite spring produce in a junk food setting.” The mushroom “Easy Cheese” actually comes to the table in a can. Spray it on Slow Rise toast, and add accoutrement like radish ruby. “It’s basically the grimiest thing to ever happen to New England spring vegetables,” says Monsour.
Sorrel and Asparagus Risotto at Beacon Hill Bistro
Chef Josh Lewin will accompany his new duck dish with springlike risotto. First he sweats the sorrel stems and onions as a base for the rice, cooks it in asparagus stock and tops it with two types of fresh sorrel and asparagus. The result: divine.
White Asparagus at Farmstead Table
Chef Chad Burns grew up among orchards and farms in rural Michigan, so staying on top of the season’s best is second nature to him. He’s grabbing green asparagus’ less common cousin, white asparagus, for a fresh and delicious new spring salad. The stalks are braised in lemon, thyme and EVOO. OOH.
Cedar-Roasted Mushroom & Artichoke Flatbread at Fleming’s Prime Steakhouse
In an Italian “four season pizza,” artichoke is the veggie used to represent spring. This tasty flatbread from Fleming’s cuts straight to the chase, pairing it with cedar-roasted mushroom, roasted red peppers, Christopher Ranch garlic and Monterey jack cheese.
Torchon of Foie Gras at BOKX 109
Ok, cherries are a fruit. But naturally we had to finish with something a little sweet but still “spring.” Chef Stephen Coe’s dish sounds perfect: the foie gras is served with cherry gastrique and fresh cherries, homemade tarragon brioche and a rhubarb lattice chip.