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Spring has sprung and chefs are showing their enthusiasm by putting ramps, fiddleheads, morels, and more on their plates. From ramp pizza at Coalfire to morel risotto at Dusek's, chefs and restaurants turn to Instagram to show off their spoils.
Andrew Zimmerman is all about the fiddlehead ferns at Sepia.
At Ruxbin, ramps take center stage alongside pumpkin seed romesco and shaved nebrodini.
English pea puree and pea tendrils make for one very spring salad at Avec.
At Two, spring is served in a bowl of cavatelli with peas, ramps, sausage, and ricotta.
Ramps have taken over the menu at Coalfire on Southport, from ramp pesto to ramps and ricotta on coal-fired pizza.
Lee Wolen certainly knows his way around seasonal vegetables. In this case, it's ramps and peas with short ribs and grilled beef tongue at Boka.
The spring trifecta is being served up at pop-up restaurant Claudia, with ramps, fiddlehead ferns, and morels alongside salmon.
Tripe, Peruvian lima beans, and ramps are now on the menu at The Bristol.
Charred ramps sneak onto the menu at Rural Society as a special. A similar version of this dish features fava beans, avocado, salsacriolla, and micro-arugula.
Thirty-day dry aged short rib gets the spring treatment with ramp salsa verde, pickled ramps, radish, asparagus and bitter orange at Mercat a la Planxa.
Ocean trout puts on its spring finest at GreenRiver with English peas, morels, and citrus beurre blanc.
Ramps have found their way into Fat Rice's Macau steamed pork shank.
Keep an eye out for this special at Frontier — charred ramps, beet emulsion, leeks, oranges, pancetta butter.
Holy risotto, Batman. The one at Dusek's is loaded with fiddlehead ferns and morel mushrooms.
Springtime's must-have condiment — ramp ranch — is back at Trenchermen with buckwheat fried artichokes and mandarinquats.
