As Sohui Kim, chef and owner of the Good Fork in Red Hook once told us, “Spring is when I can stop pretending to be excited about cooking with root vegetables.”
Although nothing says fine Brooklyn dining like kale salad and roasted brussels sprouts, we have to agree. After months of eating fruits and veggies that have spent the winter in cold storage, we’re more than ready for the fresh, green goodness that spring has to offer.
It’s still a wee bit early in the season (ramp-mania has yet to hit its peak), but a few restaurant menus are already showcasing the bounty of the greenmarket. You’ll find shaved asparagus and spring radishes accompanying homemade burrata at Anella, and strawberries and rhubarb sweetening foie gras, at Prospect in Fort Greene. Like the first crocus poking through the earth, or birds returning from a long winter migration (poetic, no?) dishes like these are a sure sign that spring is here to stay.