10 dishes to try this spring
Boston chefs keep it seasonal.
With spring just around the corner, we asked some of our favorite Boston chefs and restaurants to give us a sneak peek at their spring menus. Check out the 10 dishes we’re most excited to try this season.
Rustic Potato Gnocchi
$23, T.W. Food
Reflecting Chef Tim Wiechmann’s desire to showcase the purity of the ingredients he uses, T.W. Food’s housemade potato gnocchi with morels, ramps (wild leeks) and crème fraiche perfectly reflects spring’s bright simplicity. A testament to the restaurant’s goal to use locally grown food whenever possible, Chef Wiechmann explains: “the ramps are pulled by hand by a forager that I know in the Berkshires. Every week they are delivered wet, fresh, muddy and of the highest quality.” Leeks have never sounded so good. 377 Walden St, Cambridge (617-864-4745, twfoodrestaurant.com)
Macadamia Crusted Salmon
$29, Taranta
Bringing a fresh take on Italian to the sometimes predictable North End, Chef Jose Duarte of Taranta fuses Southern Italian favorites with Peruvian cuisine. His macadamia crusted salmon fillet is served over fresh asparagus and an herbed risotto cake. Best of all, the final touch is a topping of lively Sicilian blood orange and organic goldenberry sauce, a sweet-citrusy reminder that sunnier days are on their way. 210 Hanover St, North End, Boston (617-720-0052, tarantarist.com)
Grilled Lamb Chops
$20, Umami
As Chef and owner of Umami, Yoshi Hakamoto promises his patrons Asian-inspired cuisine with a creative twist. Chef Hakamoto’s New Zealand spring lamb chops are marinated with Asian herbs and spices—including Madagascar pink peppercorns and Thai chilies known as prik kee noo—and grilled to perfection. Chef Hakamoto does warn that the chops have been renamed “crack chops” by some of Umami’s regulars due to their addictive qualities, so sample them at your own risk. 1704 Beacon St, Washington Square, Brookline (617-879-9100, umamiboston.com)
Fried Chicken Tacos
$10 for 2, Tico
At Tico, Chef Michael Schlow’s newest venture, the menu is inspired by Chef Schlow’s travels to Spain, Mexico and South America. While not the most traditional pick, Tico’s crispy fried chicken tacos served with fennel slaw and spicy buttermilk dressing are by far the star of the restaurant’s taco offerings. Add a margarita (or two) and you’ll swear its summer already. 222 Berkeley St, Back Bay, Boston (617-351-0400, ticoboston.com)
Pan-Roasted Duck Breast
$24, Ten Tables- Jamaica Plain
Ten Tables prides itself on creating a menu based on what’s fresh and available locally. This spring, Chef Sean Callahan of the Jamaica Plain location offers pan-roasted Moulard duck breast with spring onion marmalade, red rice and shitake mushrooms. Chef Callahan explains that “when it comes to food for spring in New England, I feel that one needs to keep a toe in the flavors of winter. Given the warm days and frequently chilly nights, I try to create a balance between hearty/rich and bright/lighter flavors. Hence the combination in this dish of rich mushrooms, spring onions and green garlic.” 597 Centre St, Jamaica Plain (617-524-8810, tentables.net)
Grilled Orata
$26, BiNA Osteria
With its combination of sleek modernity and rustic Italian cuisine, BiNA Osteria offers both class and comfort. For a taste of spring Mediterranean-style, try BiNA’s grilled whole orata (a European white fish) wrapped in escarole (a variety of endive similar to radicchio), and served with grilled lemon and olio verde. Close your eyes and pretend that you’re seaside in Sorrento. 581 Washington St, Downtown Crossing, Boston (617-956-0888, binaboston.com)
Vermont Spring Lamb
$26, The Gallows
The Gallows promises “genuine food and drink” and at this comfort food haven, that’s exactly what you’ll find. Try the restaurant’s take on the traditional pairing of lamb and mint with The Gallows’ Vermont spring lamb served with English peas, magenta-colored cranberry beans and a spring onion-mint chutney. The cut of the lamb will vary, as The Gallows plans to roast whole lambs throughout the spring. 1395 Washington St, South End, Boston (617-425-0200, thegallowsboston.com)
Split Pea and Ham Hock Soup
$85 for 3-course prix fixe meal, L’ Espalier
A Boston jewel since its opening in 1978, L’Espalier continues to stun with its New England-inspired French haute cuisine. This spring, the restaurant offers a perennial favorite: split pea and smoked ham hock soup made special with prosciutto-wrapped shad roe, pickled rhubarb, and what might just be our new favorite food: fiddleheads. We love these fern fronds for both their whimsical coiled shape and their fresh green bean taste. 774 Boylston St, Back Bay, Boston (617-262-3023, lespalier.com)
Pappardelle with Cream Sauce
$15, True Bistro
At True Bistro, owners Michael and Linda Harrison strive to provide dishes that will draw vegans and non-vegans alike. A customer favorite is housemade pappardelle noodles with smoked tofu, Swiss chard, and pine nuts topped with a cream sauce so rich you’d never guess it’s actually made from True Bistro’s dairy-free cashew cream. It’s a great way to satisfy your carb cravings without having to worry about the damage it will do to your pre-swimsuit-season diet. 1153 Broadway, Teele Square, Somerville (617-627-9000, truebistroboston.com)
Seared Salmon
$16, Lord Hobo
Beer snobs have to eat too, and at Lord Hobo, the food is given just as much attention as the draft list. Witbiers, wheat ales, and Hefeweizens are our drinks of choice when spring rolls around. Lord Hobo’s simple yet well-executed seared salmon with new potatoes, artichoke hearts and lemon juice is a tasty and light complement to a frosty pint. 92 Hampshire St, Inman Square, Cambridge (617-250-8454, lordhobo.com)
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