Make the Most of In-Between Season at the Best New Restaurants in NYC
Yes, it’s officially spring, and temperatures have seemingly settled in the 50 to 60 degree range, but we haven’t seen the last of cabbages, gourds, tubers and roots just yet. So until venerated veggies like ramps, asparagus, peas and artichokes fully descend on farmers markets, restaurants are making the most of this interesting, in-between season, supplementing delicate greens with brussels sprouts, and coupling tender lamb with sunchokes. From John Fraser’s vegetable-bent debut at Nix to Missy Robbins exciting return to New York’s food scene at Lilia…
Lilia
Although Missy Robbins lavishes outsized attention on seafood and pasta at her recently opened Williamsburg destination, you won’t want to miss veggie-focused antipasti like Whole Artichokes cloaked in parmigiano cheese and breadcrumbs, and Bagna Cauda; a warm, anchovy-based dip served with a cornucopia of seasonal produce; from slippers of bitter endive, ruby crescents of beet and buttery fingerling potatoes, to elegant rosettes of raw breakfast radish; one of the earliest signs of spring.
Read MoreNix
Having finally committed to going fully veggie, chef John Fraser is hyper-focused on seasonal produce at his newest restaurant, Nix. Which means you’ll find hearty roots like golden beets standing in for proteins, paired with delicate playmates such as slender, French haricot verts as well as a substantial Cauliflower Tempura, tucked into steam buns with seasonal pickles.
Read MoreLe Turtle
Taavo Somer’s “French New Wave” restaurant is all about showcasing esoteric vegetables, such as Grilled Wagyu paired with Japanese sweet potato and nasturtium soubise, Cockles with parsley root, parsley emulsion and lovage, and Crudite comprised of radish, turnip, carrot and pickled romanesco, paired with crocks of sweet and rosy lobster butter.
Read MorePasquale Jones
The centerpiece of this Charlie Bird sibling may be Stefano Ferraro ovens, but wood-fired pizzas are hardly the only items of note at Little Italy’s Pasquale Jones. You’ll also find alluring small plates like a chilled Charred Cauliflower Salad, integrated with fresh petals of spring mint, jolts of hot pepper, and juicy rounds of blood orange, and appealing pastas, including Sunchoke Tortellini and Sausage and Nettle Rigatoni.
Read MoreOO & Co
Renowned raw food chef, Matthew Kenney, is behind this out-of-the-box pizza parlor — and while he’s acquiesced to flame in order to execute his eye-popping pies, you can rest assured that they remain entirely, intriguingly vegan. As colorful as a painter’s palette, you’ll find pies topped with truffled celeriac, parsley pesto and maitake mushrooms, as well as wintry brussels sprouts teamed with spring greens, a drizzle of golden balsamic and a shower of sunflower seed-based parm.
Read MoreCovina
Concentrating on so-called “Cal-Med” cuisine, the menu is suitably sunny at this venture from the O Ya crew, including the rustic pasta dish Cacio e Pepe, made with strands of shaved spring asparagus, as well as uber-rich Chicken Liver and Foie Gras Mousse, brightened with a mélange of both fresh and pickled radish.
Read MoreLowlife
The down-and-dirty name is a total misnomer at this high-concept eatery on the Lower East Side, serving hyper-seasonal, painstakingly plated creations, like Spring Lamb Tartare, studded with mint and dehydrated “shrimp salt,” Ribeye Cap with succulent, foraged nettles, and velvety Poached Lobster, enhanced with wheels of winter sunchoke and licorice-y needles of tarragon.
Read MoreCafé Altro Paradiso
The Estela team has gone Italian with this seriously hot, new Spring Street spot, so look for Pizzetta, topped with fontina, arugula and the first of the seasons prized wild onions, as well as spring artichokes, paired with raisins, almonds and meaty steaks of Swordfish, and their close relation; thin, thistle-like stalks called cardoons, braised and coupled with roasted Suckling Pig or hulking, bone-in Ribeye.
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