Not all of spring's cultishly adored ingredients come from soil. Expect braised Burgundy snails with pickled ramps, steak frites with pickled asparagus, and blue cheese fritters with strawberry jam and pickled fennel.Īt Vie's sister restaurant, Perennial Virant, the multi-tasking chef Paul Virant serves spring on a plate in the form of grilled Caveny Farm lamb merguez with buttered peas and pickled asparagus, crispy Carnaroli rice cake with pea shoots and spring onion vinaigrette, and a housemade herb ricotta tart with pea puree and shoots. Spring preserves and pickles are resplendent at Vie, offering a nice, tangy alternative to typical spring dining. Case in point, grilled asparagus with miso hollandaise, a nice riff on the steakhouse staple. And sometimes you just want straight-up, full-force vegetation. Morel mushrooms, the funnest of the funghi, pops up in a ricotta gnudi dish along with peas, mint, and Grana Padano, as well as an arctic char dish with asparagus, almonds, and sauce vin jaune. Watercress soup with creme fraiche, caviar, and rhubarb is a nice departure from the heavy chowders and stews we've been plying our bodies with the past several months. Here's your bucket list for preeminent spring dining in Chicago right now. Spring menus are sprouting all over Chicago, laden with vibrant, life-affirming ingredients that make arduous winters worth the strife. But at long last, winter ebbed and in its place: rhubarb, peas, morel mushrooms, asparagus, and a sense of joy.
After the endless winter we endured, I thought I'd have to resign myself to butternut squash soup and pumpkin lattes for the rest of my life.
It seemed like it would never come, but spring is here.
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