Summer will officially be here in a few days! Soon, restaurants will be switching to summer menus. Before that happens, take advantage of spring’s bounty by sampling some of the awesome spring vegetable dishes being offered around DC.


DC Harvest: With their commitment to utilizing local produce it is no wonder DC Harvest is serving up sautéed fiddleheads. Tossed with potatoes, perfectly seasoned, and served with crispy quinoa cakes, you will love these green beauties.


Equinox Restaurant: Garlic and potato gnocchi are tossed with mushrooms, asparagus and fiddleheads making for a dish that is not only delicious but also visually stunning.

Squash Blossoms

Dino’s Grotto: The squash blossoms at Dino’s Grotto are oozing with warm ricotta cheese and laid on a bed of sweet tomato sauce.  Do I need to say more? Just keep in mind that they are made for sharing but once they arrive, sharing will be the last thing you want to do.

Iron Gate Restaurant: Always changing their menu to keep up with seasonal produce, Iron Gate has some of the best squash blossoms in town. Stuffed with feta, they are delicate and tart, served with a warm Pomodoro sauce.

Arroz: The squash blossom sandwich at Arroz was a first for me, and it was as divine as I thought it would be. Squash blossoms, basil, and a gorgeous red pepper spread are sandwich between warm, crispy hunks of bread.


Maketto: The best asparagus dish I have had this year was at Maketto. Whole asparagus spears were smothered in a stunning yellow curry sauce, bursting with the flavors of curry, turmeric, ginger and garlic. Topped with herbs and crispy onion bits the dish is mesmerizing.

Timber Pizza: Timber gets bonus points because it has a salad and a pizza with asparagus. The salad features carrots, radishes, greens, and asparagus, while the pizza has a duo of cheeses, snow peas, asparagus and pesto. Asparagus aficionados, head to Timber tonight.

Red Hen: Their housemade pasta is always amazing; this spring try their ricotta cavatelli with English peas, mint, greens, and salty pecorino cheese. It is light and delicious; a perfect match to their orange wine.

Boundary Stone: I know it seems like an unlikely spot for a salad, but Boundary Stone’s green salad is a gorgeous medley of snap peas, herbs, radishes, feta cheese. Crunchy and fresh, it’s a great spring salad.

Oval Room: Their baby gem salad, with peas, fava beans, and crispy onions is drizzled with buttermilk ranch dressing that is so creamy and savory you will wish you could bottle it and take it home. Peas have never tasted this good.

Morel Mushrooms

Indique: Two words: morel stew. Whole morel mushrooms are served in a wildly flavorful and luscious coconut curry, served with small Indian pancakes for dipping. It’s a good life.


Little Sesame: I love this little hummus shop. Their hummus bowls are so delicious, and the fact that they keep changing up their ingredients makes it even more fun. This spring, try the hummus bowl with charred onions and a ramp vinaigrette for a super onion-y meal. Just don’t make out with anyone afterwards.

Ghibellina: Ramp pizza! Creamy ricotta, bright tomatoes, and wild ramps make for a tasty and seasonal pizza you are going to want to sample right away.