Read on for some of the best dishes team Olio has tasted so far this spring.
Louie
House-made potato gnocchi in a light but savory lemon sauce with fava beans, early season garbanzo beans, mint, and Pecorino Romano—with dishes like that, it’s no surprise Executive Chef Sean Turner recently won the title of “US Master of Pasta”. Try his latest creation or the special pappardelle bolognese for a night in carb heaven (though be aware that pastas come and go as seasonal produce is delivered—whatever is on the menu is worth getting).
Vicia Restaurant
The goose eggs have hatched just in time for spring. Leave it to Vicia and Executive Chef Michael Gallina for a perfectly executed mix of spring flavors in a delightful presentation. The soft scrambled goose egg from local purveyor Grand Army Farms are scrambled with a delicious mix of spring alliums: green garlic, ramps, and spring onions; alongside donko shiitake mushrooms and cheddar cheese. Order “by the piece” on the dinner menu.
Photo courtesy of Vicia
Nathaniel Reid Bakery
One taste of anything from Nathaniel Reid Bakery will have you swearing off dieting forever. The new additions to Nathaniel Reid’s sweet offerings are no different—just in time for Easter and Passover. Try the Orange Blossom Water Bostock, which is made from sliced brioche bread that is soaked in orange blossom water and a barley and almond syrup, which transforms the texture of the bread once toasted. Almond cream and thinly sliced crispy almonds are added on top.
Katie’s Pizza & Pasta Osteria
It’s back! One of the best summer salads in town, Katie’s watermelon salad is making its debut on the menu this month. Every year the recipe is slightly updated and this season it's served with arugula, ricotta salata, basil, olives, pistachios, lime, balsamic, and EVOO. Katie’s is also in the process of rolling out their entire spring menu, with other favorites like the spring pea pesto and burrata toast, or the Gemelli pasta with prosciutto and English peas (fresh peas = spring).
Photo courtesy of Katie's Pizza
Taste
There are a number of spring-inspired dishes on the new menu at Taste Bar. Executive Chef Matt Wynn has incorporated fresh spring produce from Bohlen Family Farms into a variety of new dishes. Some favorites are the seasonal bruschetta served on Union Loafers German rye with a ricotta and spring onion puree, pickled watermelon radish, fried prosciutto, lemon zest, olive oil, and pea shoots. Wynn has also created decadent Bacon Fat Carrots made with white and orange Bolero carrots from Double Star Farms, Rogue Smokey blue cheese, bacon, Union Loafers breadcrumbs, pickled shallots, and sunflower and oat granola. All of the above pair nicely with a spring cocktail on the Taste patio.
Russell’s on Macklind
The South City neighborhood restaurant recently transitioned to weekday dinner and weekend brunch to add new creativity to the dinner menu. Available Wednesday through Saturday, the menu features approachable dishes with a focus on seasonal, local ingredients. Try the cider-brined pork chop with sweet corn and green bean succotash, tart cherry and cola reduction, and smoked cipollini onions. It’s the perfect mix of hearty and spring in a dish.
