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Ramps, soft shells, it’s finally, really spring

Plus, Windy City Red Hot closes in Leesburg—and more food world news.

 

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Because it’d be rude not to show off our ramps

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The first pop of yellow, daffodils shaped like frilly megaphones, announcing spring. Tulips, pansies, cherry blossoms.

Who cares.

Ramps are on the menu. La Fromagerie uses ramps, sourced from Pennsylvania, in a dish with gnocchi, blonde morels and pea shoots.

Soft-shell crabs are on the menu. Landini Brother’s pairs soft shells, from Easton, Maryland, with roasted fingerling potatoes and broccoli.

Asparagus. Peas. Strawberries. Bring. It. On.

 

 

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News, events, etc.

Baltimore’s Local Oyster joins Ballston Quarter. [ARLnow]

After almost 10 years, Windy City Red Hot will close in Leesburg. [The Burn]

Tysons Biergarten opens a speakeasy and a 21-plus nightclub, Room 7. [Tysons Reporter]

With coffee, croissants and cupcakes, Bakeshop opens a second location in Falls Church. [Falls Church News-Press]

Haymarket gets a new shop, Eugene’s Sausage and Fries. [Instagram]

In naming the magazine’s Best New Chefs, Jordana Rothman looks back through the last decade of restaurant culture: “This is what food looks like right now at the edge of a decade of transformation in American restaurants. An age in which fine dining loosened up; in which the food world recognized the limitations of a Eurocentric culture and came to understand what it was missing without kimchi and nam prik and jerk; in which critics wondered, blindly, where all the women and people of color were hiding, then found them in plain sight, aprons knotted, heads down, sometimes twice as good but half as seen. It was a decade that recognized, far too late, that professional kitchens weren’t always fair places (or healthy places, or safe places) and began the work of transforming itself.” [Food & Wine]

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