Produce is the Star of Spring Menus
April Friday, June 11, 2010 at 07:00AM 
This is the time of year when most people north of the Mason-Dixon Line start to feel happy again. You know, we see sunshine again. And greenery. Even some flowers start to blossom. For the foodies among us, we also start seeing asparagus, green garlic, and arugula. There is plenty to feel good about knowing that the bounty of spring produce is upon us.
In parts of the Midwest, Northeast, and Pacific Northwest, spring is also the time of year when elusive, wild vegetables start making their way to our farmer’s markets. Ramps, morel mushrooms, and fiddleheads come to mind. For the three or four weeks that these delicacies are available, I find myself buying copious amounts and making reservations at every restaurant that serves a seasonal menu.
Of all spring vegetables, I have been on a rabid hunt for fiddleheads. You don’t find these in Illinois, and my attempts to order online yielded much-too-expensive results. The flavor is comparable to asparagus, but it’s the texture that I find so appealing.
When searching for a restaurant that serves fiddleheads, I came upon Lula Café in Logan Square, most widely known for their brunch. They serve a creative seasonal menu that is currently featuring fiddleheads, stinging nettles, ramps, and asparagus. I was sold.
They serve a spring onion consommé with fiddlehead ferns, wild mushrooms, and black garlic as an appetizer and strozzapreti with yellowfin tuna conserva, wild mushrooms, swiss chard, white asparagus, and anchovy bread crumbs. What's not to love?
For dessert, this caramel pot de creme took the cake.
2537 N Kedzie Blvd
Chicago, IL 60647
P. (773) 489-9554
For other seasonal menus in the city, be sure to check out Markethouse, the Bristol, Browntrout, May St. Market, Perennial, Mado, the Publican, Taxim, or Nana. They are all serving the best of spring right now.
April is a member of Rapid Rewards DiningTM.
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