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Top Dishes and Drinks to Try This Season

Top spring dishes and drinks to experience right now in Chicago

Top Dishes and Drinks to Try This Season

Top Dishes and Drinks to Try This Season


People say that “spring has sprung” in March, when the seasons actually shift. But let’s be honest, spring doesn’t do any springing until mid-May at best, when the weather has had time to stop dicking around and warm up. This is when fresh, vivid ingredients spring forth and onto menus. This is when patios are open for diners to enjoy them. These are some of the all-important dishes and drinks to partake in this season, aka right now, in Chicago.


Fiddlehead ferns, carrots, and asparagus, oh my! Spring ingredients abound throughout the menu at Logan Square’s Osteria Langhe. This envelope-pushing Italian eatery is currently serving up chicken thighs with wild mushroom puff rolls, burnt leek and tomato confit, and Barola vinegar glace; a fritto misto of octopus and calamari with fiddleheads, olives, onions, and Meyer lemon buttermilk dressing; snail confit with Arneis, leeks, carrots, herbs, garlic, and grilled bread; and a crespella of peas, asparagus, goat cheese, wild mushrooms, spicy leek fondue, and whole-grain granola.

In the West Loop, meanwhile, Salero approaches spring cookery with a Spanish accent. Try white asparagus a la plancha with poached shrimp, pea tendrils, fennel emulsion, and white asparagus soup; or crispy soft-shell crab with charred dandelion greens, lemon aioli, and spicy Calabrian chili-ramp salsa.