Snow Peas ($15)
A chiffonade with pancetta, pecorino and mint, dressed in a white balsamic vinaigrette.
The Haymarket ($13)
A pale ale whose bitter elements are brought out by Suze, a cinchona-based liqueur, plus cucumber and lime.
Easily earns a place on my Top 5 Egg Dishes of All Time. (Joining the ranks of Manresa and Blue Hill Stone Barns.) The poached egg sits atop a brown butter sabayon, and when the egg is poked, the two run and swirl together, amplifying each other's richness and coating the spring asparagus below. Quinoa comes in two forms: some just boiled; some boiled, dehydrated, then fried, resulting in a nutty, appealing crunch throughout the dish.
Simple, supple noodles that shone meet Alaskan king crab, with butter, Meyer lemon, and black pepper to bring it together.
These are oven-roasted with cumin and the spices of madras curry, with wheatberries underneath and crispy duck skin as an accent. We found these a bit overspiced—really, you'd just call them "cumin carrots" after the first bite—but love how seriously vegetables are taken here.
Slow-cooked on the stovetop with spring peas; served in a fish nage with saffron and lemon thyme. It's a joyful jumble of spring, the peas vibrant in their own flavor, a bright crunch against the delicate fish.
Chicken dark meat (part of $78 dish)
Roasted and then finished with morels, other mushrooms (we spotted maitake), no shortage of butter, and yep: more truffles.
'Nomad Le Poulet' Beer
Brewed by Garrett Oliver of Brooklyn Brewery, to match this particular chicken dish; the style is a Belgian rendition of a brown ale.
Chocolate tart with caramel, hazelnut, and fleur de sel.