It has been said that spring is nature’s way to say “Let’s party!” For the culinarily inclined, that translates to a celebration of the season’s vibrant green ingredients – from arugula and asparagus to watercress and all manner of fresh herbs. These restaurants have spring dishes to explore.
MENDOCINO FARMS
University Center and The Market Place
Fast-casual Mendocino Farms introduces two salads for spring. The farmhouse ranch offers vine-ripened cherry tomatoes, cucumber, avocado, Parmesan, polenta krispies, field greens and chives. The seasonal GOAT with sweet citrus features chicken, goat cheese, almonds, oranges, shaved fennel, pickled red onions, fresh mint, kale … and lots more greens.
ANGELINA’S PIZZERIA NAPOLETANA
Los Olivos Marketplace
Primavera means spring in Italian; in the food world, the word is most often associated with pasta primavera. Angelina’s uses it for two unusual dishes – the primavera pizzetta at lunch and salmon primavera at dinner. Verdant arugula blankets the pizzetta primavera; beneath are San Marzano pomodoro sauce, bell peppers, garlic slices and basil. It arrives with a vibrant side salad. The standout salmon primavera presents the crisped fish with orzo, asparagus, Parmesan, black-trumpet mushrooms, lemon, sun-dried tomatoes and capers.
IRVINE GRILL
Quail Hill Shopping Center
Sabzi polo, aka Persian herb rice, is a celebratory dish traditionally served in spring. At Irvine Grill, it’s offered throughout the season and beyond. Basmati and saffron rice are enhanced with fresh parsley, cilantro and chives. The garlic is grown on the restaurant’s farm in Fallbrook. It’s ideal with Scottish salmon, butterfly trout and, when available, whitefish. Another seasonal favorite: New Zealand lamb in versions that include grilled chops, boneless kabobs and slow-cooked shank.
HEIRLOOM FARMHOUSE KITCHEN
Irvine Marriott
All produce at Heirloom Farmhouse Kitchen comes through a farmers-market program. The Caesar salad uses Church Brothers Farms baby gem lettuce. Stars of the season include the hanger-steak salad – incorporating a spring mix of baby mesclun, romaine, butterhead, red leaf and arugula – and the basil orecchiette: ear-shaped pasta with pistou, portabella mushrooms, kale and Parmesan.
