What to Eat This Spring at Storefront Company

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Spring pea ravioli with soubise, onion and monte enebro chip

Chef Bryan Moscatello just launched his spring menu at Storefront Company. He's known for using locally sourced ingredients and his partnerships with farmers, so spring brings a bounty of produce in the Midwest. Ramps, leeks, peas, radish, and fava beans all appear on the menu, which you can read in full below. Moscatello is also hosting a series of Discovery Dinners, with each dinner showcasing a partnership with a purveyor. The next dinner is next Tuesday, featuring Odd Produce Inc. and includes five courses with wine pairings for $79. The menu will be depend on what the Odd Produce team is able to source prior to the dinner, but can include everything from mushrooms, microgreens, edible flowers, fruits, berries, and unique herbs.

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salmon | beet cured · fennel jam · pollen cream · brioche 12

lamb meatballs | currants · pine nuts · house goat ricotta · red pepper sauce 12

american cheeses | pear · walnut marmalade · apple sponge 14

european cheeses | mostarda · membrillo · truffle honey 16

FIRST

consomme | clam · potato · smoke · lapsang tea · blooms 11

lobster | cucumber · grit chip · pickled onion · oxalis 16

sweet peas | ravioli · soubise · onion · monte enebro chip 10

ramps | foam · pickle · custard · maitake · brioche 12

rabbit | fava · garlic · leeks · offal · liver · tarragon 15

merlot romaine | char · frisee · spring radish · allium · rye 10

SECOND

maitake mushrooms | potato · salsify · chive · fresh anise 22

gurnard | mustard · dumpling · greens · carrot 26

black bass | salsify · broccoli · sweetbreads · coriander 28

hen | peas · mushrooms · crepes · pudding · skin 21

lamb | parisian gnocchi · licorice · fennel · blood orange · hyssop 29

beef loin | shank marmalade · vichyssoise · steak sauce 29