At The Monarch Room you can get this delicious pasta dish with ramps.
For a very limited time – about a month – New York has ramps fever. This tasty garlic-like onion comes with spring and can add a savory flavor to most dishes, but the onions disappear about as quickly as they arrive. Here are some of our favorites.
Tarallucci e Vino
Tarallucci was one of the first restaurants to feature ramps on their menu this spring. Try them grilled in an appetizer with pork belly, parsnip puree and mushrooms.
15 E. 18th St., 212-228-5400
French Louie
Order chef Ryan Angulo’s side dish of ramps and raclette — the seasonal onions are grilled, then tossed with croutons, lemon juice, salt and raclette from Vermont.
320 Atlantic Ave., 718-935-1200
Craft
At Craft they have dedicated a pasta dish to the ramp season. Pick the ramp and (house made) ricotta agnolotti with pickled green garlic and parmesan if you want to experience ramps at their finest.
43 E. 19th St., 212-780-0880
The Gander
At this American restaurant you can enjoy a pasta course with brown butter pansotti and Buffalo taleggio cheese, chanterelles, ramps and parmesan. As Chef Jesse Schenker tells us:”Since ramps are in season for such a short time, I love to use them in dishes where they can truly shine. They’re the centerpiece in The Gander’s Brown Butter Pansotti and their subtle garlic flavor and spring-y aroma enhance the dish.”
15 W. 18th St., 212-229-9500
General Assembly
At this restaurant with a European-inspired menu you can enjoy ramps as an ingredient in your main course. Order the Skuna Bay salmon with grilled ramp aioli and rhubarb chutney. Ramps go very well with the salmon because they’re strong enough to stand p to the fattiness of the fish.
360 Park Avenue South at 26th St., 212-951-7111
The Monarch Room
At this fresh market American brassiere you should try the ramps that come with the hand cut nettles pasta, white asparagus and morel mushrooms. A simple spring dish that fits the longer and warmer evenings.
408 W. 15th St., 646-790-7070
Colicchio & Sons
This restaurant will feature ramps on both the Tap Room and four-course menus. The dishes include the duck confit with black-eyed peas, ramps and Fresno chilies, as well as the lamb loin with picked ramps and artichokes. Oysters with ramp cream sauce can be ordered as a decorative and tasty canapé.
85 10th Ave., 212-400-6699
Tertulia
This Spanish restaurant in the West Village offers smoked deviled egg made with a ramp pesto, which is whipped with the smoked egg yolks. The chefs are playing with ramps for other specials but they change daily, so ask your waiter.
359 Sixth Ave., 646-559-9909
North End Grill
The simplicity of this dish makes it a must-try: an appetizer of soft scrambled eggs with ramps and bacon on grilled bread. Nothing fancy — just basic, good ingredients.
104 North End Ave., 646-747-1600
Plus: Party at Ramp Fest 2014
Can’t get enough? There’s a whole festival dedicated to the delicious spring delicacy. At Ramp Fest 2014 you can spend an entire Saturday just eating dishes with ramps, learning about ramps, and of course discussing ramps with other enthusiast. Drinks and live music will accompany the event.
Saturday, May 3, noon
Basilica Hudson, 110 S. Front St., Hudson, NY
518-822-1050
Make it yourself
If you don’t have the money to spend on a ramp dinner out and about you can make your own pickled ramps. We got Chef Brandon Kida from Clement Restaurant and Bar to share his recipe for pickled ramps:
Ingredients
1 bunch ramps
3 cups water
2 cups sugar
1 cup rice wine vinegar
1 tbsp black peppercorn
5 bay leaves
1 tbsp coriander seed
1 tbsp fennel seed
Method
Wash ramps and remove green tops. Combine the water, sugar, vinegar, bay leaf, peppercorn, coriander seed and fennel seed. Bring to boil and remove from heat. Pour mixture over the ramp bulbs. Store in refrigerator for 48 hours.
