The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
We can hardly wait ... 20 days till spring
Heard the forecast?
Yes, while they're handing out Oscars in Hollywood, Katy Perry and John Mayer stay split, and Justin Bieber's sobriety walk becomes a new dance, six to eight inches of snow are expected to fall on Long Island.
Which is why, once more, we can hardly wait till spring. Now, it's under the three-week mark.
And the appetite turns to asparagus and peas, ramps and fiddleheads, fava beans and morels. You could think about the grill, too. Perhaps grilled asparagus wrapped with prosciutto? There's always almond-fried asparagus,too.
Two local restaurants are very fond of asparagus and of spring.
Roots Bistro Gourmand in West Islip makes you want to speed things up with chef Philippe Corbet's spring vegetable pot-au-feau. Favas feature prominently in this beauty, which you'll finish with a baguette.
The farm-to-table Mirabelle in Stony Brook could bring back some favorites. Maybe Guy Reuge's asparagus ragout in puff pastry, or spice-crusted lamb with a spring vegetable fricassee.
And, since I've been peeking in on spring training baseball games, a hot dog with mustard might be do the job, too.
Roots Bistro Gourmand, 399 Montauk Hwy., West Islip; 631-587-2844.
Mirabelle, 150 Main St., Stony Brook; 631-751-0555.