When ramps make their seasonal debut on menus, you know that spring is in full swing. Here’s how some top kitchens are putting these wild leeks in the spotlight.

Little Giant
New York City
Ramps & Orecchiette with Ramp Purée & Braised Ramps, Poached Organic Egg, Breadcrumbs; $23

L’Etoile Restaurant
Madison, WI
Wild Ramp Agnolotti filled with Bleu Mont Dairy Bandaged Cheddar and Spring Garlic, served in a spicy prosciutto broth, topped with shaved asparagus, sautéed ramp greens and smoked coppa; $15

Marc Forgione
New York City

Ramp Carbonara, Feather Ridge Farm Egg, Ricotta Salata and Koppert Kress Pea Shoots; $15

St. John’s Restaurant
Chattanooga, TN
Potato & Ramp Soup with Butter Poached Maine Lobster and Black Truffle Oil; $16

The Bristol
Chicago, IL
Roasted Bone Marrow, Ramp Pickle, Parsley, Shallot Jam; $11

Washington, D.C.
Ale Braised Local Rabbit with Anson Mill’s White Grits, Pickled Ramps and Ramp Leaves; $13

Chicago, IL

Crispy Parisienne Gnocchi, Sweet Peas, Abra’s Buttered Ramps and Fines Herbes; $12


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