Forget about all the allergies for a second and remember that spring is one of the tastiest seasons.
Local restaurants are finding creative ways to utilize the season’s bounty. Here’s what local restaurants have shared with us.
The Dutch created a new bar menu, including a section for a Bruschetta Board; choose any three bruschettas for $12. Pictured here are the pickled curry cauliflower, strawberry and Brie and chicken, bacon, blue.
For more information, visit thedutchtucson.com.
Caffe Milano’s Guazzetto di Gamberi features shrimp with a splash of wine sauce on a polenta crouton.
For more information, call (520) 628-1601 or visit lafuficaffemilano.com.
The Salmon Belly + Hamachi Aguachile features candied jalapeños, pickled cholla buds, jicama, orange-scented prickly pear/Jamaica broth, lime, and mint syrup.
For more information, visit Downtown Kitchen.
The Dry-Aged Berkshire Pork New York features 18-day dry-aged pork with fennel seed, carrot and pea purees, crispy chicharron and shallots, and mustard demi-glace.
For more information, visit casinodelsol.com.
The Primavera Pizza brings a taste of Italian spring with bacon, olive oil, mozzarella, buffalo ricotta, avocado, parsley, and Parmigiano-Reggiano.
For more information, visit fiammepizzatucson.com.
The Florentine Croque Madame also has a touch of Italy with baby spinach, bechamel, Gruyere, and Parmesan on box French bread.
For more information, visit ghiniscafe.com.
This Spring Sashimi Salad features Asian pear, brie, and yellowtail sashimi with a locally-sourced dandelion green, mustard green, kiwi, extra-virgin olive oil, wasabi oil and kizami wasabi emulsion, daikon, and micro greens.
For more information, visit sushionoracle.net.
Rollies’ Friday Shrimp Tempura Tacos are topped with habanero slaw and avocado. Order two with a side of beans for $6.
For more information, visit rolliestucson.com.
Monsoon Chocolate removed their beloved Avocado Toast from the spring menu to live up to their sustainability-minded ethos.
Although it might not return, the new Spring Vegetable Hash highlights kohlrabi, turnips, Yukons, roasted shallots, baby cress, sunny farm egg (Beck’s Best), and a green garlic caramel.
For more information, visit monsoonchocolate.com.
The spring version of the signature Kampachi Aguachile features a combination of strawberry, habanero, shiso, and hibiscus.
For more information, visit titoandpep.com.
For spring, Tavolino launched a lunch menu featuring spring dishes that can be prepared quickly for guests tight on time. The Spaghetti alla Liguria features salmon, capers, kalamata olives, and cherry tomatoes in a white wine garlic sauce.
For more information, visit tavolinoristorante.com.
Feast changes their menu monthly, so naturally they had a new dish. Their Verrine dessert features whipped pistachio cream, crumbled rice cookies, lemon peel and tahini butterscotch layered into a glass with dried roses and lemon verbena.
For more information, visit eatatfeast.com.
Know of any more new spring dishes? Let us know in the comments.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...