There’s no shortage of great restaurants to tantalize your senses in New York City. However, when you’re finally sitting at your table, and the aromas of garlic-laced artichokes, fragrant mint, and roasted lamb captivate your senses, it can be hard to choose just one dish.
This spring, a tasting menu experience at Birds and Bubbles (and a number of other top New York restaurants) easily solves the problem—providing an array of delicious options, expertly curated by the chefs themselves. Don’t miss the springtime offerings at these five revered NYC eateries:
Birds and Bubbles
Fried chicken and champagne may not be the most obvious combination, but as soon as you’ve bitten into Chef Sarah Simmons’s crisp yet tender Amish Country-sourced chicken and taken a sip of delicately effervescent bubbly, you’ll understand what you’ve been missing.
Get cozy on a plush, chocolate banquette set against exposed brick, as the warm glow of pendant lights illuminates the upscale southern fare spread invitingly on your wooden table. While the menu at Birds and Bubbles is a bespoke surprise, you can bet it will be laced with chef’s staples, like flaky, hot buttermilk biscuits and seasonal slaw, each paired with a surprising sparkling wine.
Forget printed tasting menus. For a true seasonal experience, the Michelin-starred modern American Piora presents the Chef’s Box Tasting Menu. Take a seat and examine the handmade wooden box set before you. It contains eight compartments, each exciting the palate with seasonal and unique ingredients you’ll encounter during your culinary journey. While the 10+ courses served change regularly, you may find dishes like hamachi with avocado, rhubarb, and pickled green strawberries, or spring peas with buttermilk, lemon balm, and blossoms.
If you’re in Brooklyn, head to this farm-to-fork eatery to savor its recently launched Friday and Saturday night 8-course tasting menu, which transports guests to Italy through a series of micro-regional pasta styles.
Saddle up to the six-seat counter to watch your meal being made in the open kitchen, before embarking on your epic culinary adventure via saffron-infused corzetti; uni, egg, and chili-enhanced Tajarin; and caramelle stuffed with white asparagus puree, all homemade from upstate New York-sourced grain that Faro Chef/Co-owner Kevin Adey mills on-site daily.
I Forgot It’s Wednesday
While it’s not quite a restaurant, this intimate weekly dinner series boasts an exceptional 7-course tasting menu. The coming of April begins I Forgot It’s Wednesday’s spring menu. Each dish provides insight into a unique terroir and features a craft cocktail pairing. The menu changes each month, but in the past, diners have relished dishes such as a deconstructed garden with edible “dirt” and a sage-laced miso cavatelli with pickled quail egg and charred green cabbage.
The seasonal, American-Chinese Fung Tu recently launched a 6-course spring tasting menu, offering experimental dishes created by the chefs using ingredients they’ve sourced from the local Greenmarket. Picture the delicate brine of Beau Soleil oysters dressed in blood orange and kaffir lime vinaigrette, or a crab salad with rich and tangy black garlic, scallions, and lemon mayonnaise. Pair your courses with curated cocktails for an adventurous twist.