Trending on OpenTable Recent Restaurant Reviews: Sweet Peas

Pea soup is super, but there are dozens of ways chefs are showcasing this short-lived springtime delight.

Sweet peas are a sure sign of spring. Largely intolerant of temperatures higher than seventy degrees, sweet, or garden, peas tend to leave town as soon as high summer arrives in many growing climates. So, the time is ripe to eat these emerald gems — and chefs are serving them up in truly inventive ways. Pea soup is a staple of the season’s menus — and thank goodness because we LOVE pea soup — but there are hundreds of other ways to sample one of spring’s most beloved treats. Peas are rich in folic acid (a must for expectant moms), and they’re a good source of vitamins A and C. Find out how what your fellow OpenTable diners are saying about sweet peas in recent restaurant reviews!

A Voce Columbus, New York, New York: “The real standout for me was the pea and mascarpone ravioli. It was finished with breadcrumbs and cheese and was true comfort food without being heavy.”

ABC Cocina, New York, New York: “Everything was excellent. The pea guacamole, the prawns with bananas and almonds, short rib, and fish tacos.”

Agrodolce, Seattle, Washington: “Maria Hines does something with peas that no one else ever does with peas, so whenever peas are on the menu, we order them.”

Beast and Bottle, Denver, Colorado: “The pea soufflé is absolutely divine!”

Birdhouse on Hennepin, Minneapolis, Minnesota: “The pea paté and the deviled eggs were really good as starters.”

The Dandelion, Philadelphia, Pennsylvania: “Particularly good was the spring pea soup. I’m not ordinarly a pea soup fan, but I could make a meal out of this stuff.”

Eiffel Tower, Las Vegas, Nevada: “The English pea soup was out of this world.”

Etch, Nashville, Tennessee: “The truffled pea pesto was AMAZING.”

French Blue, St. Helena, California: “The fresh taste of the farm direct food holds its own with any wine of the region. Monterey Bay and the farmers cheese with fresh peas on toast points were a conscious awakening to really tasting and savoring every flavor.”

Goose & Gander, Saint Helena, California: “The scallops were out of this world. Smashed peas the best. Our party of five had the most delicious meal.”

Grillfish DC, Washington, D.C.: “The vegetables (fresh peas and green beans) were grown on their farm in southern Maryland and were also fabulous.”

Le Philosophe, New York, New York: “Had the crushed pea soup as an appetizer — very flavorful as well.”

Luca’s Ristorante, Flemington, New Jersey: “The green pea hummus-like dip was just so good.”

Niche, Clayton, Missouri: “The desserts are always a favorite — sweet pea ice cream with surprisingly delicate flavors complimented strawberry mousse and a cake.”

* Paragon, Portland, Oregon: “Pea soup with watermelon salsa: GET THIS. Cold, sweet watermelon on rich, cold pea soup was absolutely perfect. I want to learn to make this at home.”

Pasta Moon, Half Moon Bay, California: “I had the fava bean/fresh pea salad with lemon and mint. It tasted like it was just picked from the garden.”

Portobello Vegan Trattoria, Portland, Oregon: “English pea ravioli was great!”

 * Rionne XIII, Seattle, Washington: “Pea shoot ravioli, killer!”

Telepan, New York, New York: ” I had the pea pancake, roasted trout, and s’mores — all done to perfection.”

* Vinaigrette, Albuquerque, New Mexico: “I got the pea salad (wonderful) with scallops — also great!”



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