Things are definitely feeling like spring around here. Meaning deliveries from our suppliers keep arriving with new types of produce. Meaning the kitchen in like a sparking motherboard of ideas. Meaning the menu is like that magic trick where the magician keeps pulling more and more incredible stuff out of his top hat: fava greens, lettuces, young carrots, asparagus, artichokes, strawberries, and just when you think there can’t possibly be anything more in that hat, Chef Canales (who is the magician in this extended metaphor) busts out some house-made goat’s milk ricotta ravioli served with first-of-spring English peas from Catalan Farms. On the menu starting tonight.