bright, flavor-packed dishes from local hotspots that celebrate the fresh energy of spring

By Industry Staff

1.25-LB Stuffed Lobster Oreganata: A lobster Fridays staple, served with homemade linguine and a rich scampi sauce.
BEACH TAVERN – beachtavernnj.com

Ragù Calabrese: Fresh, scratch-made pasta blanketed with a savory, slow-cooked sausage and Nduja ragù.
VIA SPOSITO – viasposito.com

Costata di Vitello: A double-cut veal chop is Milanese-pounded and breaded, then topped with arugula and cherry tomatoes.
OSTERIA CUCINA RUSTICA, osterianj.com

Steamed Whole Branzino: Branzino, gently steamed with soy, ginger, and scallions for a bright, delicate, tender bite.
PEKING PAVILION, pekingpavilion.com