With Memorial Day weekend marking the unofficial start of summer, several New York City restaurants are emphasizing lighter fare. At lunchtime last Friday, a grilled salmon salad with lime, chiles, and fresh herbs was among the featured specials at multiple midtown spots. Cooks at Cafe Evergreen in Murray Hill said they started prepping more cilantro and mint as diners began requesting brighter flavors after the holiday.
Chefs point to the abundance of local greens and early herbs in the Greenmarkets this week. "We're using a lot more arugula, parsley, and dill," said sous chef Liana Torres at a Chelsea bistro. The salmon salads, often served chilled and dressed with citrus, reflect a broader shift toward simple preparations and fresh ingredients as the city warms up.
Other items gaining ground include snap pea stir-fries, cold noodle bowls, and fruit-forward desserts. Several Lower East Side cafés have added lime vinaigrettes and pickled chiles to their salad options, aiming for dishes that appeal to diners seeking relief from heavier spring stews.
Restaurant suppliers report a spike in orders for wild-caught salmon and fresh limes over the past week. The move toward grilled fish and green salads coincides with increased outdoor dining as sidewalk patios fill up on evenings and weekends. "People want food that feels right for sitting outside in the sun," Torres said.
As public schools enter their final stretch and festival season ramps up, restaurant owners expect demand for these types of dishes to remain steady through June. Menus are likely to keep changing as the next wave of produce arrives.