I love spring in Seattle: Rhubarb and nettles and morels and peas all start popping up (both from the land and on menus). Manolin manages to really evoke the season with its spring vegetable slaw. Beautifully plated, the focal point of the dish is English peas still nestled lightly in their splayed bright-green pods. Among them are julienned strips of asparagus, endive, cucumber, and herbs—most prominent, dill. It’s lightly dressed (as we are with the turning of the weather) in a pea/lemon/garlic aioli and smartly topped with slivers of almond.

nsprinkle@seattleweekly.com