It’s spring, that time of year when chefs traditionally freshen up their pantries with peas, asparagus, strawberries, and early greens. Among the spots giving their menus a seasonal twist, count Paul Minnillo’s Baricelli Inn, Niki Gillota’s Gypsy Beans & Baking Co., and Melange, where chef Adam Schmith’s new menu debuted last week. …
This article appears in Apr 16-22, 2008.