Little Giant was officially the first restaurant in NYC to get ramps this year... those beloved early spring wild leeks that do wonders to things like pasta. The LG ladies are serving theirs up with orrechiette in both the form of a ramp puree and with the full stocks mixed throughout. A perfectly poached egg on top adds an extra level of creaminess to the pasta shells - making it a dish which perfectly invites spring and also remembers the cooler nights of winter.
Also, don't miss classics like the Deviled Eggs and the Feta & Spinach Dip. Sometimes there's just never enough of a good thing. 
And last but not least, there's a new dessert worth devouring. It's a sort-of Tea Time play. Early grey il lab gelato, blood orange marmalade, and citrus shortbread. 
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