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Halibut with English Peas, Spring Onions, and Swiss Chard at L’inizio
Here’s the thing about halibut: it’s got an unfortunate name. I’ll bet if they renamed this delicious flat fish “Clinton” or “Kensingtonfish,” you’d see it celebrated on more menus. At L’inizio—Ardsley’s intimate sleeper with seriously great food—the mildly-flavored, milky-fleshed fish arrives beautifully seared and served in an English pea broth. It’s perfect. Imagine a fat steak of moist flesh that falls into creamy coins when your fork touches it. However, if you still can’t get over the word “halibut,” you should hit those delicious spring peas currently all over L’inizio’s menu. Look for sweet, tender pea leaves on L’inizio’s hamachi crudo, or in the delightful soft-shell crabs with cherry pepper aioli, roasted peppers, pickled ramps, and almonds. Pounce, baby, pounce.
