Most people we know go nuts at the first ramp sighting in spring—but Michael Schulson of Independence Beer Garden and Graffiti Bar in Philadelphia and Izakaya in Atlantic City doesn't share that obsession.
When we asked the chef which ingredient he was totally over, he answered, "Ramps. Most people don't like the flavor, but two weeks into the season, they're on every menu in America, included in three or four different items."
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