By Kirsten Telander
You know spring has sprung when you see ramps on a menu, am I right? O.K., so it’s not your every day ingredient, nor would you expect to find it on a menu of a restaurant called Public House 124 unless it was deep fried and served with ranch dressing. But there they were. Pickled ramps perched atop grilled gulf prawns, with a romesco sauce worthy if its Tarragona, Spain roots. I was trying to give up carbs, but it was absolutely necessary that I slop up the remaining sauce with a grilled baguette. You could be arrested in some countries for not. Back to the ramps. This onion, similar in appearance to a scallion, adds a sweet and sour tang to a dish, and it’s the kind of accouterments that makes the food at Public House un-pub-like.