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its fiddlehead season yeah

does anyone no of any rest. that serves them

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    1. re: Taralli

      I was beyond happy with Alden & Harlow's use of fiddleheads, particularly discovering how wonderful these are lightly pickled (served with heirloom egg, boquerones and something crunchy maybe guanciale?). Am determined to pickle them now. They were also in a cauliflower romesco dish (I think it was that one).

    2. Cafe Sushi has them pickled on the vegetable sushi menu. The pickling produces a unique taste, may not be for everyone.

      1 Reply
      1. re: caromk

        Came here to say this. I liked Cafe Sushi’s fiddlehead sushi just fine - although I was surprised by the sushi shape (the same “boat” shape you find with salmon roe sushi. High ratio of rice to fiddlehead in my mind, although they surely know much better than I.

      2. I've seen them at both Bergamot as a side dish as well as at Ribelle on one of their pasta dishes.


        1. Mei Mei (both restaurant and truck) has been serving them. At the truck today they had tempura fiddleheads.

          3 Replies
          1. They were an accompaniment to the steak tartare at Sarma. Formaggio Kitchen has beautiful ones to buy and cook at home.

            1. The only issue I have with fiddleheads is that they taste like, well, ferns...

              I am a very adventurous eater, LOVE veggies, and there are very few foods I don't like, but I've always had a hard time choking down fiddleheads. They just taste like muddy, ferns to me...

              6 Replies
              1. re: StriperGuy

                They have a subtle but wild flavor to appeal to foragers.

                I have made soup with them and once tried sauteeing them but my husband became ill from that - they have to be cooked pretty well.

                The Wilson Farm cream of fiddlehead soup recipe is quite good: http://www.wilsonfarm.com/recipes/lyn...

                1. re: latertater

                  I like mine boiled then sautéed. I add a little broth till it is mostly absorbed and then lemon zest. Serve with Parmesan cheese and it's my favorite vegetable.

                  Just to keep on topic though I know No 9 has them on the menu.


                2. re: StriperGuy

                  Try a fiddlehead soup some time. Fantastic.

                  1. re: StriperGuy

                    i understand striperguy but i think most people say they taste a bit like asparagus

                    1. re: foodperv

                      Hmmmm, I love asparagus, fiddle heads, not so much.

                  2. I had them at Regal Beagle in Brookline, Washington Square had them recently, too. Lots of local places seem to have them on the menu for specials. I never got the draw but I don't dislike them, I guess.