Spring produce — artichokes and cauliflower, sweet peas, rhubarb — are now making an appearance on Grace’s menu. But instead of completely changing the menu at once, chef Curtis Duffy evolves both the flora and fauna menus, swapping new dishes in as ingredients become available. "We’ll be switching dishes out over the next few weeks," he says. "This is only the second day we’ve been able to get ramps, for example." Preview six of Duffy’s new spring dishes in our slideshow.