The best part about spring is that just about every week is better than the one that came before. First, of course, there’s the weather—it brightens the spirits but doesn’t abide sass, so we stay humble and happy. And then, the produce: green garlic, ramps, rhubarb, asparagus, English peas, fava beans, strawberries, cucumbers, zucchini, melons, one after the next until we’re gorging on warm tomatoes out of hand in August. All that’s hitting our menus over the next few months, so visit frequently and bring a large appetite. Other than that, we’ll just remind you that half of our brunch menu items—the most popular dishes, including corned beef hash and biscuits & gravy—are available on our weekday lunch menu. So if you’re lucky enough to have a weekday morning free, or need a spot for a Friday business brunch, or aren’t into battling the weekend crowds, we’re your spot in the East Village.