The weather is finally turning warmer, and that means signs of spring are everywhere. In nature, that means the crocus and the daffodil; in the working world, it means that officeworkers everywhere begin to take their lunches outside, filling local parks with eager revellers in the midday hours. But in the world of restaurants, it means a different thing entirely.

In New York City, it means that the sidewalk tables reappear, filled with diners so anxious to enjoy an al fresco bite that they’re willing - nay, eager - to brave honking horns, car exhaust, and passers-by gawking at their dishes. It means the front windows of restaurants are thrown wide open, making dining inside or outside a fresh-air though frequently chilly proposition.

But perhaps more importantly, it means that fruits and vegetables return to menus in all their glory. Ramps and asparagus are the first signs of spring in haute cuisine establishments across the city, greeting diners with their cheerful green hues and fresh tastes. Soon, berries will make their appearance, first strawberries and then blueberries, filling markets and menus with intoxicating scents. The promise of baby lettuce, summer squash, and bright, juicy, ruby-red tomatoes makes food lovers positively giddy.

Yes, spring is on its way, and then summer and fall, all seasons replete with the glory of freshness and verdant delight. It’s enough to get one through the last frosty days of late winter. What do you look forward to most about the arrival of spring?