Late spring—that’s now, people!—is a marvelous season to eat at a Seattle restaurant that has a menu of very-freshest local greatnesses. What’s been on the blackboard at tiny, awesome Blind Pig Bistro recently: chilled radish-top soup. Asparagus with farro, tapenade, arugula, and currants. Fava beans with walnuts, lovage aioli, lemon. There’s meat, too, but right now, vegetables are king: Crown them in your heart by putting them in your stomach. (Also on offer at the Blind Pig: “HUGS—SEE SERVER.”) (Blind Pig Bistro, 2238 Eastlake Ave E, 329-2744, 5–10 pm)