Boston-based Smith & Wollensky Restaurant Group, which owns and operates five units of the steakhouse in the U.S., has a new roster of dishes featuring springtime ingredients. One item is a grilled short rib with soy ginger glaze, watermelon radish and yellow pea shoots.

Availability: Through spring

Price: $23

For rooftop season, Vaso, located at the AC Hotel Columbus Dublin in Ohio, is rolling out new tapas such as coca con pulpo, a flatbread featuring octopus, roasted garlic, pickled peppers, manchego cheese and saffron aïoli.

Availability: Through summer

Price: $15

Retreat Gastropub in St. Louis launched a line of new cocktails named after animals, with $1 from each one purchased on May 8 supporting the Wildlife Rescue Center in Ballwin, Mo. The Foxtail is a whiskey sour version of Mexican mango-chile lollipops. It’s made with bourbon, amontillado sherry, mango, lemon and Cholula hot sauce. It’s garnished with a lemon slice with a sprinkle of chile powder.

Retreat Gastropub is a concept from Travis Howard and Tim Wiggins of On Point Hospitality, the same duo behind St. Louis restaurant Yellowbelly.

Availability: Through summer

Price: $11

Executive chef Jordan Terry of Dirty French, a New York City bistro operated by Major Food Group, recently introduced a new rendition of his mushroom millefeuille that features a seasonal ingredient: ramps. The millefeuille is built with thin layers of king oyster mushrooms in a terrine. It’s roasted, pressed, sliced and then seared. The dish is served with a curry that rotates seasonally. For the spring, it’s a green curry made with coconut, chiles, kaffir lime leaves, cilantro and ramps, and finished with pickled chiles, sweet peas and ramp bulbs.

Availability: Through spring

Price: $24

Related: Major Food Group doubles down on tableside theatrics in Las Vegas