Letting the ramps shine on their own merits, 1789 serves them grilled with North Carolina black bass and chickpea, fennel and fish fritters and a spiced yogurt sauce.

Start out dinner with an entire medley of spring onions in 701’s sunchoke soup. The soup comes with a composition of pickled ramps, roasted cipollini onions and shallot puree.

Diners can choose between a meat-based or vegetarian dish with their ramps at Ardeo+Bardeo. A slow-roasted, suckling pork belly dish with clam bellies and country ham comes with ramps in three forms: whole grilled ramps, sautéed sliced ramp bottoms and a ramp salsa verde. For the vegetarian crowd, there’s a black pepper fettucini served with asparagus tips, smoked ricotta and a 63-degree egg. The pasta is tossed with the ramp salsa verde.

Customers can have their ramps in cocktails and entrees at Art & Soul. Ramp tops and pickled ramps are served with creamed geechie boy grits. And a ramp pickle comes with the “Rampson” cocktail, a seasonal take on the Gibson made with Catoctin Creek Watershed gin and house sparkling cider.

At Azur, the recently opened restaurant from Chef Frederik de Pue, grilled cobia with new potatoes, clams, pickled ramps and a chorizo sauce grace the seafood-centric menu.

Available as a dinner special, diners can opt for a pan seared salmon with caramelized pineapple, sweet potatoes, gulf shrimp and a ramp green curry.

BLT Steak is going all out by offering a special tasting menu of ramp dishes and cocktails for $70 per person. The four-course menu starts with a spring pea soup with a mini crab cake and ramp gribiche (a French mayonnaise-based sauce that contains chopped hard-boiled eggs, cornichons, herbs and occasionally capers). Following the soup are a pan seared hamachi with hakurei turnips, green onions and grilled ramps, a kobe flat iron steak with a chanterelle mushroom ficasse, ramps and fingerling potatoes and lastly a selection of cheese with a ramp chutney. To go for the full ramp experience, diners can also order a “Lady & the Ramp” cocktail (a spin on the traditional Martinez cocktail) made with gin, dry vermouth, maraschino and angostura bitters, garnished with Vermouth-poached ramps.

Chef Sebastien Archambault serves a house smoked trout with potato salad, ramps and spiced pecans as an appetizer.

For an appetizer, diners at the Adam’s Morgan locale can start dinner with a lightly smoked pork belly served with ramps, wild cress, egg and pickled sunchokes.

Chef Fabio Trabocchi has added ramps in seafood dishes throughout the menu. A Chesapeake soft shell crab comes with ramps, Benton bacon and brown butter. Or patrons can sample the Spanish baccala carpaccio served with bright grapefruit and cucumber, ramps and smoked caviar. For an entrée, Trabocchi pickles ramps and serves them with Spanish branzino, Fire River oysters, braised leeks and more smoked caviar.

Pickled ramps are the focus for chef Todd Wiss. He serves them as garnishes on charcuterie boards, as well as in his goat cheese gnocchi with braised goat.

Chef Haidar Karoum has worked ramps into two dishes at Proof: a chilled green garlic soup with a relish of poached shrimp, grilled ramps and Marcona almonds, as well as a sautéed trout entrée with ramps, asparagus, maitake mushrooms, horseradish and shallots.

Creamy burrata is contrasted with the bite of pickled ramps and a ramp pesto plus black walnuts at Ripple.

In contrast to the myriad pasta and ramps dishes on the map, diners craving an Asian dish with ramps can head to Zentan. A miso smoked cod is served with sautéed ramps, pickled radish and a miso mustard.

Chef Will Artley has been adding ramps to special seasonal pizzas at this Falls Church neighborhood restaurant.