Fiddleheads can be found at 1789, where chef Anthony Lombardo is pairing them with North Carolina monkfish, Iberico de Bellota ham, fregula sarda, scallions, Manila clams and olive aioli. The dish is $34.

Fiddleheads recently made an appearance on a special, spice-themed dinner at 2941. Now, chef Bertrand Chemel has them on the regular menu with Alaskan halibut, pomme puree, fava beans, braised morels and thyme jus. The dish is $38.

Fiddleheads have been spotted on the omakase menu of Sushi Taro.

Fiddleheads are a specialty of this cafe within the Museum of the American Indian. Find them combined with a hominy salad, aged sherry vinaigrette and caramelized pearl onions ($3.55).

Ceiba's Achiote Spiced Gnocchi dish features fiddleheads right now, along with goat cheese, pepitas, sage butter and other seasonal vegetables.

Chef Brian Cooke will offer a fiddlehead special at City Tap House starting on Friday. It will be a sauteed striped bass with fiddleheads, prosciutto and brown butter served over black truffle risotto with preserved lemon.

Cedar received its first shipment of fiddleheads today. Chef Aaron McCloud was still deciding how exactly he'd feature them at press time, but they will appear on the menu beginning Thursday.

Chef Will Morris received his first shipment of fiddleheads today. He's still finalizing menu items, though upcoming possibilities include a soup with a fiddlehead chow chow. Stay tuned.

Chef Jeremy Shelton is serving lardo-wrapped halibut with a potato/ramp puree, fiddleheads, black trumpet mushrooms and lemon verbena jus. It's a special for $39.

One of Rogue 24's courses right now combines smoked sunchokes with fiddleheads, weeds and spruce. Guests have an extra day each week to sample the dish: Rogue recently opened Sunday evenings.