It’s about that time of the year when the winter doldrums set in. (Yes, even here, with our 50-degrees-and-sunny days.) When your palate needs a pick-me-up, head to Carson Kitchen for the squid ink spaghetti entrée. The black-hued dish is a lovely helping of house-made spaghetti, Calabrian chili butter, Castelvetrano olives, capers, red and green bell peppers, lemon juice and microgreens, and topped with tender rings of calamari.
The hearty pasta offers a nice contrast to the crisp brininess of the olives and capers and the bite of the Calabrian chili butter, and evokes the taste of the Southern Italian coast, where the chilies originate. “I really like the spice of it for winter. It warms your soul a little,” says Carson Kitchen culinary director John Courtney.
The squid ink spaghetti is part of the restaurant’s seasonal menu, so catch it while you can. $14, available till mid-March.