"One Michelin-starred Spring Restaurant, owned by chef Brian So and partner Daniel Crawford, features a tight, seasonally inspired menu of dishes paired with a curated list of natural and biodynamic wines. An example of the menu may include a foie gras terrine and sockeye salmon crudo, entrees like grilled wagyu flatiron steak and braised short rib, or a whole fish course. Never skip the desserts at Spring, which change often and incorporate herbs, fruits, and other ingredients of the season. The small dining room lends itself nicely to both intimate dinners as well as larger groups catching up over bottles of wine and a meal. Reservations are highly encouraged." - Eater Staff
Spring
