Spring may be named for the somewhat grotty street on which it sits, but the word also expresses a certain lightness about everything here, from the room to the food. Chef Tony Esnault has said that the South of France is a large influence on his cooking at Spring, and you can certainly taste the fresh, summery beauty of that part of the world in this menu. Read our full review.
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French food had an awfully long run. And when I say long, I mean long: When upscale restaurants appeared in America close to 200 years ago, employing a French chef quickly became the way for a restaurateur to distinguish himself, an...