Spring

Spring Restaurant Review:

About the restaurant & décor: Chef-owner Brian So gets a lot out of his tiny (44 seat) restaurant that clings to the side of an active rail line. Décor is spare, relying on downlighting and a few pieces of art on white walls. Tables are tightly spaced, and reservations are a must. Job one for the prospective diner is to find the place; park in the public parking if it's available on the other side of the railroad tracks and walk across them. Look to your left, and you'll see a sign on the corner of Thaicoon & Sushi Bar pointing the way to Spring in back.

Likes: Inventive, tasty food attractively presented and plated but without fuss or culinary posturing.
Dislikes: Finding parking and then finding the place.

Food & Drinks: Settle in for simply prepared but finely concepted food that relies on farm-to-table local freshness. Seasonality governs, so the short menu varies. So bakes his own bread; don’t miss it. We enjoyed a grass-fed beef tartare and the creamy chicken liver pâté on toast. Pappardelle with oxtail ragù is a study in contrasting textures and rich, earthy flavors. Venison loin, cooked just shy of medium rare, gains interest from braised red cabbage among other embellishments. The dark chocolate grapefruit tart with a carefully peeled segment of pink grapefruit and a grapefruit sorbet seems counterintuitive, but it definitely works as the fruit acidity balances against the dark chocolate. The short wine list offers choices that expertly accompany the dishes.