SPRING
Spring is the long-awaited passion project of Restaurateur Yassmin Sarmadi and her partner , husband Executive Chef Tony Esnault . Nestled on the ground floor of the Douglas Building , built in 1898 , the restaurant design was conceived by Sarmadi and Esnault and brought to life by architect David Wick and interior designer Beth Thorne .
Spring marks Wick ’ s second collaboration with Sarmadi , following the design of Church & State in 2008 . Artfully divided into two distinct areas , overseen by General Manager Jennifer Courtney direct from a 15-year tenure at Roland Passot ’ s Left Bank Brasserie , Spring provides varied atmospheres for dining and cocktailing experiences . Anchoring the space at the corner of Spring and 3rd Street is an intimate lounge with rich dark wood paneling and plush green tufted seating areas , which plays host to a large bar , backed by turquoise walls dotted with vintage artwork . Crafted as a respite for downtown denizens before or after a meal , pastis and classic cocktails by Assistant General Manager Adam Flamenbaum are presented in a collection of antique glassware . earth tone uniforms by Downtown Design League add the finishing touch to Sarmadi and Esnault ’ s second venture , Spring .
Since its debut in February last year , Spring has paved the way for sophisticated fine dining in the heart of Downtown Los Angeles , with fresh and local ingredients reigning supreme . The Spring menu of seafood , vegetables , and lighter fare is in contrast to the venerable big brother restaurant , Church & State , which has long been touted as a preeminent restaurant for hearty and rich French bistro cuisine .
Spring is open for lunch every Tuesday through Friday from 11:30 am to 2:30 pm , for dinner every Tuesday through Friday from 6:00 pm to 10:00 pm , and Saturday dinner from 5:00 pm to 10:00 pm . The Spring Lounge opens every Tuesday through Saturday at 5:00 pm
In the dining room , an approachable menu of Old World wines from France , Germany , Italy , Austria , and Spain , selected by Sarmadi and Esnault , are served by Sommeliers Victor Moreno and Blue Grant .
Adjoining the lounge , you will discover an airy atrium with a glass and steel A-frame ceiling . Tables and sage-colored chairs are scattered amongst two large pepper trees and a fountain in the center of the dining room . The awe-inspiring open kitchen , running the length of the dining room , is furnished with white subway tile , gleaming pots , and is visible from three sides . In addition to the elegant white marble bar within the central dining room , brass accents and antiques , personally sourced by Esnault and Sarmadi , add a French je ne sais quoi . Lining the walls , a series of French doors reminiscent of a private residence on the Riviera reveal an intimate private dining room that hosts 30 guests .
Guests mingling before a meal can peruse the glass antique display case of vintage cooking tools , collected by Esnault over 20 years , or peek over the chef ’ s counter to the array of ceramic vessels from the couple ’ s personal collection mixed artfully with colorful spices . Waiters gracefully clad in custom
SPRING
257 S Spring St Los Angeles , CA 90012
( 213 ) 372 5189 www . springlosangeles . com