What better time to visit Spring than in spring?! Downtown power couple Chef Tony Esnault and his wife (and restaurant owner) Yassmin Sarmadi have created a marvelous dining space in the Historic Core.
Although the reviews on Spring were somewhat mixed when it first opened, it’s been a while since anyone has reported back on this board. We had a recent lunch at Spring which could best described as simply marvelous.
Baguette et Huile d"Olive… House-baked, with extra virgin olive oil and olives. The bread was so fresh!
Salade de Printemps: Mixed greens, snow peas, English peas, asparagus, cherry tomatoes, basil pesto, citrus vinaigrette… Balanced and delicious!
Soupe de Petite Pois: English pea, turnip, mint, crostini… Get this soup while it’s in season. Incredibly delightful - This tastes like the very season of spring itself. Served cool (like gazpacho), this gorgeous soup is just wonderful. Nuanced and subtle - I could have a bowl of this every meal.
Huitres Glacées du Jour: Puget Sound oysters with lemons, mignonette… Briny goodness in each slurp.
Truite: Rainbow trout, Swiss chard, baby potatoes, tomato, olive, capers, jus Provençal… Another winner. The skin on the trout is seared just so, while the flesh is achingly tender. It is a terrific fish; it’s how trout should be cooked.
Blanc de Volaille: Mary’s chicken breast, broccolini, kohlrabi, asparagus… The ‘au jus’ really make this dish shine.
Agrumes: Lemon curd, tangerine meringue, citrus chantilly, grapefruit sorbet… Refreshing and airy, while letting nature do most of the work to sate the sweet tooth - An excellent dessert!
Chocolat Monagasque: Bittersweet chocolate ganache, lemon honey sorbet, citrus vinaigrette, praline… Here, Chef Esnault pays homage to Louis XV in Monte Carlo, where he cooked for a time. What can we say? Chocolate bliss!
Morels! These are being prepared for the upcoming dinner service - Those lucky diners!
Chef Tony Esnault shows us the lean tuna and fatty tuna selections of the day…
Extremely impressive meal. This place delivers the goods when it comes to solid cooking. I think Chef Esnault is performing here at a higher level than he ever did at Patina. The seasonal emphasis on the produce is fantastic, and you can taste the quality in the sourcing of both meats and vegetables. Whatever missteps which may have occurred earlier here, I certainly did not encounter any on this visit, as our lunch was nearly perfect. Enjoy Spring!
257 S. Spring St.
Los Angeles, CA 90012