Fodor's Expert Review Spring

Leave pretense downtown. Chef Shawn McClain's artistic but unfussy fish preparations—from Kumamoto oysters with grated fresh wasabi root to Atlantic skate wing with cauliflower emulsion—distinguish the sophisticated Spring from other seasonal restaurants. While warm orange tones have replaced the restaurant's former green-hue interior, original white glazed-tile walls hark back to the space's former life as a bathhouse. At the time of this writing, Spring was up for sale. Please check the status of the restaurant prior to your visit.