From the team behind Church & State, Spring delivers Southern French fare focused on market-driven vegetables, fresh cheeses and lean proteins like fish and duck. The airy, gold-flecked space features plentiful sunlight, marble accents and an adjacent lounge area.
The LA Times covered the dishes at the Spring, writing "the menu is French, of course, but with a southern bent — Esnault is from the Loire Valley and cooked for years in Monte Carlo at Ducasse's Louis XV restaurant. "The climate is perfect for this type of food," said Esnault the other day as his team practiced cooking and serving the lunch menu.
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