Cuisine:

• Sea food
• American
• Eclectic
• Fusion
• Others
• Contemporary

Spring Description:
Spring has long been on our list of restaurants to watch now and into the years ahead. However, partners Shawn McClain and Peter Drohomyrecky and Sue Kim-Drohomyrecky have put the restaurant up for sale; meanwhile, McClain has decided to focus on his Las Vegas restaurant, Sage, and---for now---Green Zebra. Over the years, we've found this restaurant has arrived at a mutual sense of understanding between the kitchen and the customer. The main focus is American contemporary, but there are more than a few Asian influences. Impressive dishes on the seasonal menu have included egg drop soup with lobster, Arctic char with cilantro-citrus-caviar vinaigrette, cod with sweet pea emulsion and an impressive nectarine tart. Soft, neutral colors set the stage for the minimalist setting and less-is-better appointments.


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