I am a regular at the Spring, and have watched it grow better and better since its opening during the winter. Al, the chef, is hugely talented and makes magic.
I have enjoyed many of the foods on the menu, my favorites being the sweet potato cakes, the tofu with different crusts- fresh herbs or wasabi are the ones I've enjoyed.
Haven't tried lunch yet, but highly recommend breakfast and dinner.
The main downside is that the swiss chard tart isn't a fixture on the menu. It's fabulous, and I hope the owners will consider this a hint.
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