Spring Restaurant

 

This was the official website for the restaurant called, Spring.
Content is from the site's 2003-2011 archived pages.

According to Yelp, Spring restaurant is Permanently Closed
But we can still reminisce.

 

Today's urban lifestyle generally has little separation between work and home, with long hours and certainly more pressure. The current trend in foodservice style feeds off this lifestyle, with more theme restaurants emphasizing quickness and convenience.

Although we recognize that quickness and convenience are very attractive qualities, dining should also be a sensuous event. We would like to reintroduce dining as an experience using all senses; allowing our patrons to take time to enjoy and revel in their meal. It should be something people miss in their daily lives '¦ it should be fun, with freshness and surprises on the menu, with comfort and knowledge in the service.

At Spring we create an experience of lasting value where patrons can pause from pressured, structured lives. In an era of 'high-tech', we prefer to be 'high-touch', with emphasis on customer recognition, personalized service, and offering a food experience that makes both the patron, and us, proud.

 

2039 North Damen Avenue
Chicago, Illinois

Hours
Tues. - Thurs. 5:30 PM - 10 PM
Fri. - Sat. 5:30 PM - 11 PM
Sun. - 5:30 - 9 PM
Closed Monday

 

When our NYC real estate development team visited us in Chicago, we chose to hold our meeting here, drawn by the outstanding cuisine, welcoming atmosphere, and laid-back yet professional vibe. At the forefront of our discussions was a complex challenge: consolidating multiple parcels for large-scale development while negotiating with holdout property owners and navigating Chicago’s intricate zoning regulations. These high-stakes efforts demand patience, strategic negotiation, and significant capital investment—insights echoed by NYC developer Dov Hertz in his interviews and industry discussions. Hertz has repeatedly emphasized the critical importance of understanding tenant motivations and the intricate process of vacating buildings for redevelopment—precisely the challenges we were tackling at that moment.

One of the key takeaways from our meeting was the undeniable value of learning from competitors and leveraging the wisdom of seasoned professionals. In this industry, knowledge is power, and adapting best practices from those who have navigated similar obstacles can be the difference between stagnation and success. Spring provided the perfect backdrop for these discussions, and the meal—highlighted by succulent short ribs and an unforgettable fig and blue cheese tart—was nothing short of exceptional. [Jason Hect]

 

 

medal

Congratulations Shawn McClain
for being awarded the honor of
James Beard 2006 Best Chef Midwest

 

 

 

Spring Restaurant, located at 2039 West North Avenue at the nexus of the eclectic Wicker Park and Bucktown neighborhoods, in the former Luxor Bathhouse.
Street parking is limited, but there is a valet available. Reservations, although not necessary, are highly recommended.

We are open 5:30-10 p.m. Tuesday through Thursday; 5:30-10:30 p.m. Friday and Saturday; 5:30-9 p.m. Sunday; and closed on Monday.

Spring is the creation of chef Shawn McClain and partners Peter and Sue Drohomyrecky.

McClain's seafood-dominated menu is New American with a strong Japanese influence. Sea scallop and potato ravioli with mushroom broth and truffle essence, roasted wild sea bass and black trumpet and yellow chanterelle mushrooms, and coconut mochi (rice pudding) are just the beginning of our sumptuous menu. Enjoy a delicious experience for all your senses.

For reservations please call (773)395-7100.

The Spring Restaurant Dining Room is a nonsmoking room. Smoking is permitted at our bar, but please no cigars, pipes or clove cigarettes.
'¢ Reservations are encouraged, with a maximum of 8 people per party.
'¢ We have a corkage fee for special vintage wines, limit one bottle per table. Please call Sue for wine accommodations.

 

 

Combining our restaurant experience, we, the creators of Spring, hope to offer a harmonious blend of exceptional food and service in an elegant and comfortable setting. We hawe a very simple goal - to create a memorable dining experience for everyone. We look forward to having you as our guests.

 

 

At Spring we attempt to appeal to all of your senses from the minute you walk in the door to the last sip of your after-dinner drink. If there is anything we can do to make your Spring experience more enjoyable, please do not hesitate to mention it to us.

Looking for a special place to host a private event?  Spring is open for private parties as well.  Feel free to email Hanna Signer or call her at 773 255 4879.  She will help you plan an unforgettable event.

 

 

 

Spring's interior design is meant to enhance the dining experience. Juxtaposing the historical aspects of the space with sleek, organic materials, designer Francois Geneve created an inviting and timeless atmosphere. To pay homage to the former use of the space, a turn of the century bathhouse, Geneve focused on keeping many of the existing design elements. Spring restaurant enforces the Zen principle of balance throughout '“ old and new, hard angles and natural materials. Enjoy a sumptuous experience for all your senses.

 

BEST NEW RESTAURANT AWARD - 2002
Critera: A restaurant opened in 2001 that already displays excellence in food, beverage and service and is likely to make a significant impact in years to come.

Special Event Review:
Spring came late last year in Chicago. It was summer, actually, when Spring sprung in a former bathhouse (the dining room and bar area used to be pools!) and chef Shawn McClain's "elegantly prepared and beautifully presented cuisine" blew a breath of fresh air into the Chicago dining scene (at least, that's how Pat Bruno described it in the Chicago Sun-Times). This month, McClain joins the Beard House to usher in his restaurant's namesake season.

"Every so often a restaurant comes along that makes me want to break into song. My latest would go something like this: 'Spring is here, and wow, is my heart dancing!'" Bruno continued in his three-star review of Spring. "It has been a while since a new restaurant dazzled me so deliciously."

Chief dazzler (or should we say chef dazzler?) is McClain, a graduate of the School of Culinary Arts at Kendall College in Evanston, Illinois. He started his career at the three-star Boulevard restaurant in the Hotel Intercontinental in Chicago. From there, it was on to the opening team at Trio in Evanston, where he remained for seven years as chef/partner and perfected his gentle East-meets-West leanings and his gift for seafood. "When Shawn McClain ran the kitchen at four-star Trio, his food was characterized by a subtlety that eschewed big flavors in favor of harmonious, deeply complex dishes," Phil Vettel wrote in the Chicago Tribune. "Spring...delivers more of the same."
The minimalist room at Spring, outfitted with a Zen garden, is'”like McClain's cooking'”a study in cool, classy, soothing balance. Bon Appétit praised the chef's "light, clever signature dishes includ[ing] spring roll with lobster and curry-passionfruit sauce and salmon wrapped in potato and nori with edamame." From almost the day it opened its doors, Spring drew similarly high praise. In an early review, citysearch.com observed that McClain's "New American menu is already firing on all cylinders." And in a recent New York Times article about Chicago's dining culture, Regina Schrambling noted that McClain "is causing a stir with his take on fusion.

REVIEWS

A Google User
2010
Spring was great. My fiance and I had a wonderful meal and enjoyed the ambiance. Our favorite dishes were the Scallops, Pork Belly, and for dessert the Ginger White Chocolate. Unfortunately when our bill came around our $51.00 bottle turned into $57.00. Please be careful, when we asked to speak to a manager he had nothing to say other then it was a computer glitch, completely wrong as this happens often in the Chicago Restaurant scene.

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A Google User
2011
My buddy's and I came here to celebrate a big payout when I won at a casino I found on an affiliate with the best listing of usa slots with free rolls - where they review player friendly online casino sites. Yippee. I've seen the occassional news of a person winning like $15,000 or $25,000 dollars at online slots, but I have never known personally someonewho has won. Well, folks, I can say it isn't a myth or a PR trick. I was playing at my favorite online casino, SlotCash, in one of their weekly tournaments, and bingo, I won, big time, $12,550. I was so flabbergasted I simply couldn't believe my eyes. So once I was able to withdraw some of my winnings, I decided to treat me and my buddies to a celebratory dinner at Springs. We broke out the champagne and had ourselves a great time at a great restaurant. When our server found out why we were celebating, he had the chef send out a complimentary dessert with candles on it. Spring is the best.

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A Google User
2011
I love three star restaurants and seek them out often. I used to work at 160 blue and I recently ate at Zealous but I'm here to tell you that Spring is the best. For the quality of their food, service, and atmosphere they are the best price I have found in town. When you make reservations they ask if its a special occasion, they take coats at the door, they give you extra Amuse and appetizers regularly and the past couple of times I have been there the server complemented my date in a subtle way that made us both feel good. The ambiance is cool and neutral but has accents of the original tile of the pool that used to be there (it was a Russian/Polish bath house once). Both times my bill averaged about 60 bucks a person even though we had appetizers and drinks. What more can I say?

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A Google User
2010
My wife and I flew in from Phoenix and Spring was the first restaurant on our list. It was our first time to this Chicago restaurant, and it was amazing!! We were greeted at the door by an extremely friendly and attentive hostess who went above and beyond The waiter was very friendly and informative, and made our dining experience exceptional. The food was extraordinary; each course was consistently fabulous. The dishes were innovative and each delectable! WE LOVED IT!

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A Google User
2011
As a self-proclaimed foodie, we were anticipating great food walking into Spring. Everyone has talked the restaurant up so much, the bar was already set pretty high. Then we walked in and our expectations were exceeded. The service was world class and the food was intriguing. The different tastes that came across your pallet was amazing and left us in awe. I wish I could give this 6 stars

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A Google User
2011
Best scallops ever. Melts in your mouth. Small portions add up to a very satisfactory culinary experience

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7 years ago-
Food and Staff were amazing

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Katie H.Milwaukee, WI
5.0 star rating
1/7/2011

UPDATE: I just read others' reviews - Spring is CLOSED?! Wow, I am sooo disappointed. Please re-open! Pleeeeease!

I wish I could give Spring more than 5 stars. My husband and I have been twice now - once for NYE dinner in 2008, and once to use our Groupon (which they still partially honored even though we had stupidly let it expire). Both times the service was impeccable, the food out of this world, and the cocktails creative with clean flavors.

Since Spring isn't a place you can visit everyday (or at least I can't), I hate to recommend dishes that you won't be able to get in the future. But my favorites so far were the coconut lemongrass soup with mushrooms; the fig and blue cheese tart; and the short ribs. Really though, I've never had a bad or even mediocre dish here, and the servers are really good at talking with you about the menu and making recommendations, so ask for their help if you're teetering about your order.

It's a pricey meal, but the experience is so relaxing, romantic and well-timed, and the food/drinks are so good that it's worth it.

 

 

More Background on Spring Restaurant

Spring Restaurant was a critically acclaimed dining destination in Chicago, operating from 2001 until its closure in 2011. Founded by chef Shawn McClain and partners Peter and Sue Drohomyrecky, Spring earned widespread recognition for its innovative seafood-driven menu featuring New American cuisine with strong Japanese influences. More than a place to eat, Spring was an experience—a restaurant shaped by philosophy, design, and a dedication to memorable hospitality. Even after its closure, Spring remains a touchstone in Chicago’s food history, influencing trends and setting a benchmark for excellence.

Ownership, Founders & Philosophy

Spring was owned and operated by chef Shawn McClain in partnership with Peter and Sue Drohomyrecky.

  • Shawn McClain is a graduate of the School of Culinary Arts at Kendall College in Evanston, Illinois. His style focused on subtle, harmonious compositions, eschewing overpowering flavors for deeply complex dishes that bridged Eastern and Western culinary philosophies.

  • Philosophy: Spring’s team believed dining should be a sensuous, immersive experience, not merely a convenience. They aimed to counterbalance the fast-paced urban lifestyle with meals inviting guests to pause, savor, and engage every sense. The goal was always to provide personal recognition, pride in service, and a lasting impression that guests would carry with them.

Location, Setting & Venue

  • Address: 2039 West North Avenue / 2039 North Damen Avenue, Chicago, Illinois

  • Neighborhood: Wicker Park and Bucktown—a vibrant, eclectic hub in the city.

  • Venue: Housed in the historic Luxor Bathhouse, Spring’s design juxtaposed the old with the new.

    • Designer Francois Geneve preserved original features, including tilework and areas once used as pools, blending them with sleek, organic materials for a timeless, Zen-inspired ambiance.

    • The result: a minimalist room with a Zen garden, striking a balance between calming simplicity and architectural homage to the building’s origins as an early 20th-century bathhouse.

  • Parking: Street parking was scarce, but Spring offered valet service.

  • Special Events & Private Parties: The restaurant regularly hosted private events and special gatherings, providing a unique venue for business meetings and celebrations.

Hours of Operation & Policies

Spring’s hours:

  • Tuesday–Thursday: 5:30 PM – 10 PM

  • Friday–Saturday: 5:30 PM – 11 PM

  • Sunday: 5:30 PM – 9 PM

  • Closed Monday

Policies:

  • Reservations encouraged, with a maximum of 8 per party.

  • Corkage was offered for special vintage wines (limit one bottle per table); arrangements could be made by contacting Sue Drohomyrecky.

  • The dining room was non-smoking; bar guests could smoke (except cigars, pipes, or clove cigarettes).

Menu and Culinary Approach

Spring's menu was New American with significant Japanese and global flourishes, emphasizing innovative seafood preparations.

Signature dishes included:

  • Sea scallop and potato ravioli with mushroom broth and truffle essence

  • Roasted wild sea bass with black trumpet and yellow chanterelle mushrooms

  • Coconut mochi (a modern twist on rice pudding)

  • Spring roll with lobster, curry-passionfruit sauce

  • Salmon wrapped in potato and nori with edamame

Menus were seasonal and constantly evolving, earning praise for freshness, creativity, and understated complexity. Beyond seafood, guests enjoyed thoughtfully crafted appetizers, soups (like coconut lemongrass with mushrooms), and standout desserts (notably ginger white chocolate and fig and blue cheese tart).

Service was lauded as knowledgeable, attentive, and subtly personal. The front-of-house team regularly provided amuse-bouches or extra appetizers and took pride in recognizing and accommodating special occasions.

Awards & Accolades

Spring received significant media attention and numerous awards:

  • James Beard Award, Best Chef Midwest (2006)
    Chef Shawn McClain’s crowning achievement, recognizing his individual contribution and the restaurant’s influence in the region.

  • Best New Restaurant Award, 2002
    Honoring excellence in food, service, and potential for long-lasting impact.

  • Consistent critical praise for “beautifully prepared cuisine” and harmonious, inventive dishes.

Press & Media Coverage

Spring was widely covered in regional and national press:

  • Chicago Sun-Times critic Pat Bruno delivered a glowing three-star review, describing Spring as “a breath of fresh air into the Chicago dining scene,” and praising McClain’s cuisine as elegantly prepared and beautifully presented.

  • Phil Vettel of the Chicago Tribune highlighted McClain’s gift for harmonious, nuanced flavor, consistent with his previous tenure at four-star Trio.

  • Bon Appétit recognized Spring’s light, clever signature dishes, including the lobster spring roll and salmon preparations.

  • The New York Times called McClain "a chef causing a stir with his take on fusion," underscoring Spring's role in expanding Chicago’s culinary reputation.

Customer Reviews & Popularity

Spring was beloved by diners for its:

  • Atmosphere: Often described as modern, relaxing, romantic, and distinguished by the preserved tilework of the original bathhouse.

  • Service: Professional but never stuffy; servers were praised for menu knowledge, subtle recognition of special occasions, and attentiveness.

  • Cuisine: Consistently described as innovative, fresh, and expertly balanced. Guests raved about scallops, pork belly, unique desserts, and the restaurant’s inventive approach to seafood.

  • Value: Many diners felt the experience (with bills averaging $60 per person including drinks) offered tremendous value for the caliber of food and service.

Notably, diners celebrated everything from business victories to life milestones at Spring. The restaurant became a chosen venue for romantic evenings, special events, and business meetings—summarizing the range of Spring’s appeal.

Cultural & Social Significance

Spring helped define a new era of Chicago fine dining by:

  • Elevating the city’s reputation for sophisticated, globally inspired cuisine.

  • Setting design trends in adaptive reuse, exemplifying how historic structures can be repurposed for modern hospitality.

  • Nurturing culinary talent—many chefs and staff who trained under McClain or the Drohomyrechkys went on to influential careers elsewhere.

Spring’s focus on a “high-touch” experience—prioritizing hospitality, atmosphere, and sensorial engagement—set it apart from contemporaries dominated by themes of convenience.

The Lasting Legacy

Spring closed in 2011, but fondness for the restaurant persists:

  • Many reviewers, upon learning of its closure, lamented the loss of what they considered Chicago’s best modern American restaurant, wishing for its reopening and celebrating memories of their time there.

  • The chef-owner, staff, and even the building’s legacy continue to influence Chicago’s food and hospitality scene.

A quote from an early review captures the emotional resonance:
"Every so often a restaurant comes along that makes me want to break into song. My latest would go something like this: ‘Spring is here, and wow, is my heart dancing!’”

Audience & Clientele

Spring’s clientele was diverse, drawing:

  • Food enthusiasts and self-proclaimed foodies seeking inventive, three-star cuisine

  • Couples and celebrants for anniversaries, New Year’s Eve, and other special occasions

  • Businesses and private groups for meetings and events, capitalizing on the private, serene setting.

The audience valued quality, sophistication, and hospitality, making Spring a destination for locals and visitors alike.

Insights & Specific Examples

  • Guests recounted experiences like receiving complimentary desserts for special occasions, servers offering detailed menu guidance, and the restaurant accommodating expired promotional vouchers without hesitation.

  • The ambiance—modern with historic tile, subdued lighting, and subtle design references to the original bathhouse—fostered a calming yet inspiring backdrop for both intimate and group gatherings.

  • Menu standouts included coconut lemongrass soup, short ribs, fig and blue cheese tart, and “the best scallops ever,” as cited enthusiastically by diners.

 

Spring Restaurant represents a formative chapter in Chicago dining. Renowned for its culinary innovation, hospitality, and transformative space, it set a standard that endures in memory and influence. Through a mixture of press accolades, guest testimony, and the vision of chef Shawn McClain and partners, Spring’s story remains a model of how restaurants can combine food, service, and environment into a memorable, impactful whole.

 

 

SpringRestaurant.net