Chef Tony Esnault with his wife and business partner, Yassmin Sarmadi, at Spring in downtown Los Angeles.
(Jay L. Clendenin / Los Angeles Times)
Boeuf tartare, with grass-fed Strauss family farms beef, garlic and cured egg yolk, for $18, at Spring.
(Jay L. Clendenin / Los Angeles Times)
The kitchen at Spring gets a personal touch.
(Jay L. Clendenin / Los Angeles Times)
Myrtille with fresh blueberry, mint panna cotta, blueberry sorbet and pate sucre at Spring.
(Jay L. Clendenin / Los Angeles Times)
Yassmin Sarmadi at Spring in downtown Los Angeles.
(Jay L. Clendenin / Los Angeles Times)
Magret de Canard, maple leaf duck breast, salsify, pear, yam and sauce dolce forte at Spring. (Jay L. Clendenin / Los Angeles Times)
The What a Peach! cocktail is poured using a vintage shaker shaped like a bell.
(Jay L. Clendenin / Los Angeles Times)
The Oh Cherry cocktail at Spring.
(Jay L. Clendenin / Los Angeles Times)
Chef Tony Esnault looks over the day’s catch at Spring.
(Jay L. Clendenin / Los Angeles Times)
Bourride, a delicate fish stew with fennel, potato, leeks, garlic, saffron and aioli. (Jay L. Clendenin / Los Angeles Times )
Dave Lofstrom, left, and Nicolas Somers enjoy lunch at Spring.
(Jay L. Clendenin / Los Angeles Times)
Pâtes aux fruits de mer, with squid ink tagliatelle pasta, manila clams, mussels, calamari, cuttlefish and prawns at Spring.
(Jay L. Clendenin / Los Angeles Times)
Fighting roosters from France hang on the wall behind the bar at Spring.
(Jay L. Clendenin / Los Angeles Times)
Items from the personal collection of chef Tony Esnault and his wife and business partner, Yassmin Sarmadi, are seen throughout their restaurant Spring.
