Spring restaurant

Nage d’Agrumes, a dessert of goat cheese cremeux, Cara Cara oranges, meringue, marshmallow and consomme at Spring.

Pots on the stove in Spring’s huge open kitchen.

The atrium at Spring restaurant in downtown Los Angeles, which is filled with trees and a fountain.

The bar, adjacent to the dining room and open kitchen of Spring restaurant.

The fountain at the center of the dining room at Spring, now open on Spring Street in downtown Los Angeles.

Salade Riviera, with tuna confit fennel, tomatoes, anchovies, olives, egg and lettuces, is served on a glass fish plate at Spring.

Chef-owner Tony Esnault and his team in the large open kitchen at Spring.

A cocktail called the Power Lunch (gin, tarragon) on the marble bar at Spring.

The antiques-filled bar that will open in the evening during dinner service at Spring.

Shelves filled with chef Tony Esnault’s collection of pots and other kitchen items, as well as spices and jars.