Press

 

  •  Los Angeles Times 

 

Jonathan Gold's 101 Best Restaurants - Spring #4

"Spring is a serious restaurant, its flavors influenced by Provence and California, whose kitchen has achieved an almost fanatical level of execution. Esnault’s roast duck breast is aged and cooked slowly; the meat is as rich and delicate as the best sautéed foie gras." - Jonathan Gold, Restaurant Critic Los Angeles Times

 

  • Los Angeles Downtown News

The Culinary Power Couple Behind Downtown’s Spring Restaurant

 “The lightness of Esnault’s cooking is bolstered by the dishes with which he flexes his muscles. The bourride arrives as a shallow bowl dotted with wedges of flaky fish and garlicky aioli sauce; the twist is the thick soup poured tableside, fragrant of fish broth and colored a deep marigold.” - Los Angeles Downtown News

 

  • LA Weekly

 The Upscale French Spot Downtown Doesn’t Know It Needs

 “An appetizer of escargot Provençal is almost a warm salad, made up of delicately cooked tomato, fennel and persillade, with wild Burgundy snails imbued with just enough garlic placed atop the vegetables. It's a gorgeous dish, in conception and execution.” - Besha Rodell, Restaurant Critic LA Weekly

 

  •  Los Angeles Times 

At the long-awaited DTLA French Restaurant Spring, Jonathan Gold tastes the essence of early summer

 “Esnault’s bourride is spectacular, lozenges of cooked sea bass and alfonsino arranged around squat plinths of potato and turnip crowned with tiny roasted tomatoes and dabs of garlicky aioli — a thick, saffron-infused fish soup is poured into the bowl from a little pitcher. I love the filet of wild striped bass, cooked until the flesh is just opaque, served under a coating of buttery, lemony breadcrumbs.” - Jonathan Gold, Restaurant Critic Los Angeles Times

 

  • Good Food KCRW

Jonathan Gold dines at Spring in Downtown LA

 “Spring is located in the historic Douglas Building a few doors down from the headquarters of the LA Times. The restaurant, with its soaring glass ceiling, atrium-style dining room and fountain, is what Jonathan Gold calls “one of the most stunning openings of the year.” The open kitchen allows diners to observe the discreet hum of food being prepared, sauced and garnished under the watchful gaze of Chef Esnault. Trained by the legendary Alain Ducasse in Michelin-starred restaurants, and with a meticulous eye for detail and an incredible level of exactitude, each of the resulting dishes at Spring is an objet d’art when it arrives at your table.” - KCRW’s Good Food

 

  • Angeleno Magazine

The 50 Finest: 3 Chicly Creative Desserts - Nage de Supreme d’Orange at Spring

 “Many desserts at Yassmin Sarmadi and chef Tony Esnault’s gorgeous downtown French spot are almost like air, which fits the light aesthetic of both the room and southern French menu. The Nage de Supreme d’Orange is a study of citrus and contrast, with bright and juicy cara cara oranges, white chocolate, ethereal meringue, marshmallow and a fresh fruit consomme.” - Lesley Balla and Krista Simmons, Angeleno Magazine

   

  • Zagat

French Food in LA: The Best, the New and More

 “This beautiful airy restaurant in Downtown's Historic Core is a triumph for chef Tony Esnault and Yassmin Sarmadi.” – Zagat Los Angeles

  

  • Time Out Los Angeles

The best restaurant and bar opening of 2016 (so far)

 “Michelin starred chef Tony Esnault (Church & State) has transformed a Downtown courtyard into an incredible French restaurant, one where an open kitchen looks out onto a bubbling fountain surrounded by wide-eyed diners.” – Time Out Los Angeles

 

  • GAYOT

 Best New Restaurants in the U.S. 2016: Spring #8

  Best New Restaurants in the U.S. 2016

 “You cannot bypass the risotto au saffron, which is one of the best versions that we’ve had. Resembling an impressionist painting on a blue plate, the dish both looks and tastes wonderful.” -  GAYOT

  

 

For any and all Media and Press inquiries, please contact:

Lawrence Moore

Lawrence Moore & Associates

T: 213.952.6121

Lawrence@LawrenceMooreAssociates.com

 

 

 

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