This one venue meets all your dining, drinking and dancing needs. Come for lunch or dinner at the restaurant helmed by a local award-winning chef Charlie Vargas, sip on cocktails or head up the floral staircase for a dance. On Sundays, Spring hosts high tea with cocktails served in teapots.
The menu is season-forward, with lots of fresh seafood dishes and an Italian-American vibe. Standouts include the rigatoni alla vodka, lobster potato gnocchi, New York sirloin and burnt meringue with yuzu curd.
