Soho's Spring Street Natural opens this uptown spin-off, decorated with an ash-wood bar, exposed brick walls and filament light bulbs. Chef Direk Srongloop (Fiamma, Kittichai) executes sustainably minded dishes, like pan-roasted free-range chicken with root vegetables, miso-glazed organic salmon, and vegan Thai "beef" salad made with soy protein, hearts of palm, grape tomatoes and a peanut dressing.
|Venue name:||Spring Natural Kitchen||Contact:|
474 Columbus Ave
|Cross street:||between 82nd and 83rd Sts|
|Opening hours:||Mon–Fri 11:30am–5pm, 5:30pm–midnight; Sat, Sun 10:30am–midnight|
|Transport:||Subway: B, C to 81st St–Museum of Natural History or 86th St; 1 to 79th St|
|Price:||Average main course $19. AmEx, MC, V|
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