Spring Natural Kitchen

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.