Spring & Varick Brings A Twist On Traditional American Dining To Soho

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Chef John Creger has brought his newest venture, Spring & Varick to Soho at The Dominick Hotel. Serving breakfast, lunch, and dinner, seven days a week, Spring & Varick offers a modern twist on traditional American cuisine. Highlights from the menu include the S & V Burger, 12oz Bone in Pork Chop, Ricotta Gnudi, Beet Ravioli, and Vanilla Saffron Panna Cotta.

Riccota Gno
Riccota Gnudi

Designed by the acclaimed Lesly Bernard, the main dining room can be described as art deco meets modern décor, with a rotating mix of local art adorning the walls. The tone of the restaurant is bright, vibrant, and airy featuring high windows and white linen chairs with light green banquets opening up the space, giving it a modern yet sophisticated feel.

In addition to general dining, Spring & Varick also offers private chef tastings, a chef’s table, and the use of a private dining space on the mezzanine. Not only will the restaurant quickly become a go-to spot, it will also serve as a great space to host events, and experience an elevated culinary encounter unlike any other.

Beet Ravioli
Beet Ravioli

Location: 246 Spring Street, New York, NY 10013

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