Posts tagged Spring Restaurant
Spring Restaurant reopens in Paris
Jul 22nd
I ate at Spring on Friday night, along with two other writers who have already published accounts of the very same meal. I’ll spare you the repetition and simply direct you to these reviews by Barbra Austin and Adrian Moore. You might also like to read the review by Mr. Lung from the following night, which Daniel Rose told me was the “most sensitive review” that he had seen in a long time.
For my part, I wrote a story that was published by BlackBook today, detailing the hype that surrounds this opening. I’ve excerpted a bit below and you can head over there to More >
The Food Humper
May 28th
I will admit, as much as I’m looking forward to the next phase, that I miss Spring. Not the season, but the place. Daniel Rose’s Spring Restaurant was for years my favorite Paris table. I wasn’t alone in feeling that way – by the time Rose closed the doors in order to reopen in central Paris, his restaurant had become impossible to book.
The new Spring, on the rue Bailleul around the corner from the Louvre, will open in June July. With additional dining room seating, a basement wine bar and a private table inside the cave, there will be greater opportunities More >
Spring Boutique
Nov 19th
The men and woman in blue (the team comprised of Daniel, Mary-Aude, Josh, Sylvain and Fabrice) were mightily outnumbered last night as their new épicerie was stormed by a mob of gourmands with a nose for free wine and snacks.
For the lucky/sturdy souls who managed to battle through the bloggers, there were winemakers (Catherine Breton, Jean-Christophe Comor and Jean Montanet) pouring at the back of the boutique. Another wine stand at the front, manned by a cast of headlit deer, kept the ever-growing horde well-lubricated.
And to soak up all that wine, there were stacks of jambon persillé and a “hot More >
Table 28
Nov 9th
A few weeks ago, I wrote about the opening of Table 28 before I had actually been. That was the backstory. This is the rotisstory.
Sunday night I stepped in out of the rain and said hello to my dinner. “Robert,” having just descended from the spit, was resting quietly on the counter. The suckling pig would soon be joined on the table by a roasted Coucou de Rennes. But at this early hour, before the others arrived, there was time to sip my wine and watch Marie-Aude sharpen her knives.
You Can’t Keep a Good Man Down
Oct 19th
Daniel Rose, the American chef who rose international acclaim with his first-ever restaurant Spring, has had a terrible year. When I interviewed him last December (see article here), he was full of optimism about a new space near the Louvre:
We’ll add a lunch service so that people can come more spontaneously. And we’ll add more staff, which will allow me to do things that are a little more creative than answering the phone. The idea is to reduce the frustrations so that the joy which is already here can have room to express itself more fully. I may be dreaming, More >
Rolling with the homies
Jun 5th
As promised, Daniel Rose hosted an indoor picnic de luxe last Saturday at Spring restaurant in the 9th. On the menu: lobster rolls, duck-fat french fries (a nod to Hot Doug?) and some very cold champagne.
We arrive late (quelle surprise) after a noisy afternoon at the Villette Sonique music festival. Walking in around 9pm, we’re met with fallen face and the words “we just sold the last sandwich.” There is a table, though, so we sit for wine and to plan our next move.
Daniel Rose and the return of Spring
May 27th
A few months ago, I interviewed Daniel Rose for United’s Hemispheres magazine. During the two hours we spent together, his phone rang about 47 times. It wasn’t a good thing, he explained, because those callers wanted… a reservation. Rather than pick up and tell the would-be suiters that Spring was booked four months in advance, he mostly ignored the phone.
When he did answer, I could tell from his face that there a lot of begging going on. “I’m sorry (Ambassador… Mr. Editor… Mom) but there’s just nothing I can do…” “That phone,” he later told me, “is the enemy of joy.”
Shortly More >
