2 Spring is an American Brasserie serving coastal cuisine, including fresh seafood and farm fresh meats. Chef Jesse Schenker, formerly of Recette and The Gander, is heading up the kitchen, serving a mix of small and large plates. Look for dishes like Roasted Octopus with piquillo peppers, Linguini & Clams in a shellfish bisque, a 14 Oz. Brandt New York Strip, and Braized Veal with mozzarella and prosciutto. An assortment of cocktails are also available, including the 2 Spring Fling with vodka, crème de cassis, lemon and prosecco. After dinner drinks include a "Crème Brûlée" Stout from Lakewood, New York. The space itself offers mid-century flair with lime-washed brick and tin ceilings. An outdoor garden patio is also available for dining in warmer weather.
- Thomas Rafael