Burgers and sushi might not seem like natural bedfellows, but Seven Spring owner Larry Chung says his restaurant’s offerings reflect “the new American melting pot.” Chung hails from a family of restaurateurs and has worked in restaurants since he was 13; with his brother Richard in in the kitchen, he recently opened Seven Spring, his first New York restaurant. Check out our slideshow of the space, and the full menu, below.
So far Chung reports brisk sales on burgers, a “good value” (his words) at $12 for half a pound of Angus beef, with toppings like truffled cheese and sautéed onions, or bleu cheese and avocado. Sushi rolls — filled with things like yellowtail, avocado, and scallions, or soft-shell crab, avocado, and lime-wasabi sauce — have also been popular. Drinks include a half-dozen varieties each of sake, beer, and wine, with the bar slinging until midnight during the week and 2 a.m. on weekends (hours are 5 p.m. to midnight Tuesday through Thursday, 5 p.m. to 2 a.m. Friday, and 11:30 a.m. to 2 a.m. Saturday). At the back of the long space is a lower-floor party room that the brothers Chung plan to open soon for weekend-night imbibing.
Seven Spring Menu [PDF]
Seven Spring Food and Wine, 7 Spring St., nr. Bowery; 212-343-7328