We can’t say that this is a huge surprise, but it still is shocking to see. Spring in Bucktown plans to serve its last meal on New Year’s Eve. The restaurant, which was run by Chef Shawn McClain, has enjoyed a nearly ten year run of positive reviews. Problems first started appearing in May, when the restaurant was put up for sale following a dispute with co-owners Peter and Sue Drohomyrecky. In the press release, McClain claims that now is the perfect time to walk away: “Our lease is up and my partners and I have decided to part ways. We had a great run and now, I look forward to focusing on upcoming projects.” So what’s next?
Those plans include a bigger focus on Green Zebra, which could mean more locations. There is also talk of a Green Zebra cookbook.
Instead of simply closing, the restaurant will stay open through the end of the year, and will be offering a series of menus that highlight the most popular dishes throughout the years. Check out the full press release below.
(Chicago) - One of this city’s most celebrated restaurants, Spring restaurant will be closing after New Year’s Eve service. Opened in 2001, Spring enjoyed tremendous acclaim from critics and consumers alike, and was a pioneer restaurant in the now well-established Bucktown neighborhood. With the success of Spring, Chef Shawn McClain opened the vegetarian-focused Green Zebra (2004) and later, Custom House (2005). In 2006, McClain was named “Best Chef Midwest” by the James Beard Foundation; three years later, he ventured west to open Sage at City Center in Las Vegas to widespread acclaim. “The close of the year seemed like the right time to let Spring go - our lease is up and my partners and I have decided to part ways. We had a great run and now, I look forward to focusing on upcoming projects,” states McClain.
Through November and December, Spring will offer a special menu made up of some of the most popular dishes over the years. The four-course menu (with multiple selections to choose from within each course) is $59 (exclusive of tax and gratuity) and may be paired with wines for $26; a Grand Tasting menu is available as well (the a la carte menu will not be available). Details for New Year’s Eve are being finalized and will be available mid-November. Spring is, as always, available for private parties and events during November and December.
McClain intends to focus on Green Zebra and Sage, splitting his time between the two. Plans are in place for a Green Zebra cookbook and he is looking at expansion plans for the concept as well as new concepts both in Chicago and elsewhere.