CheekyChicago

Spring is a fish lover’s paradise. Placid and peaceful, just like the ocean it’s inspired by, this restaurant is a seafood enthusiast’s dream. When I see food at this North/Milwaukee/Damen hotspot, I eat it. Ravenously and like there is no tomorrow.

Shawn McClain is a master cook of land and sea. Not that he cooks on a boat or uses the flames of a fire pit to heat his meat. I mean…Shawn McClain is the master at cooking, preparing and presenting the food of our land (meat, meat and more meat at Custom House and veggie upon veggie at Green Zebra) and our sea (fish, scallops, eel, shrimp, etc. up the wazoo at Spring). If we’re lucky, he combines all of the above. What a show off.

Since I knew my main entrée would be of the fishy variety, I opted to start my meal with the Crispy Pork Belly Chinese Steamed Buns. Good choice, Erica. These were not your average Chinese stuffed buns. Decadent pieces of pork belly were served sliced and next to their starchy, carb-y, bun-ny counterpart. Yu.Mmy. The BBQ Eel Maki Roll, which sounds pretty darn run-of-the-mill, was anything but. Included in the roll was avocado, kimchi and jalapeño with a sake and mirin glaze. No soy sauce or any other typical accoutrement were provided. You dipped that bad boy in the sake/mirin sauce and never missed their salty soy sister.

We opted out of a salad/soup option (although the Lemongrass and Coconut Soup with a shrimp and basil wonton, Thai chili and kaffir lime made my mouth water in an almost embarrassing way). After our appetizers of land and sea, we were ready for the big she-bang – the maritime main meal, shall we call it. I knew what I had to have because I’ve ordered it before. I’m as much a fan of mixing it up as the next foodie, but it had been a while since my last trip to Spring and the sheer memory of this dish made my mouth water for the second or millionth embarrassing time that night. The Seared Maine Sea Scallops with braised oxtail (again, combining land and sea), wild mushrooms and sweet soy was To. Die. For. The bomb dot com. A party in my mouth. As long as this dish remains on Shawn’s very eclectic, very precise and very nouveau menu, I will order it. My pescetarian mother ordered the Cobia with spring garlic and potato gnocchi, grilled ramps and caramelized spring onion and was equally pleased by her choice. As if we needed more proof of Shawn’s culinary aptitude, we also ordered a side of the Roasted Mushrooms with beluga lentils and crispy shallots (highly recommended by our lovely server). Two thumbs up for the ‘shrooms. All of this land, sea and veggie grub made me really thirsty. Thirsty for a couple glasses of Crios Torrontes, one of the many excellent wine choices on Spring’s well thought out wine list.

I know it’s taboo not to order dessert. But sometimes a girl just wants to end her meal with a big, awesome, artisanal platter of cheese, washed down by a sparkly, delicious glass of Moscato d’Asti. So that’s what I did…with absolutely no regret. This cheese plate gave me the happy ending I oh-so-wanted (and don’t always get).

I had a swimmingly (ha!) lovely evening at Spring. I believe it would be hard not to. And with Shawn McClain at the helm of this ship, your culinary experience will never sink.