The essence of Spring Restaurant Group lies in our pursuit of balance. Balance between work life and personal life, food and wine, design and cuisine and most importantly, balance between our guests and our staff. The culinary ventures of partners Shawn McClain, Sue Kim-Drohomyrecky and Peter Drohomyrecky all reflect a deep commitment to bringing transportive and memorable dining experiences to their guests.

Beginning with Spring which opened in 2001 to great acclaim they have continued to please and surprise their diners with food that it at once sumptuous and sublime. The team followed their inaugural effort with Green Zebra, a concept that brought vegetables to the center of the plate with a verve and excitement not seen before in Chicago. The restaurant garnered immediate critical and public praise. At the helm of Green Zebra as General Manager is Holly McClain, who married Chef McClain in the fall of 2006 and has completed this talented team of operators.

In 2005, Spring Restaurant Group debuted Custom House, a modern interpretation of the classic steakhouse focusing on artisan meats and innovative sides.  Utilizing the freshest ingredients and artisanal products, delivered with a unique and exciting flair the menu is the latest example of Chef McClain’s versatile and innovative talent.

From the Zen garden that greet diners as they enter Spring, to the lush and inviting dining room of Green Zebra and the soothing respite that is Custom House the SRG team succeeds in conveying their sense of balance to all those who dine in their restaurants.  Surroundings that feed the senses, informed service that warms the heart and a culinary experience that gratifies the palate all come together to provide the balanced, defining quality of the Spring Restaurant Group.  We invite you to come and experience for yourself.