Going Out

Best Franco-Asian New American Cuisine

One of Wicker Park's most ambitious restaurants, Spring sits on a converted bathhouse that is still lines with pretty glazed tiles. The setting is fitting, nothing is cleaner than Shawn McClain's pristine seafood plates.

The inventive young chef mixes both Japanese and French accents to instill the freshest flavors into his food. "It's all about balance," McClain explains. And he proves the point brilliantly with signature dishes that clearly know their yin from their yang. Best example: sea scallops paired with braised oxtail and served with wild mushrooms, a unique take on a one-plate surf-and-turf.