Spring Restaurant DTLA Celebrates Traditional Persian New Year

(Photos courtesy Emi Rose Photography) Yassmin Sarmadi and Executive Chef Tony Esnault will be celebrating Nowruz, the Persian New Year, with a traditional Five-Course Nowruz Tasting Menu and optional wine pairing, specially prepared and curated by Executive Chef Tony Esnault and Partner, Yassmin Sarmadi’s mother Shamsi Katebi.

A live performance will be by An Iranian Classical Trio will play during each dinner being held on Friday, March 23^rd, 2018 from 6:00 pm to 10:00 pm, and Saturday, March 24^th, 2018 from 5:00 pm to 10:00 pm.

Spring Five-Course Nowruz Tasting Menu

Nowruz Pirooz!

KUKU YE SABZI

“Frittata” of herbs, walnut and egg topped with barberries and served with “sangak” bread and house-made yogurt

SABZI POLO BA MAHI

Basmati rice cooked with herbs and fresh garlic,

a duo of smoked and pan-seared white fish,

served with house-made pickled vegetables

 

RESHTEH POLO BA MAHICHÉ

Basmati rice with toasted wheat noodles, dates & raisins, slow-braised lamb shank,

served with fresh herbs, green onion, and radish

BASTANI

House-made pistachio, saffron & rose ice-cream

 

CHAI VA SHIRINI

Samovar brewed black tea served with baklava, marzipan “toot,”

“nokhodchi” cookie

Persian New Year Tasting Menu – $95.00 per guest Optional Wine Pairing – $36.00 per guest

 

Spring will be serving their Five-Course Nowruz Tasting Menu on Friday, March 23^rd from 6:00 pm to 10:00 pm and Saturday, March 24^th from 5:00 pm to 10:00 pm. For reservations, guests can visit www.SpringLosAngeles.com or call Spring directly at 213.372.5189.

 

About Spring Los Angeles and Executive Chef Tony Esnault:  Spring is the long-awaited passion project of Restaurateur Yassmin Sarmadi and her partner, husband Executive Chef Tony Esnault. Esnault’s accolade-laden career has taken him from the kitchens of the renowned Louis XV restaurant in Monte Carlo, to the Ritz-Carlton Boston where he revolutionized the hotel restaurant The Dining Room, earning himself and the restaurant “Best Hotel Chef of America” in 2004 by Food & Wine Magazine, four Mobil Stars, as well as four AAA Diamonds. Esnault reunited with his mentor in 2005 when he became Executive Chef at Alain Ducasse at the Essex House in New York City.

While there, he garnered three Michelin stars and was named a “Rising Star” by StarChefs. In 2007, Esnault went on to open Adour with Ducasse at the St. Regis Hotel in New York, receiving an impressive three stars from The New York Times and two from The Michelin Guide. In 2009, Esnault relocated to Los Angeles to take the helm at Patina in the Frank Gehry-designed Walt Disney Concert Hall. While he had always relied on local and seasonal ingredients to create his dishes, the abundance of produce in Southern California provided him with a new wave of inspiration and reverence for fruits and vegetables. Esnault then joined Sarmadi as Executive Chef at Church & State in 2013, where together, they conceptualized, designed and brought their newest concept to life. Spring has since revealed in an unfaltering current of extolment for Chef Esnault’s authentic flavors and masterful technique.