The team behind Church & State have opened a fabulous new restaurant, bringing a taste of the South of France to Downtown Los Angeles.

Owners chef Tony Esnault and partner Yassmin Sarmadi have teamed up again but this new venture is more high-end in its offer.

It took the duo nearly three years to redevelop the enormous space in the Douglas Building, on the corner of Spring and Third streets into a restaurant and bar, which now includes an open kitchen and an atrium filled with trees and fountains.

The menu is the work of Esnault, who previously worked under Alain Ducasse at the three-Michelin-starred Louis XV in Monte Carlo and is combining fine dining techniques with a farmers’ market-driven sensibility.

Featuring a color palette of white and pale green, Spring is filled with light from a vast skylight, giving the feeling of a giant patio dining area. The bar, decorated in darker greens and blues, includes a brass and concrete floor, a dark green marble bar, and bright coppery light fixtures.

Ideal For

An indulgent lunch or romantic dinner

Favorite Room

The main dining room under the skylight

Signature Dishes

Wild Burgundy snails, tomato, fennel, garlic, persillade; Mary's chicken breast, salsify, yams, little gem, jus vinaigré; slow-cooked striped bass, lemon crust, braised fennel, jus riviera; saffron risotto with broccolini, parmesan reggiano, extra virgin olive oil; pear poached in brandy with panna cotta, sable breton, black currant.