At 2,800 square feet, Spring & Varick Restaurant and Bar accommodates 90 seats with additional private dining rooms on the mezzanine level, ideal for both daytime and evening events such as corporate lunches and private cocktail parties, charity events, film/photo shoots & more.

Designed by the acclaimed Lesly Bernard, the room plays on art deco meets modern décor with a rotating mix of local art adorning the walls.

Food from Executive Chef John Creger highlights Spring & Varick as he serves playful and interactive dishes incorporating fresh, seasonal and local ingredients.  Dishes include Lobster Hash, Matcha Green Tea Pancakes, Pork Belly Bahn Mi, Short Rib Pinwheel Crusted with Baby Hemp Leaf Gremolata, Scallops in Parsnip Puree and more. 

Highlights and Amenities include: private and semi-private seating, state of the art sound & audio systems, located near several of Manhattans most desirable neighborhoods and is accessible by all forms of transportation. 

Chef John Creger was born and raised in Baltimore, Maryland. The son of a chef and an Italian home cook, he spent most of his childhood in restaurants and kitchens surrounding the Baltimore City area.

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Chef John Creger chose to further his career by moving to New York City where he began stints with various top chefs including Chefs Craig Hopson and Terrance Brennan at Picholine and Artisanal Bistro, Oliver Regenensi at Le Cirque, David Burke at David Burke’s Kitchen, Julia Jaksic at Employees Only, and Chef Brad Farmier at Saxon and Parole.

Chef John has been featured on the Food Networks Chopped and Chefs Wanted, and was also featured on NBC’s New York Live in November and December of 2015. This year John was also featured on Neighborhood Eats from ABC7 in February 2017.

Chef John has also hosted a Luncheon at The James Beard House, and won Time Out New York’s “Big Cheesy” event with his signature Grilled Cheese sandwich 2 years in a row. In December of 2016 Chef John was awarded King of the Wings in Harlem, for featuring his Glazed Duck Wings.