At 2,800 square feet, Spring & Varick Restaurant and Bar in The Dominick Hotel, 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.
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, Scallops in Parsnip Puree and more.
Highlights and amenities include private and semi-private seating, state of the art sound & audio systems, rotating art by local artists, located near several of Manhattans most desirable neighborhoods and accessible by all forms of transportation.
Chef John Creger
Chef John Creger joins the Spring & Varick team after high-profile 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.
With features on the Food Networks Chopped and Chefs Wanted, NBC’s New York Live and most recently Neighborhood Eats from ABC7, Chef Creger brings that high-intensity flair to the S&V Kitchen.
Notable recognition for Chef Creger includes a hosted Luncheon at The James Beard House, Two time winner of Time Out New York’s “Big Cheesy” event with his signature Grilled Cheese sandwich and the King of the Wings award in Harlem for featuring his Glazed Duck Wings.