Spring & Varick, a new restaurant from talented chef John Creger, is finally opening in the Trump SoHo New York hotel this week.
The space was formerly occupied by Koi, which closed in April — citing a drop in clientele who were shunning the Trump brand.
Creger, who helmed the now-shuttered Artisanal and Fair Weather Brooklyn, also worked at Bobby Flay’s Bar American and David Burke’s David Burke’s Kitchen, as well as at Le Cirque.
The 2,400-square -foot space, at 246 Spring St., seats 90 people.
Dishes include short rib pinwheel crusted with baby hemp leaf gremolata, scallops in parsnip puree with braised endive, quinoa salad and mandarin, and beet ravioli with pesto ricotta, spiced pipits and beet caramel.
It will also be open for breakfast, with dishes like lobster hash and matcha green tea pancakes, and for lunch, with dishes including quinoa pita and pork belly bahn mi.