Spring   

Shawn McClain's reign as "king of cuisine" of West Town remains intact even as he expands his little empire to three. His award-winning Spring, an Asian-influenced, seafood-heavy spot, is situated in the former North Avenue Bathhouse in Bucktown, where designer Francois Geneve complements his contemporary design elements with the original space. The inviting and timeless atmosphere includes the original white-glazed bricks, water garden and dining room that has been lowered into what used to be a pool. These days, of course, the only steaming taking place occurs in the kitchen. Since its arrival in 2001, Spring has garnered flocks of fans, from hardcore foodies to those in the dining industry (nominated by the James Beard Foundation as one of America's Best New Restaurants; McClain named ''Chef of the Year'' in 2001 by Esquire). McClain's innovative menu continues to evolve with the addition of Darin Bieck as chef de cuisine. The former sous chef at Trio (where McClain also cut his culinary teeth) adds his personal touch to Spring by perfecting Spring's signature entrees such as the Maine sea scallops and eggplant masala. For those looking to truly sample the seafood and other options at Spring, tasting menus are also available. Other enhancements at Spring include a new bar menu and rotating installations in the Zen garden. Spring partners Sue & Peter Drohomyrecky also own Green Zebra and Custom House with McClain.