The Springs

Whenever Boss gets homesick for New York, I make a reservation in the Arts District, because anyone who longs for seasons and wearing sweaters by necessity will go to Bestia or Church & State or Factory Kitchen for dinner and inevitably start babbling about Meat Packing 10 years ago. In reality, they’re still wedged between Alameda and the LA River, and Uber is the only way out.

But now, there’s The Springs - a holistic megaplex in a former paper factory, dreamt up by Kimberly Helms and Jared Stein - a New York duo. The headline is their 100% vegan restaurant, but really, The Springs means Boss can be in LA and go from yoga, to the juice bar, to a business lunch, to a massage, without so much as stepping on a gas pedal.

Michael Falso and Ian Martin (formerly of Planet Raw and M.A.K.E.) helm the kitchen and don’t heat anything above 118 degrees. They also use ingredients like kelp harvested by kayak at low tide. But before you click away - because you’re a carnivore and can’t keep a straight face in Café Gratitude - kelp for dinner makes an easy drunk and at the front of the space, there’s biodynamic beer and wine on tap, alongside a pristine pressed juice bar.

All joking aside, you don’t need to be vegan or vegetarian to appreciate and even enjoy the food here. In fact, the cheese plate is pretty dynamite and let's be clear – praising macadamia chevre and pine nut parmesan is a brand new feeling.

Leave out the bit about the yoga studio and holistic treatment rooms in the back, and the juice bar and curated mini-store in the front, because you'll loose Boss completely. Keep things simple and pitch The Springs as a beautiful, "healthy" restaurant with awesome smoothies. Before you know it, you’ll be answering to a Yogi with renewed energy and a positive outlook, because it’s Day 1 of a juice cleanse and Power Flow and Reiki are on the afternoon agenda.

The Springs

608 Mateo St.

Los Angeles, CA 90021

(213) 223-6226

DETAILS

Mon-Thu // 7am-11pm

Fri // 7am-12am

Sat // 9am-12am

Sun // 9am-1am

Make a reservation here.

Salads - $14-18 // Smoothies - $10-12 // Juices - $9 // Entrees -  $12-23

juice

 north star

apple, celery, spinach, kale, romaine, parsley, lemon.

evergreen

cucumber, celery, romaine, spinach, kale, parsley, dandelion.

forager

apple, fennel, cucumber, basil, cilantro, parsley, dill, lemon, lime.

lantern

pineapple, cucumber, cilantro, jalapeno.

firefly

apple, turmeric, ginger.

bug bite

strawberry, apple, blood orange, lemon.

full moon

apple, beet, celery, dill, lemon.

skinny dip

orange, grapefruit, blood orange, lemon, lime.

rucksack

carrot, coconut, lemongrass, ginger, lime.

campfire

tomato, bell pepper, celery, horseradish, jalapeno, tomato powder, black pepper, lemon.

milks

 almond milk

almonds, filtered water, honey, pink salt.

chocolate milk

almonds, filtered water, coconut sugar, cacao powder, maca, cinnamon, vanilla powder, pink salt.

café au lait

almonds, cold brew coffee, maple syrup, cinnamon, cardamom, pink salt.

matcha milk

almonds, filtered water, matcha powder, honey, pink salt.

coconut water

100% raw coconut water.

dinner

starters

cucumber buttermilk soup

almond buttermilk, cucumbers, dill.

hummus and falafel

almond-zucchini hummus, harissa, tahini, zatar flatbread.

rangoons

coconut wonton, “Old Bay” cream cheese, bell pepper, celery, sweet chili sauce.*

zucchini tartare

avocado, radish, pickled shallot, chives.

caprese salad

heirloom tomatoes, cashew-coconut mozzarella, basil, oregano salt, basil seeds.

cheese plate

selection of house-made nut cheeses, seasonal fruit, mustard, seed-and-herb crackers.

salads

herb salad

mixed greens, lemon vinaigrette, avocado, cherry tomatoes, kalamata olives, cilantro, basil, mint, dill, dulse, seed-and-herb crackers.

seaweed salad

romaine, kale, seaweed ceasar dressing, avocado, capers, nori, sprouts, pumpkin seeds, pine nut parmesan.

tea leaf salad

green tea leaves, kale, romaine, chili-lime vinaigrette, pumpkin seeds, sesame cashews, cherry tomatoes, cilantro, sprouts.

nacho salad

romaine hearts, nacho cheese sauce, taco crumble, pico de gallo, cashew sour cream, guacamole, pickled jalapenos, tortilla crisps.

the springs salad

mixed greens, pistachio-lemon vinaigrette, peppered macadamia chevre, apples, grapes, maple walnuts.

entrees 

sushi

nori, avocado, watercress, pickled onion, carrot, cucumber, red bell pepper, shiitake mushrooms.

pho

mushroom-miso broth, kelp noodles, sea palm, lemongrass, basil, mint, cilantro, jalapeno, bean sprouts, house-made sriracha sauce, lime.

morel pot pie

almond pastry, morel-white wine cream, portobellos, baby carrots, peas, leeks, lemon asparagus.

spanakopita

coconut phyllo, almond feta, wilted spinach, cucumbers, dill yogurt.

green curry

zucchini noodles, avocado, thai chili, scallion, red bell pepper, curried cashews, thai basil, cilantro, lime.

spaghetti alla carbonara

kelp and zucchini noodles, black pepper cream, smoked coconut bacon, peas, asparagus, mint, coconut yolk, black olive oil.

desserts

sweet pea

sweet pea pistachio cake, strawberries, strawberry gelato, pea tendrils, honey.*

black chocolate

dark chocolate cake, chocolate-buckwheat tuile, banana, candied walnuts, vanilla bean ice cream, chocolate sauce.

berry crisp

strawberries, raspberries, blackberries, red wine, almond-oat crumble, vanilla ice cream.

cheesecake

raspberries, lemon, blood orange sorbet.

gianduja tart

coconut shortbread, gianduja ganache, candied hazelnuts, flaked 24-karat edible gold, coffee ice cream.

seasonal ice creams/seasonal sorbets

beer

porter

organic/ scotia, california eel river brewing company

ipa

organic/ scotia , california eel river brewing company

kili wit

organic/ hood river oregon logsdon farmhouse ales

red

2011 scholium project

petite syrah "gardens of babylon” blend

2010 autonom rhone blend

central coast, sustainable

2013 matthiasson aglianico

windmill vyd yolo county, sustainable

2012 fausse piste syrah “garde manger”

columbia valley, wa sustainable

nv drew family pinot noir

mendocino county, organic

2013 hobo

cabernet sauvignon

2011 giornata il campo

red blend

2013 hobo rhone

red blend

2013 alta maria carbonic

pinot noir

2012 broadside

bordeaux blend

rose

2013 a tribute to grace rose of grenache

2013 Alta Maria

Rose of Pinot Noir

white

2011 vesper

alcalá

2013 ledge california soul

white rhone blend

2012 scholium project

gemella

2013 teutonic

riesling

2013 camp

chardonay

2013 hobo

tocai friulano

2012 Alta Maria

Sauvignon Blanc

sparkling

Angelo Bortolin NV

Prosecco Valdobbiadene

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1507231_10152344640776793_6494155778014234963_o (1)

Cheese Plate // Selection of house-made nut cheeses, seasonal fruit, mustard, seed-and-herb crackers.

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1400253_10152344641396793_1922371671504671971_o

Space by the chicks behind Design, Bitches. - also known for their work at Superba and Superba Food + Bread

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1495306_10152344640956793_6699270140898034050_o

Seaweed Salad // Romaine, kale, seaweed caesar dressing, avocado, capers, nori, sprouts, pumpkin seeds, pine nut parmesan.

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1496464_10152344641401793_4999326553673372496_o

Cucumber Buttermilk Soup // Almond buttermilk, cucumbers, dill.

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10476097_10152344640961793_8229507255422963782_o

Spagetti alla Carbonara // Kelp and zucchini noodles, black pepper cream, smoked coconut bacon, peas, asparagus, mint, coconut yolk, black olive oil.

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10380540_10152344629366793_4084712651906686975_o

Low-key business meeting spot.

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10636406_10152344629531793_4184012838770331307_o

Spanakopita // Coconut phyllo, almond feta, wilted spinach, cucumbers, dill yogurt.

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1398515_10152344629371793_8899560525013639890_o

Murals in the yoga studio (pictured) and on the building's facade by Angelina Christina and Ease One.

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10636406_10152344629536793_2436359168589167624_o

Sweet Pea Dessert // Sweet pea pistachio cake, strawberries, strawberry gelato, pea tendrils, honey.

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10548200_10152344629386793_1256569047561579791_o

Communal dining space.

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1781539_10152344654121793_7071988660570725342_o

The Springs, located in a converted warehouse in DTLA's blossoming Arts District.