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Seven Spring Food & Wine (CLOSED)

  • $$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Eclectic & International, Sushi, Wild Game
  • 7 Spring St, New York NY10012 40.7212763 -73.9943781
  • (Btwn Elizabeth St & Bowery)
  • click map to interact
  • (212) 343-7328
  • 0

User Ratings (Based on 2 reviews)

2.945
Food 3.0 Value 2.5
Service 3.0 Atmosphere 3.3

Other Restaurant Info

Phone:
work
(212) 343-7328
Fax:
fax
(888) 573-7138
Website:
www.sevenspringfood.com
Notes:
Major Credit Cards
Hours:
Tue-Thu: 5pm-10pm Fri-Sat: 5pm-11pm
Serves:
Dinner
Features:
Group Dining, Delivery, Wheelchair Friendly, Accepts Credit Cards, Take Out

User Reviews

  • Seven Spring Food & Wine

    Posted by Jamie on 01/12/2012

    Subpar Food

    I came here with a couple of my friends, and the food was not good. The salmon was overcooked, and my waitress looked like she was 14 years old...The drinks were bland and the dessert was something you can get at a local grocery store.

  • Seven Spring Food & Wine

    Posted by Paul B. on 01/05/2011

    Japa-Pana-merican food at its best

    Having heard all the buzz, I stopped by a few evenings ago to visit Seven Spring Food and Wine, a new restaurant and wine bar at--you guessed it--Seven Spring Street (at Bowery). As a music fan and foody, I am always on the hunt of something new, delicious and convenient to Crash Mansion, Bowery Ballroom, and the club scene of the East Village and LES. This cheerful little spot fits the bill perfectly. The restaurant is intimate and cozy, with a short wine bar, glowing hardwood floors, and a fun view of passing pedestrian traffic on Spring St. I ordered a shrimp tempura roll, fried plantains with spicy sauce, and sancocho, a Panamanian comfort food chicken soup. Each dish was cooked exactingly, with great attention to balance and consistency of ingredients and flavors. My shrimp tempura roll was so good I ate most of it without the customary sliced pickled ginger, soy sauce and wasabi accompaniments. When I did garnish my roll, I was impressed that the ginger was its natural color (not dyed pink) and was sliced very thin, both indicators of serious sushi-craft. The wasabi enjoyed the full heat of its horseradish; I appreciated that it had not been dumbed down for the (supposed) American pallet. Fried plantains with spicy sauce were likewise cooked to a wonderful not-too-crunchy, not-too-mushy consistency, a craft frequently overlooked in what many consider a pedestrian Panamanian staple. Sancocho, a Panamanian home-style chicken soup, featured tender chunks of white chicken, and the chef did not make the common mistake of over-salting his broth. Lastly, the kitchen favored me with a sample of delicately battered and fried tuna "nuggets." These were neither over-cooked nor battered beyond recognition, and exploded with fresh tuna flavor. I will definitely be bringing friends and out-of-town visitors to Seven Spring Food and Wine.

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