
Clams, chorizo, & tomato
$$$, Happy Hour, Modern, Full Bar, New American, Venice
"There's a great brininess to the clams, just enough spice from the chorizo, and enough sauce to enjoy dipping your bread into."
Tony Esnault is the chef at Spring and co-owner of Church and State. Born in the small town of Saumur in France’s Loire Valley, he sharpened his culinary palate as a boy, eating fruits and vegetables from his grandparents’ farm. Among his earliest memories was the excellent cooking of his grandmother, which in turn inspired his love of cuisine and appreciation for the finest ingredients.