Spring is Chicago restaurant star Shawn McClain’s first local outpost, and some still say it’s his best. The spartan dining room—the building was once a Russian bathhouse, and some of the original white tiles are still on the walls—provides a relaxing environ for McClain’s celebrated seafood-oriented, Asian-inflected fare. The most renowned appetizer is the seared Maine scallop and potato ravioli in a heavenly mushroom black-truffle reduction. That’s just a prelude to the sophisticated entrées, which include grilled Hawaiian prawns and pork belly dumplings, and the Arctic char with toasted sesame risotto and peekytoe crab. The honeydew sorbet in a plum soup makes the perfect light capper for a remarkable meal.

Spring Information:

• Contemporary American menu. Dinner. Closed Monday.