Writing with praise for Spring Restaurant, which we visited last night on a one night junket from Milwaukee. After a little confusion at the host table, we were shown to our table by a gracious and engaging host/server. He helped us to a great bottle of La Bete Pinot Gris and introduced us to the menu. Perhaps the greatest coup of the night was having one of the chefs, on a night off, seated at the table next to ours. We were the table that the rest of the crew wanted to show off to the chef. Jeff, the primary server was stellar, walking through the menu with us. Oysters with fresh horseradish root, yellowfin tuna with white Italian anchovy, and the foie gras mousseleine with pineapple quince and chammomile reduction were superb beginners. The latter was the best foie gras we have ever had. Jeff indicated he had 911 on speed dial in case the foie gras overwhelmed us, as it almost did. For entrees, we experienced the Maine skate wing, a most extraordinary seafood, and diver scallops over braised oxtail with wild mushrooms. The entrees were perfectly completed by a glass of Caillot and glass of Copertino, respectively. Dessert was a blur, involving beignets and ice cream. We finished off with a house specialty chai shooter, Jeff called us a cab, and we can't wait to go back. We recommend it without hesitation, and send out our praise to Jeff, our "other server", the kitchen and all at Spring.