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Lush Life Hospitality Group · Concept 01
2 Spring
A mid-century American brasserie rooted in the golden era of Long Island dining — where craft cocktails, seasonal ingredients, and unhurried elegance come together.
Location | HoursSunday - Thursday: 5:00 PM - 9:00 PM | ReservationsOpenTable or call | Private DiningUp to 150 guests |
The Story
A brasserie for Long Island's golden era
2 Spring takes its name and its spirit from the intersection where Oyster Bay's storied past meets its thriving present. The restaurant channels the confident hospitality of the mid-twentieth century American brasserie — where the bar is the center of social life, the menu is unapologetically satisfying, and every detail has been considered.
Chef Jesse Schenker draws from the bounty of Long Island's North Shore — local oysters, East End produce, and the day's freshest catch — presenting them with the straightforward elegance that defines the genre. Everything is prepared in-house from thoughtfully sourced ingredients; we cook exclusively in beef tallow, butter, and olive oil, never seed oils or processed shortcuts. This is not cuisine that asks to be deciphered. It is food that asks to be enjoyed.
The dining room, designed with warm brass fixtures, leather banquettes, and walls lined with local photography, recalls the rooms where the best meals are unhurried, the conversation flows as freely as the wine, and guests always leave feeling the world is a more civilized place than when they arrived.
Our Standard — 01Every Course, Prepared to OrderEvery course on the tasting menu is prepared in this kitchen, to order, every service. Nothing is pre-plated. Nothing arrives from an outside supplier. The team builds the menu from scratch daily. | Our Standard — 02Bread & Pasta Made Fresh DailyBread arrives each morning from Provisions Bread & Cheese, baked before service. Our pastas are made in-house — rolled and cut the day they're served. At this level of cooking, these aren't embellishments. They are the baseline. | Our Standard — 03No Seed Oils. Not in This Kitchen.We cook with beef tallow, butter, and olive oil. Seed oils have never been used here. For a restaurant at this level, the fat is the cooking — it carries flavor, affects texture, and matters as much as the technique applied to everything else. |
What Defines Us
The Essence of 2 Spring
The North Shore TableEverything on the plate has a provenance: oysters from the bay at the end of the street, produce from the East End farms we visit each season, fish pulled from Long Island Sound that morning. | The Brasserie SpiritA room built for lingering. The bar anchors the space, the banquettes invite long evenings, and a team trained to read the room ensures every table feels like the best seat in the house. | The Craft Cocktail ProgramOur bar director has built a cocktail list that takes the classics seriously — not as museum pieces, but as living recipes that become better with local gin, seasonal citrus, and genuine technique. |
“The kind of room where you arrive for drinks and find yourself still at the table three hours later — which is precisely the point.”
— Concept Philosophy, 2 Spring
As Seen In
"Chef Schenker has created something rare on Long Island — a restaurant that feels of its place without being provincial, and classical without being dated." — Newsday, Dining | "The duck alone is worth the drive. The rest of the menu confirms that 2 Spring is the North Shore's most quietly assured table." — Long Island Press | "A room that understands hospitality at its most essential: impeccable ingredients, confident cooking, and a staff that genuinely wants you to have a wonderful evening." — Avenue Magazine |
Reservations
Join us for an evening
2 Spring accepts reservations via OpenTable or by phone. Walk-ins are always welcome at our 12-seat bar where we serve the full menu or in our dining room. For private dining inquiries — intimate celebrations, buyouts, and milestone occasions for up to 150 guests — please contact our events team directly.
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Sunday - Thursday | 5:00 PM – 9:00 PM |
Friday & Saturday | 5:00 PM – 10:00 PM |
Brunch | 12:00 PM - 3:00 PM (Saturday & Sunday) |
Monday | Closed |