- American
Season's 52
Menu for Season's 52
Menu for Season's 52 provided by Allmenus.com
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Ratings and Reviews for Season's 52
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Apr 27 2012
Sunny M. via Yelp
Big E and I had been eager to get to Seasons 52 for some time, so he booked us a reservation for my birthday (April 17). By the time we and our two friends...read more
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Apr 24 2012
Kevin L. via Yelp
Clear emphasis on presentation, particularly leaning towards trendy. I ordered a minced lamb flatbread (think gyro, but on a flatbread) that was presented...read more
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Apr 21 2012
T m. via Yelp
It's pretty good but it all depends on what you order. Some things are very tasty some not so much. It's a bit overrated and I feel it has gone downhill...read more
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Oct 28 2008
yuppiega via Citysearch
This place is great because there are many seating options, patio, dining room, or bar. The food is really good and it has a grea...read more
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Jul 10 2008
paule123 via Citysearch
Glad we made an OpenTable reservation - when we arrived the bar was packed with people waiting. Definitely a hopping bar scene wi...read more
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May 01 2008
via Citysearch
The food at Seasons 52 was good, but it made me feel like I was in a Dickens novel. I wanted to bust out my best British accent a...read more
The Scene
Mahogany, slate, subdued wall lighting and foliage accents enhance a great open space loosely separated into three sections: piano and bar, dining area with tables and booths, and a kitchen behind glass dividers. The feel is intimate and contemporary; the noise is low. Balmy evenings draw diners out to the cozy patio overlooking Little Sand Lake. The attentive staff answer questions about the fat, carbohydrate and protein content of any dish.
The Food
Banished are fatty rolls and butter, replaced with a spray of olive oil and scrumptious, inventive appetizers: roasted eggplant-Parmesan flatbread with tomato pesto and sushi-grade peppercorn crusted ahi tuna. The grilled Pacific Opah steak entree from Argentina arrives moist and tender, garnished with tomato pasta pearls. Cubed mesquite-barbecue turkey with French pear chutney and wild rice blends sweet and spicy. Irresistible desserts are no-guilt, three-ounce ''mini-indulgences'': carrot cake and blueberry-lemon cheesecake.