Seasons 52 is a “fresh grill and wine bar restaurant” that focuses on using farm fresh ingredients to create a unique and innovative menu that complements the changing seasons. If I had to describe the concept of Seasons 52 in six words it would be: Local Farmer’s Market Meets Fine Dining. Sustainability has taken some root here in San Diego and it seems as though the public is truly learning to appreciate food that is grown and prepared in a way that is conscious of the environment, as well as our personal well being. If the birth of another sustainable restaurant in this beautiful city does not have you jumping for joy, then this next fact will: every item on the menu is under 475 calories! Yes, you read that right. Now that I have your attention, I will take you on a visual journey through the experience that left me speechless.
[store front of Seasons 52 at UTC]
Gorgeous. I already knew the ambiance of the restaurant was going to be filled with “ooh’s and aah’s” when I reached my destination.
The “Chef’s Dining Room” is located towards the front of the restaurant, and neighbors the kitchen and private wine cellar. The wall inside features a rack of spices that creates an aromatic accent to the fabulous room. Fancy!
We took a tour through the “open kitchen” that is visible to patrons while dining. All the magic is created right here, folks. That is a picture of the award-winning chef, Clifford Pleau, who is the mastermind behind it all. Another fact I want to share with you is that all the cooking at Seasons 52 is done on a grill that is fueled by wood. Truly sustainable, right?
Moving on from the kitchen to the private dining area, Field Sales Manager Rachel Spillane described the “Napa Room” and “Sonoma Room” which can be reserved for your next event! Directly outside these rooms is the patio, which is open to all patrons and is the perfect place to lounge and enjoy cocktails by the fire.
Another feature of Seasons 52 that sets itself apart from the rest is the man behind the piano who will serenade you. Just kidding, he won’t. He will however, play soothing jazz music seven nights a week. Pretty cool, right? Now, let's talk food...
[Chipotle Shrimp Flatbread with Roasted Poblano Peppers, Grilled Pineapples and Feta Cheese]
[Artichoke + Goat Cheese Flatbread with Leaf Spinach, Balsamic Onions, and Roasted Peppers]
First taste of heaven! The flatbreads were passed around by the server while everyone gathered near the bar, waiting for Grand Master Sommelier George Miliotes to officially host the lovely evening.
[Dungeness Crab + Haas Avocado Amuse, paired with Aveleda Vinho Verde, Portugal 2011]
[Organic Salmon, Lemongrass Sea Scallop + Farmers Market Vegetables
paired with Mer Soleil Chardonnay, Central Coast 2010]
The salmon was cooked on cedar plank wood. The meat was soft, juicy, and cooked to perfection and married so well with the scallop. It was divine!
[Organic field greens, Grilled Portobello Mushrooms, Toasted Pistachios, Aromatic Truffle Dressing
paired with Sinskey Pinot Noir, Carneros 2009]
The salad entrée was presented using a hollow glass cylinder directly onto the plate. Very unique. The smokiness of the caramelized portobellos and truffle dressing complemented the simple field greens. Easily one of the best salads I’ve ever had.
[Sonoma Goat Cheese Ravioli, Roasted Garlic, Basil, Organic Tomato Broth paired with Retromarcia, Chianti Classic 2009]
[Mesquite-Grilled Piedmontese Strip Steak + Manchester Farms All-Natural Quail, Mashed Sweet Potatoes and Bourbon-Chili Glaze paired with Alto Moncayo Garnacha, Campo de Borja 2009 and De Toren Z, Stellenbosch 2009]
Oh goodness, the strip steak. Cooked to the perfect shade of doneness and soaked in the bourbon-chili glaze. I wasn’t a fan of the quail, however, I thought the texture was a bit rubber-y.
Here is a picture of a lovely stalk of brussel sprouts which the chef let me take home.
I am not much of a dessert person but it was hard to turn down these “mini indulgences” because they are so aesthetically appealing! Dessert was paired with yet another glass of wine (but, of course), Selbach-Oster Bernkasteler Badstube Riseling Auslese, Mosel 2010.
Again, thank you to Chef Clifford Pleau and Grand Master Sommelier George Miliotes for a spectacular evening! I want to especially thank Marguarite Clark Public Relations for the invitation.
I can easily say without a doubt that every dish on the menu that night was nothing less than excellent. I still cannot wrap my mind around the fact that everything is under 475 calories. Truly amazing! My taste buds are yearning for that perfectly cooked pink salmon!
Must. Go. Back.
Thanks for reading!