Nice dining room at Seasons 52 in San Diego's Seaport Village
I normally avoid chain restaurants. It's not that I'm a food snob it's that when I want consistency I go to McDonalds. I like restaurants where the chef makes a difference, where food isn't cooked on a conveyor belt. That perfectly describes Seasons 52. With 43 locations, 2 in San Diego alone, there's no getting around it - this is a chain. But with a seasonally changing menu prepared by talented chefs, Seasons 52 rises above and places itself squarely into Good Eats territory, certainly a contender for your next night out. I was lucky enough to check out their new Spring menu - let's have a look.
Start with the Flatbreads
Lobster and Mozzarella Flatbread
Light and crispy flatbread at Seasons 52
Flatbreads are the rage at so many restaurants but so many fail. I'm no flatbread expert but many of them are just bad pizzas. No so at Seasons 52 where the flatbreads are thin and crispy and topped with super high quality ingredients. My favorite has to be the Lobster and Fresh Mozzerella with roasted sweet peppers, slivered scallions, lobster sour cream, and paired with a glass of Chartogne-Taillet Cuvee Sainte Anne Champagne. That's right, don't forget that Seasons 52 has an extensive wine list with 52 wines by the glass always available - try them all!
Oh My Cod!
Ordering something new off a menu is a bit like internet dating. It looks good, it sounds good, but will it meet your expectations when it arrives? Well let me tell you, the Asian Glazed Chilean Sea Bass is one of the most beautiful, best executed fish dishes I have ever experienced, a true 10 on the 1-10 scale, a knockout in both looks and flavor. The black rice was insanely delicious and the glaze was just sweet enough without being cloying. Order this an watch the heads turn at the tables as it passes by, it's that stunningly perfect.
Mmmmm, Meyer Lemon Ricotta Ravioli
Say it - Wow! Yes, this is another example of why I love Seasons 52. The lemon ricotta ravioli was topped with a brown butter sauce, some roasted peppers and English peas and so tangy delicious that its memory is forever embedded into my taste buds.
Even More Good Eats at Seasons 52
Grilling scallops could be a disaster but Seasons 52 knocked it out of the park with their Caramelized Grilled Sea Scallops with Lemon Risotto. Scallops were delicate, the risotto complimented, the fresh peas and roasted asparagus cooked perfectly, this is a top dish. Get this one if you love seafood. But wait... there's more?
Yes, a serious Wood Grilled Rack of Lamb with spring vegetables, Yukon Gold mash and shallot jus. It was gorgeous, perhaps a touch of finishing salt would make it pop. You do bring your own Maldon Salt with you to restaurants, don't you?
Meet the Chef
Chef Mo is the guy who makes it all happen at Seasons 52 at San Diego's Seaport Village Headquarters. With a resume from some of the best restaurants in San Diego he knows his way around the kitchen. So thanks Seasons 52 and thanks Mo for an awesome meal. Chain restaurant? Perhaps. Predictable chain restaurant food? No way! Seasons 52 is good enough to rival the best in San Diego and deserves to be on your foodie bucket list.
Local Wally
