For some reason I am always pleasantly surprised when I dine at Seasons 52. I don’t know why. They use fresh, seasonal ingredients, have 52 wines by the glass, and offer “gluten-sensitive” options for several items on their menu. These are all things most definitely up my alley! Did I mention they have wine flights?! They are constantly updating their menu with the tastes of the season, everything I’ve ever tried has been wonderful, and people that I’ve gone with have always loved it. They have locations across the country with two in Houston (Westheimer and City Centre).
For my last trip, Seasons52 invited me and a guest to a preview of their new Spring menu. They comped our dinner and drinks, but I assure you everything in this review is from my own heart! My friend, Zack Baxter, and I started out the evening on their patio to enjoy cocktails. Zack had the Hawaiian Pineapple Cosmopolitan and I enjoyed the fresh orange-infused Organic Sunshine Martini. We both decided both of these cocktails were, in the best way, dangerous!
Their patio is on Westheimer, but the greenery blocks out the sound just enough. You know I will always choose patio seating over inside seating. Not to mention, the inside of the restaurant is quite dark and is not ideal for food photography. I’ve considered many ways to describe the decor. In my millennial opinion, it’s somewhat dated. It, and the music, speaks to an older crowd. But I’d rather a restaurant put more energy into their food than their interior design.
We moved inside and were able to sample some Brazilian wines they are currently featuring. We tried the Crispy Prosciutto & Asparagus flatbread (which was a little light on toppings) and the Lobster & Fresh Mozzarella flatbread with roasted sweet pepper, scallions, and lobster sour cream. The latter was definitely the winner. It was a pleasure to be able to meet the chef so that he could explain some of the trends and flavors on the new Spring menu. Lots of lemon, basil, and strawberries. He also introduced us to fiddle head ferns, which taste sort of like a green bean and apparently are quite expensive because they are so seasonal. They’ll only have them this month!
We sat down and were given our six course menu with wine pairing. Perhaps I should have gone easier on that lobster flatbread.
The chef first sent out an amuse-bouche, or bite-sized hors d’oeuvre, of chilled shrimp with veggies and micro greens. Refreshing!
Then, a salad of spinach, sliced strawberries, pea tendrils, toasted pine nuts, Gorgonzola, and 15-year aged balsamic drizzle. Spinach and strawberries are always a favorite of mine, and I loved the white balsamic vinaigrette.
When there are scallops on the menu, I almost always order them. I don’t ever make them at home and especially not like these Caramelized Grilled Scallops with Lemon Risotto. Look at those grill lines! They were cooked perfectly, and while I don’t normally eat risotto, I tried some for research and loved the lemon flavor with the scallops.
Zack went on and on about this Meyer Lemon Ricotta Ravioli. Lucky for him, I’m not a pasta-eater, so he got to indulge in all of it (sans one bite that he let me try). I’ve had a thing for roasted red peppers lately, so I loved them on the ravioli. Per Zack, order this appetizer!
Holy God. And this was only our first entree. Wood-grilled Rack of Lamb with spring vegetables and Yukon Gold mash. [Fancy] meat and potatoes [and veggies]. This dish is going to satisfy a lot of Seasons52 guests. Look at that rack!
My favorite entree, and again because I never cook it at home, was the Chilean Sea Bass. Served on a bed of black rice, and drizzled with an Asian glaze. After all of this food, I don’t know how I finished this, but it was that good, so I did. And then ate dessert.
But which one to choose? Oh, we don’t have to choose, we can try them all? OK! Apparently, we did a better job at polishing them off than our server’s other table. Unfortunately, I really can’t tell you which one was my favorite. You can’t go wrong with these little personal dessert shots. There are so many flavor combinations (raspberry & chocolate, key lime pie, chocolate & mocha, peanut butter & chocolate, s’mores, and more), you might just have to order two.
Check out Seasons52 menus on their website and click on the “Chef’s Suggestions” menu for these new spring additions. Then, head to their patio, order a strawberry-infused vodka and basil martini, and take in all of these flavors of the season!
Monday – Thursday
11:00 – 10:00
Friday – Saturday
11:00 – 11:00
11:00 – 9:00
Monday – Friday
4:00 – 6:30