Seasons 52 also features an extensive and diverse international wine list of close to 100 different wines, over 60 of which are available by the glass. This list includes several organic wines as well as Master Sommelier George Miliotes’ “Drink Them Before They’re Famous” recommendations.
I attended a preview media dinner just prior to the grand opening, and had a chance to sample some of Executive Chef Stefan Jarausch's creations paired with the Master Sommelier selections.
We started with slices of two flatbreads; the first a trio of roasted mushrooms with garlic confit, spinach, goat cheese and truffle oil. The second was a chipotle shrimp with roasted poblanos, grilled pineapple, and feta cheese. Both were delicious, but I preferred the shrimp. These were paired with a glass of Chartogne-Taillet Cuvee Sainte Anne, a grower Champagne from Champagne MV.
Next was an amuse of lump crab, avocado, and pico de gallo paired with the Aveleda Vinho Verde from Portugal. It was a perfect bite, light, and refreshing and I wished there was more!
The third course was an organic salmon roasted on a cedar plank, paired with roasted vegetables and a lemongrass scallop. The salmon was cooked to a perfect medium rare, and definitely the star of this dish! The wine pairing was a Mer Soleil Chardonnay, from Sonoma (Central Coast). This was incredibly buttery and oaky, and one of my favorite wines we tried.
Next was a baby spinach salad with Asian pears, toasted pine nuts, crumbled gorgonzola, and white balsamic vinaigrette. The Casillero del Diablo Viogner from Casablanca was a nice pairing, and worked well with the acidity of the vinaigrette.
The next course was my favorite, and what I will probably order the next time I go back - a sonoma goat cheese ravioli with harvest vegetables, black mushrooms, and roasted onion jus. This was paired with the Retromarcia Chianti Classic. I was surprised by the red pairing, but it complemented the dish quite well.
The final main course was a smaller duo of two regular menu items, and possibly the most impressive. It was delicious and hard to believe that either of these dishes were under 475 calories, although the Chef swore it was true. The oak grilled filet mignon was seared perfectly, and I didn't even miss the butter! The mashed potatoes with sour cream rather than cream and butter went with it perfectly. The baby quail stuffed with risotto was outstanding, again hard to believe it was under 475 calories. The two dishes were paired with the Alto Moncayo Garnacha from Capo de Borja and the De Toren Z from Stellenbosch. Both were excellent wines and went well with the meal, but the Garnacha was my favorite wine we tried.
Dessert was a sampling of mini indulgences, and I loved the concept but definitely ate more than one! My favorites were the Pecan Pie, Tiramisu, and cannoli.
I really enjoyed the meal at Seasons 52, and didn't feel like I was sacrificing taste or quantity to eat healthy. With the Burlington location not far from my apartment, and the Chestnut Hill location opening soon, I could definitely see this becoming a regular spot!
