WONDERFUL AUTUMN DINING AT SEASON’S 52
By: Mark Kent
Delicious seasonal-inspired cooking brings new items to the fine restaurant menu where every item is” less the 475 calories.”
The 5 menu flatbreads are standard offerings, we sampled artichoke and goat cheese this review- We had tasted their spicy Chipotle shrimp, their steak and cremini mushroom, ripe plum tomato and garlic chicken in the past. Each was a large portion of fine, creative delights.
Try any or all.
New appetizers included a magnificent New England venison chili- superb with great taste and texture and just the right amount of spice-a must try! The grilled BBQ shrimp with guacamole and corn salad plus tomato salsa verde was a winner as were the Prince Edward mussels in marinara sauce. All three are perfect dishes. There are seven additional appetizers listed.
Four small salads are featured plus four entrée salads with sesame duck salsa as the fall addition. We found the duck a bit too spicy and it lost much of the true duck taste because of the sauce.
Listed as ‘Fish and Seafood” were five standards including caramelized grilled sea scallops and cedar plank roasted salmon-each perfection with true tastes and accompanied by asparagus, tomato-mushroom pearl pasta, carrots and bliss potatoes. The Chef’s evening dinner specials included market priced Florida stone crabs- medium size, with little flavor and a so-so mustard sauce. I had sampled Chef’s lobster and shrimp spring roll and sampled his grilled shrimp and scallop ceviche previously and can recommend both highly.
My food companions Robin and Len joined me in savoring these fine dishes. FYI-try another of my menu choices – the grilled boneless rainbow trout- a large portion of excellent fare.
The five menu listings as “Poultry and Meat” included the standard pork tenderloin, lamb T-bone chops, oak grilled filet mignon, bone-in strip steak and-our choice this review- all natural grilled chicken with a tamarind glaze and served with sweet potato mash and pumpkin seeds.
The chicken was tender, moist and had the true taste we applaud – a winner!
The Chef’s dinner specials listed a snapper curry, a tuna steak and a grilled quail. As the specials change nightly – look for these in the future.
Season’s 52 is well known for their mini indulgences – individual sweet servings of classic desserts-8 varieties, each a rich ending to a fine meal-and each a taste delight.
Season’s 52 seats 245 inside and 50 on their patio. Open 7 days from 11:30AM to 10PM weeknights; Friday, Saturdays and Sunday to 11PM There is an extensive wine menu – some 38 whites and 50 reds-many per glass as well as per bottle. Nine martini and up drinks, 18 domestic and imported beers plus 20 listings of cognacs, brandies, single malt scotches and cordials are listed. Pricing is reasonable for quality food and drink.
Season’s 52 is located at 2300 NW Executive Drive (off Glades Road) in Boca Raton (561-998-9952). With its fine food and superior service, we suggest you – Go and enjoy!
