Seasoned to Perfection: Seasons 52

By: T. R. White

During a recent trip to visit our Atlanta UPGRADE group, we stumbled upon a new gem in Atlanta's already sparkling dining scene. Mykeon Smith and I had rooms at the W Hotel at Perimeter Mall. We exited the lobby and asked for a recommendation from the valet attendant. He had been helpful all week, so when he said check out the new place right across the parking lot, our decision was made. The weather was rainy, so not having to drive too far made the choice that much more enticing.

Seasons 52 had a very Asian-inspired feel. There was a nice seating area with leather chairs just off of the hostess station, and as we entered just after brunch we noticed that the large restaurant was already half full. The restaurant is casual and elegant all at once. There were six people in our party so we were seated in a large booth in the bar area. A jazz musician played jazz standards and sang classic tunes throughout the afternoon.

Our server, Jason, was very knowledgeable about the menu offerings. We kick-started our meal with a bottle of _______wine, which had a light and fruity taste that pleasured everyone's palates. We all commented on how much it tasted like different tropical fruits more than wine. Wines were stacked in two different areas in the restaurant. We later found out that the wine is exclusive to the Seasons 52 restaurants. Very impressive.

We moved right into our meal choices with Jason's recommendations and suggestions. Seasons 52 prides itself on very fresh and healthy menu selections. Nothing on the menu is fried and many of the vegetables for the dishes are grown locally. Jason also mentioned that one of the seafood offerings from the previous month had to be flown in daily via private planes.

We chose a jumbo stuffed shrimp and lump crab pasta dish, a shrimp fusilloni pomodoro with fresh vegetables and two versions of the cedar plank salmon. Mykeon had the traditional version, while I had a lower calorie version that was hand rubbed with Joe's special seasonings. (Joe was the founder of the restaurant.) All of the dishes were excellent and the presentation was delightful. We had carrot with its husk peeled back, but still attached, carrots that still had green leaves attached to the tops, plus fresh fruit, sliced and grilled along with our fish and placed on the cedar planks. The portions initially seemed small, but towards the end of our meal we were all completely satisfied and we had just enough room for dessert.

Dessert is where Seasons 52 really impressed us. Instead of huge slices of sugary sweets, Seasons 52 traditional desserts are presented in small, square, shot-like glasses called mini indulgences. They offer key lime pie, cheesecake, carrot cake, red velvet cake, rocky road, tiramusu, etc. and a chef's wild card mini of fresh fruit. I believe we tried all of them that day. Each and every bite was heaven and we all left with smiles.

On the website for Seasons 52, they announce that they offer "a warm and welcoming adult atmosphere you'll want to return to often. Come enjoy the pleasures of outstanding food expertly prepared, great wines and the company of good friends." We totally agree, Seasons 52 management and staff are exemplary, and we highly recommend it.

For more information on Seasons 52 visit them on the web at WWW.SEASONS52.COM.

For more of Travel & Leisure pick up the current issue of UPGRADE on newsstands now or SUBSCRIBE today.