Seasons 52 is Crabtree Valley Mall’s very own seasonal, fresh grill. Seasons 52 was built on the mission to provide its customers with the finest quality ingredients possible, at the peak of their freshness. The fresh grill’s seasonally-inspired menu is ever-changing to ensure that the best of each season comes straight from the farm to their dining tables, and is currently highlighting National Strawberry Month. The ambience at Seasons 52 highlights the rustic, earthy nature of its food—the walls and ceilings are covered with light wooden panels and dim track lighting, and the plush dining booths are separated by plots of large, winding trees and plants.
I had a completely unique and extraordinary experience at Seasons 52 to celebrate National Strawberry Month. The meal began with a seasonal strawberry amuse-bouche: a local strawberry pickled in 15-year-aged balsamic vinegar topped with a dollop of crème fraiche and sprinkled with Hawaiian black sea salt granules and fresh basil. The bite was simply otherworldly and sent my taste buds into a swirling frenzy—setting the bar high for the rest of the meal.
Next, one of the bartenders presented us with martini glasses filled with their strawberry basil infusion cocktail, a seasonal signature. Fresh strawberries are steeped in Prairie Organic Vodka for seven days, then the vodka is strained and paired with agave and fresh basil leaves. The drink was the epitome of refreshing, and left a lingering desire for more after each sip—hands down the best martini cocktail I’ve ever had.
Our first course consisted of the seasonal strawberry spinach salad. The crunchy spinach leaves were topped with spring strawberries, pea tendrils, toasted almond slivers, gorgonzola and a white balsamic vinaigrette. The salad was the perfect blend of sweet and savory. The toasted almond slivers added a balanced, crunchy counterpart to the creamy, sharp gorgonzola. The spinach leaves were dressed to perfection and certainly lived up to, if not surpassed, any expectation.
The Seasons 52 staff also have an extensive knowledge of global wines. Their sommelier seeks out new wines from not only already well-known regions, but also from up-and-coming vintners from all around the world. To go along with the entrees, we were presented with a Delas Saint-Esprit red blend from Côtes du Rhône—a smooth wine with notes of strawberry and plum. It paired nicely with my entrée of slow-braised beef short rib with stone ground cheddar grits, roasted heritage carrots and horseradish crema.
Following the extremely tender short rib, a mini indulgence of strawberry rhubarb cheesecake was presented on the table. The miniature glass jar was filled to the brim with colorful layers of vanilla bean cheesecake, strawberry rhubarb compote and graham cracker crust. It was topped with a house made sugar cookie and sprigs of mint. The dessert was absolutely fantastic—the cheesecake was the perfect sweet, creamy consistency and was complimented well by the tangy compote.
Overall, I was extremely impressed by the quality of Seasons 52 and very much appreciated the high standard of locally-sourced, seasonal ingredients. The seasonally-inspired menu yielded an amazing celebration of National Strawberry Month.
Special thanks to Tabletop Media for the delicious complimentary snacks. These reviews are entirely honest and my own.