I was invited to an exclusive VIP Media preview lunch at Seasons 52 hosted by the Executive Chef and Master Sommelier. The highly acclaimed fresh grill and wine bar restaurant, is scheduled to open March 26, 2012 at Roosevelt Field Mall in Garden City.
Seasons 52, which debuted in 2003 provides guests with a fresh dining experience, enabling them to celebrate living well. The menu is orchestrated by award-winning Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmers’ market – 52 weeks a year. The award-winning wine list created and developed by Master Sommelier George Miliotes – one of 180 Master Sommeliers worldwide – is consistently praised for its diverse international selection of 100 wines, including more than 52 offered by the glass.
“We use natural cooking techniques like wood-fire grilling and brick-oven cooking, resulting in meals that are naturally lower in calories,” said Dominick Delledera, Managing Partner, Seasons 52 at Roosevelt Field. “In fact, we make a promise that nothing on our menu is over 475 calories.”
Seasons 52 changes the menu four times a year and offers weekly fresh features to truly capture the flavors of the season. Menu favorites include signature flatbreads and mini indulgence desserts, which are the bookends to a complete and ever-changing dining experience.
The launch of Seasons 52 at Roosevelt Field marks the highly anticipated entry of the award- winning restaurant concept into the New York market. The multi-level Roosevelt Field location, which will be the concept’s 22nd restaurant, is estimated to seat approximately 400 diners and will feature a piano bar with live entertainment each night, as well as a total of five private dining rooms and an exclusive chef’s table for a smaller, more intimate, dining experience.
Leading Seasons 52 in its bold national expansion is company President Stephen Judge, who joined the organization in March 2007, following executive management positions with the MGM Grand in Las Vegas and Rosewood Hotels & Resorts. Mr. Judge is confident that Long Island diners will appreciate Season 52’s fresh approach to dining and its culinary-savvy menu selections.
“We consider ourselves to be a ‘change’ restaurant that is right for the times,” said Judge. “We celebrate change and innovation every day, and offer our guests a unique dining experience that provides positive lifestyle benefits.”
Seasons 52 is recognized as a forward-thinking restaurant concept that is “right for the times” and always offers guests something new to discover. Known for its seasonally inspired menu and fresh approach to dining, the award-winning concept has capitalized on meeting the demands of today’s sophisticated, culinary-savvy diners.
Here is some of what we ate:
LUMP CRAB AND HAAS AVOCADO
ARTICHOKE & GOAT CHEESE FLATBREAD
CHIPOTLE SHRIMP FLATBREAD
ORGANIC FIELD GREENS WITH GRILLED PORTOBELLO MUSHROOMS, TOASTED PISCTACHIOS AND TRUFFLE DRESSING
ORGANIC SALMON AND LEMONGRASS SEA SCALLOP ROASTED ON A CEDAR PLANK
SONOMA GOAT CHESSE RAVIOLI WITH ROASTED GARLIC, BASIL AND LIGHT TOMATO BROTH
MESQUITE GRILLED SIRLOIN, QUAIL, MASHED SWEET POTATOES AND BOURBON CHILI GLAZE
MINI INDULGENCES DESSERTS