New Spring Menu at Seasons 52

by Steven Doyle

Seasons 52 is known for their bright and low fat cookery. As bikini season fast approaches this can be a good thing. But how do you cook without copious amounts of butter? Evidently quite well based on the new menu that rolled out last evening. We were invited to stop in and sample some of the new fare that is rolling out as part of Season’s new Spring menu, and found much of this fresh approach packed with flavor.     

Artichoke is a theme that runs fairly consistently through out the new menu starting with an Artichoke and Goat Cheese Flatbread. The flatbread was whisper thin and very crisp. This is in sharp contrast to a flatbread we sampled recently that was more like a Chicago-style pizza. The Season’s flatbread is one of their strengths and a must try item.

Another must is their Artichoke Stuffed Artichokes.  This is an artichoke that is filled with even more artichokes. The dish actually makes sense and is one of those shared type of appetizers that is fun to eat and unique.

There were a few entrees that were inspiring, including the tiny lamb t-bones and spicy snow peas and shiitake mushroom plate. Both entrees were power punches of flavor.

No visit to Seasons 52 is complete without dessert.  After all you went an entire dinner without butter and deserve a shot of key lime pie or fruit filled cheesecake. There are so many choices it had the table squealing with joy.

Seasons 52 is owned by the same people that operate Capitol Grille and Eddie V’s.


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Filed under chefs, Plano, restaurant news, Spring Menu

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