This morning we introduce you to a restaurant set to open in the Shops of Legacy on October 4: Seasons52, a “fresh grill and wine bar” that enables guests to “celebrate living well.” The menu is orchestrated by Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmers’ market 52 weeks a year. Master Sommelier George Miliotes (the 152nd master sommelier in the world) has constructed the wine list. The kitchen uses wood-fire grills and brick-ovens to create low calorie meals. “In fact, we make a promise that nothing on our menu is over 475 calories,” says Managing Partner Kean Dahl.
Christine Perez of D CEO attended a preview dinner and files this report.
A trip up to the Shops at Legacy the other night proved to be worth the hassle of fighting traffic on the Dallas North Tollway. I was there for a preview dinner at Seasons52, which opens Oct. 4.
After champagne and samples of the restaurant’s signature flatbreads—fig with chèvre, smoked bacon, mint and wild arugula; chipotle shrimp with roasted poblanos, grilled pineapple and feta—we moved to the dining room for another six courses. Among the offerings, each perfectly paired with various wines: lemongrass sea scallop roasted on a cedar plank, mesquite-grilled lamb rack and quail breast; and ravioli stuffed with fresh goat cheese made by Paula Lambert, who was among the 24 or so guests.
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Seasons52 President Stephen Judge (formerly with MGM Grand and, before that, Rosewood Hotels) introduced Kean Dahl, managing partner, and Ryan Fletcher, executive chef partner, for the company’s Plano venue. The “partner” in their titles is significant Judge said, because they have “skin in the game.” That means he can rest easy at night knowing Dahl and Fletcher are minding the business like they own it, because they do.
Also on hand to describe each course: Master Sommelier George Milliotes and Culinary Director Clifford Pleau, who says he learned a new word in Texas: “pe-can.” The pecans showed up showed up in a fresh salad of field greens with oak-grilled mushrooms and truffle dressing.
Seasons52, which will be familiar to those who vacation in Florida, is known for its fresh food and natural cooking techniques. The menu changes four times a year (thus, the Seasons) and includes weekly fresh features (thus, the 52). All items have 475 calories or less. That also goes for the “mini indulgences,” nine desserts—including chocolate peanut butter mousse, key lime pie, mocha macchiato, and pumpkin pie with gingersnap crust—served in “dessert flights.”
The Plano venue is the first Seasons52 in Texas, but may not be the only one for long. Execs from the company say a market the size of DFW can “definitely” handle more than one location.
