The Indiana Insider Blog

Seasons 52 is indulgence without guilt

In the two years that I’ve been blogging for the Indiana Insider, I’ve gotten to do some pretty cool things. I’ve soaked in the role tiny Fountain City played in the underground railroad. I’ve gone upside down in a World War II-era stunt plane at the Gary Air Show. I’ve tooled around the Indianapolis downtown canal on a Segway. I’ve taken a much needed mom’s time-out at the French Lick Resort. Rounding out my top five is definitely being a guest at a chef’s table experience at the new Seasons 52 restaurant at Keystone at the Crossing in Indianapolis last week.

Typically, I’m partial to independent eateries. The new Seasons 52 in Indianapolis is the 16th location in the U.S.  for this casually sophisticated restaurant chain. However, that’s a fact I am willing to overlook given the restaurant’s other marks in the “plus” column.

The entree menu at Seasons 52 changes four times a year to correspond to the changing seasons and flavors that come with them. The side menu changes weekly in order to showcase the freshest local ingredients. Oh, and nothing on the menu is over 475 calories!

The decor is warm — rich woods and earthy tones. While it’s not hoity-toity dining, you wouldn’t want to head there in old jeans and t-shirt either. Think something you might wear to a party at your boss’s house. Dressy casual, I think.

If you have a special occasion, I highly recommend the Chef’s Table experience. I joined seven other bloggers at the chef’s table, located close to the kitchen (but not so close to be noisy) in a cozy spot set apart from the rest of the restaurant.  Here’s the menu we enjoyed:

Arrival: Seasonal Flatbreads

Amuse Bouche: Lemon-Roasted Shrimp served with Fresh Fruit Salsa

First Course: Salmon & Scallop Roasted on a Cedar Plank served with Broiled Lemon

Second Course: Organic Arugula Beet Salad

Third Course: Goat Cheese Ravioli with Roasted Garlic and Sweet Basil in a Light Tomato Broth

Fourth Course: Lamb Chop and Glazed Shrimp served with Truffle Mashed Potatoes and Seasonal Vegetables

Fifth Course: Selection from Seasons 52 Signature Mini Indulgences

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Goat Cheese Ravioli with Roasted Garlic and Sweet Basil

Several of the courses were personally presented by Chef Bill. My favorite is a toss-up between the cedar plank salmon and scallop and the goat cheese ravioli. Both would probably qualify for that Food Network show “The Best Thing I Ever Ate.”

But trust me, I ate it ALL. It’s amazing how much food you can eat when you are able to linger at the table and not have to scarf down your food to appease restless kids or try to make it to the movie on time.

With each presentation, our server Nicola brought out a wine specially paired with that particular offering. She explained what to expect from the wine and why it was chosen to go with that particular course. Seasons 52 has 100 wines available by the bottle, 60 of which are also available by the glass. I’m not a huge wine fan, but I could learn to be if I spend much more time at Seasons 52. I even found a red wine that I quite liked, not an easy feat. (I think it was the Sierra Cantabria.)

When the meal was over, I didn’t want to leave. The combination of good company and great food made me want to stay until dinner time. I’ll definitely return to Seasons 52, whether its for lunch or dinner or to enjoy the nightly entertainment in the bar.

Have you had a chance to try Seasons 52 in Indianapolis? What did you think?

Amy Magan received complementary goods or services from the organization(s) that was the subject of this blog post in exchange for blogging services. For more information, please see our FTC Disclosure page.

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Written by : Amy moved to Indiana for college in 1988 (Go Bulldogs!) and has never left. Married with three children, she's always on the lookout for fun and affordable things to do in Indiana. Elsewhere on the web, you can find Amy at The Fourth Frog Blog and All Things Aging. Amy receives compensation from the Indiana Office of Tourism Development for blogging. For more information, see our FTC Disclosure page.