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Seasons 52 Restaurant Review: Seeking to present attractive, contemporary, but healthy fare, this restaurant prides itself on serving good food without all the fat, sodium and calories. Some dishes work, while others need to be reconfigured, in some cases just by using better ingredients. But for openers, start with any of the flatbreads; we especially like the one topped with grilled steak and mushrooms dabbed with Salmon Valley blue cheese. Share it with friends or add a salad if enjoying it as a main dish, and your caloric intake is low while your taste satisfaction rating will be quite high. But skip the shrimp-and-crab-stuffed mushroom caps cooked in a snail-shell casserole dish and lying tasteless under an armor plating of over-baked Parmesan. Scallops are first-rate, with roasted asparagus and pearl pasta. Desserts are tiny "mini indulgences" of delectable and sinfully rich treats. The wine list, while not classically deep, is well chosen for this menu and its audience, with great choices from Spain to South Africa. More than 70 are offered by the glass, and when ordered, are presented with the bottle and good glassware.