Taking a look back through the archives I see that I’ve written about Seasons 52 every year for the past three years (2013, 2014 and 2015). When I was invited to attend a blogger tasting event at the San Diego Seaport District location I couldn’t say yes fast enough!
Denise was my dinner date for the evening and we started off the evening with cocktails and flatbreads seated around the fire pit on the patio.
We first tasted the Pumpkin Pisco sour which was made with pumpkin vodka, pisco and aromatic bitters. Apprehensively I tasted it and really enjoyed it. After finishing it off I next sampled the Perfect Storm.
Ingredients in this libation include Absolute Pears, Elderflower liqueur, fresh Bosc pears and thyme. It was very refreshing and light tasting.
My favorite flatbread was the trio of roasted mushrooms although the lobster and fresh mozzarella option was very tasty as well.
Executive Chef Steve De Barril spoke with us about the menu, the restaurant and answered some questions before we went in to dine. He shared that recently Seasons 52 has expanded their menu offerings to higher caloric items in order to appeal to everyone in the group; not just the calorie counters.
That’s fine with me as long as there continues to be lower-calorie menu items and everything is fresh.
After Chef spoke, we were escorted to our tables. Denise and I were seated at a table with a great view of the kitchen in action.
The restaurant ambiance is warm, casual and elegant all at the same time. Denise and I were advised by our server, Fabiola, to order whatever we wanted off the menu. We decided on a couple of appetizers to start before getting to the hard part of choosing the entrees.
This Kabocha squash ravioli was ridiculously good. I could have just eaten a huge bowl of these and call it a night.
The blistered Shisito Peppers couldn’t compete with the ravioli in my opinion but were very good (and lower calorie!).
Denise had the Porcini mushroom bisque while I went with….
The butternut squash soup. It was delicious and the shitake mushrooms on top brought the taste to another level.
Denise had selected the cedar-plank roasted salmon which came with roasted vegetables that I wanted to snatch from her.
I had the wood-grilled pork tenderloin which I enjoyed just as much as the last time I had it! So many great flavors that marry very well together.
We ordered a couple of vegetable sides. I felt the roasted acorn squash (with maple brown butter) was a tad under-cooked so wasn’t able to enjoy it. However, the caramelized Brussels sprouts were divine! The bacon and Parmesan made the dish.
Then Fabiola brought us the dessert tray. I’ve shared before my love of the size and presentation of desserts at Seasons 52. The hard part is selecting just one or two.
We selected these three: Apple pie, chocolate smores, and pecan pie. All three were delicious but I would say the smore was a tad overpowering with the chocolate (and I’m a confirmed chocoholic).
I’ve had the pecan pie before and love it but was surprised how much I enjoyed the apple pie. The spices were just right and the apples extremely fresh. The cheddar stick was a perfect accompaniment.
It was the perfect way to cap a great evening. We were surprised to find it was nearly 9 pm as we left the restaurant already planning our next visit!
Disclosure: Our meals were complimentary with no obligation. There was no other compensation and all opinions expressed are 100% me!