In Colorado, we've come accustomed to the reality we can experience all four seasons within a given day. Rain or shine, hail or snow, the fact is—the good people of Colorado can embrace change.
The new opening of restaurant chain Seasons 52 in Lone Tree, CO is ever changing. The grand opening will be on August 21st 2014 conveniently located at the Park Meadows mall. The restaurant prides itself on creating seasonally inspired cooking. Guests can expect a seasonal menu that incorporates all organic and farm fresh ingredients of that season. The restaurant uses rustic style cooking such oak-wood grilling and roasting to bring out the foods natural flavors. All of the items on their menu are 457 calories or less, all of which are without compromising taste. “We are able to create our menu 475 calories or less by taking out the fat and adding good natural ingredient to our dishes”, says Managing Partner Matthew Youssef for Seasons 52. The restaurant also caters five alternate menus for those who are allergy sensitive.
In its name, the restaurant also offers 52 wines by the glass, hand-selected by their Master Sommelier, George Miliotes, one of the few 250 sommeliers in the world. The restaurant alone carries over 100 different varieties of wines from 14 different countries. The restaurant also features a unique concept, Drink Them Before They’re Famous. Master Sommelier, George Miliotes hand selects wine from a different country every month. This month they are featuring both dark and light wines from Chile.
The restaurant’s most attractive feature is the beautifully designed wine château unique to the Lone Tree location. Guests can reserve the château for private wine tasting known as the Flights and Flatbreads service or experience fine dining at the Chef’s table in view of the château. The design of the restaurant is in inspired by Frank Lloyd Wright. Sleek and rich Hungarian mahogany wood embodies the restaurant. Skylights bring the natural light into the restaurant with two living trees gross in the middle of the restaurant. It’s a balance between sophisticated style and natural elements.
Examiner.com was invited to attend an intimate media preview dinner on August 19th with Executive Chef Partner Scott Futerfas . The below are some but not limited the items that guests can expect on their Fall Menu:
Course #1 Flatbreads
Trio of Roasted Mushrooms
garlic, confit, spinach, green onions, goat cheese, truffle oil
Lobster & Fresh Mozzarella
roasted sweet peppers, silvered scallions, lobster sour cream
Chartogne-Talliet Cuvee Sante Anne, Champagnee MV
Chef’s Autumn Amuse Bouche
Scallops and shitake mushrooms
Aveleda Vinho Verde, Portugal 2012
Caramalized Scallops with Butternut Squash Risotto
Mer Soleil, Central Coast 2012
- Asparagus was fresh, crisp, and not heavy on the EVO. Butternut squash and risotto was a nice balance between sweet and creamy. Scallops were cooked wonderfully and mild. Delicious!
Warm Harvest Mushroom & Arugula Salad
Truffle dressing, shaved Parmesan Cheese
Sinskey, Carneros 2012
- The salad was very fragrant , fresh and cool. The balance between the acidity between the truffle oil and cream was not too overpowering. A simple and delicious fall salad. You can taste the slight saltiness of the Parmesan.
Sonoma Goat Cheese Ravioli
Harvest vegetables, black trumpet mushrooms, roasted onion jus
Retromarcia, Chianti Classico 2010
- The goat cheese was creamy, acidic. Merried well together with the onion jus and sweet carrots and parsnips.
Oak Grilled Lobster Tail and Filet Mignon
Mashed potatoes, seasonal vegetables, red wine sauce
De Toren Fusion V, Stellenbosch 2011
- Melt in your mouth filet mignon. Well done! The filet was seasoned well cooked at medium rare. The tomato had a surprisingly sweet balsamic glaze. Mashed potatoes were seasoned well, hint of garlic and no heaviness.
Mini Indulgences Desserts
Selbach-Oster Bernkasteler Badstube Riesling Auslese, Mosel 2010
- Remarkable. So much flavor and variety packed into a shot of “happiness”.
8325 Park Meadows Center Drive
Lone Tree CO 80124
Opening August 21, 2014
Mon-Sun11:00 A.M. - 4:00 PM
Sun-Thu4:00 PM - 10:00 P.M.
Fri-Sat4:00 PM - 11:00 PM
The meal was complimentary but Examiner.com remains unbiased in our content