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The Capital Grille

A Lighter Culinary Touch

Seasons 52 | By Chad Vorbrich

Sensible balance is the name of the game at Seasons 52, the latest dining addition to Tampa’s Westshore shopping and business district. The fresh grill and wine bar known for its lighter approach to dining, has created a winning recipe by offering seasonally inspired menus and a noteworthy by-the-glass wine selection in a casual, yet sophisticated atmosphere.

With a spacious interior, loosely divided into three sections: a classy piano bar, dining area with a nice mixture of tables and booths, and state-of-the-art kitchen behind glass dividers — Seasons 52’s vibe is intimate yet contemporary, sophisticated yet relaxed, entertaining yet surprisingly subdued.

Seasons 52 is a “concept” restaurant uniquely reflected in its name. The menu changes 4 times a year, reflecting the change in seasons; in addition, fresh and local products are featured 52 weeks a year at their optimal flavor and freshness. Such a formula will continually entice guests to return for what’s new.

From its kitchen, th
e emphasis is on serving terrific-tasting, highly-satisfying meals which are prepared using rustic cooking techniques such as grilling or roasting over open fires to enhance the natural flavors of every dish.

Sample menu items inclu
“Our guests dine with us often and truly enjoy the
grilled foods and the authentic taste of fresh seasonal ingredients,” said Clifford Pleau, director of culinary
development for Seasons 52.
de: wonderful appetizers ranging from Housemade Sonoma Goat Cheese Ravioli, with roasted garlic and sweet basil in a light tomato broth, to Caramelized Crab & Shrimp Stuffed Mushrooms with roasted garlic and Parmesan cheese; succulent main dishes like Caramelized Sea Scallops, grilled and served with roasted asparagus & sundried tomato pearl pasta, and Wood-Roasted Pork Tenderloin with soft corn polenta, fresh leaf spinach, cremini mushrooms and sherry glaze.

Adding to the culinary enticement is an exper
“Our goal is to have great-tasting wines at every price point,” said Master Sommelier George Miliotes. “You don’t have to
spend a lot of money. With wine, there
is something for everyone.”
tly-selected wine list which includes approximately 100 selections, of which 60 are available by the glass. All masterfully selected by Seasons 52 Director of Beverage & Hospitality, George Miliotes, a “Master” Sommellier. Similar to the menu, the wine list also evolves to bring the best seasonal offerings from around the globe. Guests can enjoy familiar favorites such as Cakebread Chardonnay and Markham Petite Syrah as well as adventurous, international selections including De Toren Fusion V from South Africa, and Selbach Oster Kabinett Riesling from Germany.

End the dining experience with a “Mini Indulgence,” a Seasons 52 award-winning creation offering individual servings of nine classic desserts including Key Lime Pie, Old Fashioned Carrot Cake, Rocky Road and Pecan Pie. Available individually or to share as a “dessert flight.”

Seasons 52
204 North Westshore Blvd.
Tampa, FL 33609

Lunch: 11:30AM - 4:00PM
Dinner: 4:00PM - 10:00PM
(11:00PM on Friday)
Saturday — 11:30AM - 11:00PM
Sunday — 11:30AM - 10:00PM

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