As a worldwide traveled and educated
Chef, I have come to develop a pretty good palate. I have over 300 blogs posted, I would say a third are Restaurant Reviews. You can also find them on Yelp.
Unlike other Food Critics, my job (as I see it) is to tell you what is great out there. Now, some people think of critics as watch dogs. I instead understand that it really depends on each persons’ palate and just as in wine, someone will appreciate one bottle where another will not. And that’s the food world too. And guess what?
WHAT CHEF?
If I have nothing nice to say? I say nothing!
Now, I don’t watch the news, but from the chatter I hear from friends about the election, it’s bad. Wouldn’t you prefer (especially in politicks) to hear the positive (what we can accomplish together), rather than negative (opponent bashing)? Well, that’s how I feel about everything in life. Let’s take the high road together, and see what we can add to our lives! lol
What I look for in a restaurant is good or great customer service. Here’s how I judge food – First: I want to figure out how healthy it is for ya, Second: flavor, and Third: presentation. Now, if we eat relatively healthy all week long, of course there is room for dessert. I have a ‘3 bite’ rule: First Bite: That’s good! Second Bite: WOWOW! That is good. And Third Bite? Now I’m being naughty! So with that in mind, let’s try dessert first!
Seasons 52, La Jolla is part of a massive chain. Chain? Does a great job? Unusual to use those both in the same sentence, right?
YES CHEF!
Many of their dishes are right on target. I’ll first talk about those desserts.
We’re talking about 3-5 bites of flavor. There isn’t a dessert on the menu that is ‘filler’. Whether it’s carrot cake, a chocolatey treat, lemon meringue, ginger pumpkin pie, or any of the others, it’s all good. You can’t go wrong.
WHAT ABOUT THE FOOD CHEF?
Three comments and recommendations: The Amuse-Bouche (to bang on your taste buds and wake them up just in the time for the meal) does exactly what it promises, all in one bite. New to the location, Chef Craig rocks it out of the park on many levels! Second: When they first opened, they did a Lobster Tail side for around $10.00. Now they’ve added a few more sides including Shrimp Scampi Skillet.
They nail it. So good. It has a beautiful crouton bottom that soaks up some of the sauce and ba-bam! It’s the bomb!
My main dish last night was Quail. Now Quail is not something I would generally order. But Chef’s Seasonal Menu includes Quail and roasted squash (3 kinds) so I was ‘game’. lol Was that the worst pun ever? lol
Well, the Quail makes the sale. The presentation, the flavor profile. They nailed this dish.
A big ‘Thank You’ to Steve our waiter, and my personal recommendation to try Lake Sonoma Winery’s Alexander Valley Cabernet Sauvignon 2012. It’s a beautiful Cab that grows in the same terroir as others that are triple the cost with a similar value. Cheers!
Now, I will say that if you are not lucky enough to have someone else take care of your tab and don’t want to spend the money at Seasons 52, you may want to try their Happy Hour. They have a beautiful bar with a really good piano player, who entertains while you ‘happy’ in those hours…. and I don’t think you would ever expect this restaurant to be what it is, based on the fact that it’s in a mall. But go try it! Try Seasons 52 … and would you do me a flavor? Let them know you read ChefMarian.com, saw the review and that’s why you’re here!
By the way, you should probably also ready last years review of Seasons 52!
Happy Eating,
Chef Marian