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Wednesday, October 15, 2014

Seasons 52

     Miami Spice 2014 is officially over, but I couldn't let it slip into history without one more nibble. This establishment is trendy, friendly and classy- the quintessential yuppie eatery. Dark wood, muted geometric upholstery on the booths, and playful animal print on the bar stools mix together to make a comfortable and inviting atmosphere.
     I made a new friend at lunch that day, the Superfruit martini, and we had a lovely afternoon. It's an exquisite blend of all-natural Veev Açai Spirit, blueberry-pomegranate juice, Agave nectar and lime juice. The garnish of blueberries dutifully soak up the sweet potion for a luxurious finale when you reach the bottom of the glass.
     I'm very selective about my cocktails and usually satisfied with a small sampling, but this time I loved that the waiter left the shaker at the table for seconds... and thirds. It helped my new friend and I cultivate our relationship. John had a Monk in the Trunk Pale Ale. No, really, that was the name of his craft beer, and he enjoyed it.
     For appetizers we both ordered the chicken avocado flatbread, and ended up taking almost a whole one home because the portions were extremely generous. It was light, flavorful and perfectly crispy.
     I ordered a Barbecue Chicken Salad with a side of quinoa grain in a citrus dressing. You could say the presentation is dramatic. The plentiful greens are held captive in a wide cylinder in the middle of the plate, which quickly runneth over when the waiter removes the cylinder and releases the prisoners. The dressing is a refreshing cumin-lime mixture, and to my surprise and delight, blue cheese crumbles play hide-and-seek in the forest that is my salad.You almost forget the juicy barbecue chicken breast that sits on the plate waiting patiently for your attention.
     The quinoa grain seemed bland at first in spite of the amusing citrus flavor, but after a few bites, the palate really commits to the citrus, and no other seasoning seems necessary.
     John had the Signature Angus Beef Burger with a side of roasted potato wedges. The potatoes did not distinguish themselves in any way, but they came with two very intriguing dipping sauces. One was a truffle cream and the other a Zinfandel barbecue. The last one in particular was full and rich in flavor, and endless ideas for its use danced in my head with every taste.
     John found his burger overseasoned and overcooked. He didn't get that recognizable taste of beef he searches for in his meat.
     His dish did come with the most adorable little mason jar full of pickle rounds dipped in that delightful cumin-lime mixture, which I promptly appropriated. The pickles, not the jar.
     Dessert was a choice from nine "Mini Indulgences",as they call them, or as I call them, desserts in a shot glass. Every one deserves a mention, so here goes: Chocolate Peanut Butter Torte, Belgian Chocolate S'more, Key Lime Pie, Mocha Macchiato, Pecan Pie with Vanilla Bean Mousse, Carrot Cake with Cinnamon Honey, Raspberry Chocolate Chip Cannoli, and Blueberries with Lemon Curd. They couldn't have made it any harder, but in the end, and after much indecisiveness, we settled on the Mocha Macchiato for John and the Raspberry Cannoli for me. I can see why they only give you a small portion. They are lethally delicious!
     Seasons 52 is the kind of place where you can't help but be happy. Generally speaking, the food is good, the atmosphere is lively and the service is impeccable. I look forward to my next visit.

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