Seasons Change 3

along with the menu at Seasons 52

In a quest to avoid falling into a rut, I venture into Seasons 52 in Lone Tree and find myself asking why I had not yet tried this fantastic local hub of fresh and exotic cuisine.

General Manager Matthew Youssef is the authority on all things fresh and colorful. “We try to bring in as many fresh vegetables and fruits as possible, at peak season, and we try to feature exotic items like truffles from Umbria,” Youssef says. “They’re an awesome product.” I try the truffles on one of their signature flatbreads; they have a very earthy, pungent and deliciously funky taste. It’s almost like crossing something off my bucket list.

I scan through the expansive Seasons 52 menu and am intrigued by the possibilities.

But it’s the Mediterranean lamb shank that grabs my attention, a generous portion that’s been braised for 3-1/2 hours, making it smooth and flavorful. It’s accompanied by the vegetable of the fall: mashed potatoes and spaghetti squash. Complementing this robust ensemble is a specialty drink called the Pearfect Strom, containing Bosc pears, fresh-squeezed lemon juice, Absolute Pear soda, St. Germaine Elderflower liquor and simple syrup.

“We’re also a wine bar,” Youssef says, directing my attention to the gleam of the spacious bar. “We try to use local artisan spirits and local draft beers as much a possible. We want our guests to come in and discover something new each time they’re here.

“Since we work with seasonal items, we go where we find the best ingredients for our guests, so we don’t always source from one place,” says Youssef.

As the chef, Caleb Benton is well-versed in far more than the preparation of exquisite food; he knows how and when to get the right ingredients to his kitchen.

“The wild-caught Alaskan salmon is caught fresh starting in late spring,” Benton explains. “It transitions down through the regions, starting with Copper River, then Bristol Bay, and it keeps going down the coast.”

The businessmen strive to capture produce during their “micro seasons,” bringing them to the menu for their patrons to discover.

With Seasons 52 extensive menu, there’s likely to be a pleasing offering for anyone who sets foot in the restaurant, where clearly, amazing taste is always in season.