Seasons 52

View on Large Map
Get Directions

Be the first of your friends to review this location.

Todd Barnes

+ Add Photos

00000 - 00000 of 00000

+ Add A Photo

00,000 of 00,000

3333 Bristol St., 2802 Costa Mesa, CA 92626

714-437-5252

Website

Be the first to review Write A Review

OC Weekly
Recommended

Cuisine(s): American

Price: $$$$
Alcohol: Full bar

Reservations: Accepted
Parking: Lot Available, Valet

Description

Seasons 52 is best when it does everything it can to hide its 475-calories-or-less m.o. And on most dishes, it does it well. The char-kissed sea scallops-framed by criss-crossed spears of asparagus, with chewy pellets of pearl pasta anchoring the center-has a sauce that's lightly citrusy and barely there. But it's the sauce that brings the dish some unity.

Charlie Sleeth

By BRANDON FERGUSON | Thu, December 23, 2010

Don't tell us that you've had all month to check out dynamic pianist and entertainer for hire Charlie Sleeth at the Seasons 52 in South Coast Plaza and you've yet to see the man work his magic. We know, you're too busy with all that Christmas shop... More »
On The Line: Timothy Kast of Seasons 52, Part Three

By Edwin Goei | Thu, October 21, 2010

Over the past two days we heard from our subject, Timothy Kast, the executive chef partner at Seasons 52 in South Coast Plaza. Today we conclude with a recipe from the chef. If you missed the first a... More »
On The Line: Timothy Kast of Seasons 52, Part Two

By Edwin Goei | Wed, October 20, 2010

Today we continue our Q&A with Timothy Kast, the executive chef partner at Seasons 52 in South Coast Plaza. Stay tuned for a recipe from the chef tomorrow. If you missed the first part, click h... More »
On The Line: Timothy Kast of Seasons 52, Part One

By Edwin Goei | Tue, October 19, 2010

Timothy Kast is the executive chef partner of the new Seasons 52 at South Coast Plaza, a restaurant that doesn't use butter, has no deep fryers, and keeps everything it serves under 475 calories or le... More »
Seasons 52 Scores

By EDWIN GOEI | Thu, September 30, 2010

Seasons 52 is the latest ambitious, gimmicky, out-of-state chain to open in OC after True Food Kitchen. Where True Food aligned itself with a new-age wellness guru of Oprah-like influence, Seasons 52 opts for an even-more-novel concept: All meals ... More »
Loading More Critics Reviews

Dinner Menu

Appetizers

Farmer’s Market Vegetable Soup Or Chef’s Soup Of The Day

Piedmontese All-natural Beef Chili
with black beans and cilantro sour cream

Edamame
whole soybeans steamed and served hot with japanese green tea salt

Grilled Spicy Tandoori Chicken Skewers
with mango chutney and cucumber herb raita

Sonoma Goat Cheese Ravioli
simmered in organic tomato broth with roasted garlic and fresh basil

Roasted Shrimp, Lump Crab & Spinach Stuffed Mushrooms
under parmesan-panko crust

Sushi-grade Ahi Tuna Seared Rare
sliced and served chilled with asian cucumber salad and sesame crisps

Chilled Jumbo Tiger Shrimp
with mustard sauce, cocktail sauce and fresh lemon

Spicy Chicken Chile Relleno
with sun-dried tomatoes, goat cheese and spinach on pico de gallo

Prince Edward Island Mussels
steamed in a zesty marinara sauce and served with grilled ciabatta bread

Small Salads

Organic Arugula Salad
with truffle dressing, portobello mushrooms and parmesan cheese

Organic Tomato Stack Salad
with blue cheese, crispy chopped bacon, arugula and balsamic glaze

Kalymnos Greek Salad
with feta cheese, cucumbers, tomatoes, sliced red onions and kalamata olives

Organic Baby Spinach Salad
with sliced seasonal pears, toasted pine nuts and crumbled gorgonzola cheese

Organic Mixed Greens Salad
with toasted pumpkin seeds, tomatoes, cucumbers and white balsamic vinaigrette

Entree Salads

Farmer's Market Vegetable Plate
roasted bosc pear, butternut squash, grilled tofu and almond tabbouleh

Maple Leaf Farms Sesame Duck Chop Salad
with apples, mint, cranberries, butternut squash and toasted pecans

Bbq Chicken Salad
with jicama, grilled pineapple, mango slices, pumpkin seeds and crumbled feta cheese

Maui Tuna Crunch Salad
sushi-grade seared tuna, tropical organic greens, toasted almonds and miso vinaigrette

Lemongrass Salmon Salad
organic field lettuce, cranberries, toasted pumpkin seeds and cumin-lime vinaigrette

Fish & Seafood

Grilled Boneless Rainbow Trout
with parsley new potatoes, roasted vegetables and broiled lemon

Caramelized Sea Scallops
grilled and served with roasted asparagus and tomato-mushroom pearl pasta

Tiger Shrimp Penne Pasta
and market vegetables in a lemon-basil sauce with parmesan cheese

Roasted Artichoke-stuffed Shrimp
with wilted leaf spinach, pasta pearls and clam cioppino sauce

Cedar Plank Roasted Salmon
with roasted sweet carrots, fresh asparagus and red bliss potatoes

Flat-breads

Rosemary & Parmesan Cheese Crispbread

Ripe Plum Tomato Flatbread
with fresh basil, roasted garlic and melted parmesan cheese

Garlic Chicken Flatbread
with balsamic onions, roasted red peppers and mozzarella cheese

Spicy Chipotle Shrimp Flatbread
with grilled pineapple, feta cheese and roasted poblano peppers

Steak & Cremini Mushroom Flatbread
with fresh spinach and wisconsin blue cheese

Poultry & Meat

Springer Mountain Farms All-natural Chicken Cabernet
with vegetables and lundberg organic wild rice

Wood-roasted Pork Tenderloin
with herb polenta, broccoli, cremini mushrooms and shallot-dijon glaze

Grilled Lamb T-bone Chops
with asparagus, truffle mashed potatoes and red wine glaze

Oak-grilled Filet Mignon
with yukon gold garlic mashed potatoes, fresh vegetables and roasted mushrooms

Grilled Venison Chop
on venison & mushroom ragout with truffle mashed potatoes

Desserts
Mini Indulgences... Individual Servings of Classic Desserts

Mocha Macchiato

Chocolate Peanut Butter Mousse

Mango Cheesecake

Pecan Pie With Vanilla Mousse

Belgian Chocolate Rocky Road

Classic Red Velvet Cake

Market Fresh Fruit

Looking for another city?

Seasons 52

3333 Bristol St., 2802 Costa Mesa, CA 92626

714-437-5252

Description

By BRANDON FERGUSON | Thu, December 23, 2010

By Edwin Goei | Thu, October 21, 2010

By Edwin Goei | Wed, October 20, 2010

By Edwin Goei | Tue, October 19, 2010

By EDWIN GOEI | Thu, September 30, 2010