Phantom Gourmet: Seasons 52 In Chestnut Hill

What's your favorite season when it comes to food? Seafood in the summer? Comfort food in the winter? The bold flavors of the fall or a nice, fresh spring salad? Well at Seasons 52, every season is eating season.

"Seasonality is all about what's fresh and really capturing items at their peak. So, really letting the ingredients be the star, whether that's the produce or the cuts of meat that we use, everything is at its peak," said David Bromberg, Managing Partner of the Seasons 52 at Chestnut Hill.

"We choose great ingredients that are seasonal at that time of year, at their best ripeness. We offer the guests that fresh, premium quality product as fast as we can before the next season changes," said Executive Chef Jeff Smith.

Seasons 52 is an upscale grill and wine bar with locations in Burlington and Chestnut Hill. Technically, it's a chain restaurant, but it certainly doesn't feel that way.

"What makes a difference here is we're the right restaurant for the right time," said Jeff. "We're doing things that aren't really chain oriented, with fresh ingredients and seasonal ingredients. We're changing that menu every three months. Most chains haven't changed their menu in a year or two. So what we're doing is a little bit different."

"The openness of the kitchen, the bar, the dining room, a straight shot from the front doors. As soon as you walk in you really do feel like you're at home," explained David.

The Seasons 52 at Chestnut Hill Square is a big, beautiful restaurant that features live piano music behind the bar every evening. Chef Jeff's constantly changing menu includes standouts like Grilled Sea Scallops and Sonoma Goat Cheese Ravioli, a New Zealand Venison Chop and Wood-Roasted Pork Tenderloin, Sautéed Shrimp, Korean Duck Lettuce Wraps, and a mouthwatering Sesame Crusted Swordfish.

"This is one of my favorite dishes," David said. "We're cooking the swordfish on the grill, and it's paired over some soba noodles which have a great earthy, nuttiness to them; some Japanese sea beans as well as a miso vinaigrette. It's wonderful."

Pretty much everything on the menu is cooked using either their oak grill, or inside the brick oven. Since all the ingredients are fresh from the farmer's market, every dish is under 475 calories. That includes a Beef Wellington inspired burger made with Angus beef and mushroom duxelle, and even their signature flatbread pizzas which keep the calorie count low, because it's all about the base.

"Always start with that lavash base; has a little bit of a cracker texture," explained David.

"Two full brushes of olive oil; that way it stays crisp when we cook it in a brick oven," continued Jeff. "We have five flatbreads that stay on the menu all the time, with two chef's seasonal flatbreads. The flatbreads are light and they're easy to eat. They're great for sharing."

Depending on the time of year, you could find a flatbread with braised short ribs and pickled beets, or artisan sausage with basil pesto.

There's also a juicy Grilled Rack of Lamb drizzled with a pomegranate reduction, and on the side, check out the Caramelized Brussels Sprouts with bacon, garlic, and parmesan.

Whether you come in for a quick lunch or a celebratory dinner, the Flat Iron Steak Salad is a tower of taste. Torn Bibb lettuce, butternut squash, roasted red peppers, brussel sprout leaves, broccolini, caramelized red onions, roasted Roma tomatoes, and house made horseradish vinaigrette. That's topped with a parmesan tuille and of course – steak.

To finish the meal, dessert brings a huge variety of what they call Mini Indulgences, which are essentially oversized shot glasses filled with the likes of Pecan Pie, Carrot Cake, Peanut Butter Crunch, and chocolate marshmallow S'mores. So everybody can get a little taste of the season, no matter what season it may be.

"I love seeing the energy when the restaurant comes alive, just seeing the smiles. Sometimes it gets a little quiet at that same time when everyone is eating and really immersed in their dishes," explained David. "Seeing the words on a menu and bringing that dish out, and what their perception of what that dish was going to be. Ideally we're exceeding that expectation every time."

"Our guests can taste quality. They can taste freshness and they taste stale and they can taste old. So doing things fresh means repeat customers for us," said Chef Jeff.

You can find Seasons 52 at 220 Boylston Street in Chestnut Hill, 6 Wayside Road in Burlington, and online at seasons52.com.

Watch Phantom Gourmet on Saturdays and Sundays at 10:30 and 11 a.m. on myTV38.