Seasons 52 Brings Popular Concept to Memphis



Entrees change seasonally at Seasons 52, now open at the intersection of Poplar and Ridgeway.

During my first meal at Seasons 52, I made a new best friend: small-grower champagne called Chartogne-Taillet Cuvee Sainte Anne. Rich and velvety, the wine was elegant but accessible, much like master sommelier George Miliotes, who paired the memorable bubbly with a tray of blackened steak and blue cheese flatbreads, a signature appetizer for the Orlando-based chain.

For six more courses, I was charmed by Miliotes’ picks, selected from 100 wines on the restaurant’s list. Two of my favorite pairings included a crisp and fruity Vinho Verde from Portugal with lump crab amuse bouche and a De Toren Fusion V from South Africa, a Bordeaux-style blend for truffle mashed potatoes and a delectable venison chop.

“Our list is about discovering wines we think are special and finding comfortable wines our customers already know,” Miliotes explained.

Open since January 30 at the Crescent Center, Seasons 52 introduces Memphis to a finely honed concept that offers opulent decor, an open kitchen along one wall, and a circular bar with a piano player in the middle. And like the wine list, the restaurant’s menu brings surprises sometimes missed by corporate chains, such as luscious desserts layered into shot glasses and Meyer lemons, grilled as a garnish for seafood plates.

Entrees also change seasonally. These days, Chef Cassie Presley favors Branzino, a silver-skinned Mediterranean sea bass on the winter menu. “We roast it whole and serve it with thyme oil to add richness to the flavor,” said Presley, who is not related to our city’s legendary son. “We are very proud of the dish.”

6085 Poplar, (901-682-9952 )

The bar at Seasons 52 features a revolving piano in the middle, along with cocktails and an extensive wine list.

The Chef's Table is a private dining room in Seasons 52 for personalized group menus.

Flatbreads in different flavor combinations pair well with the carefully selected wine list at Seasons 52.

 

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

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