Seasons 52 debuts Sunday brunch featuring pasture raised eggs.
By Jan Walsh
Photography by Beau Gustafson
Seasons 52 Fresh Grill has been a favorite of mine since they opened at The Summit. As an organic food activist, I find them to be a leader in offering organic menu options, including organic cocktails. Understanding, finding, and sourcing organic and Non-GMO food for all its locations cannot be easy. Yet they deliciously met the challenge and now have added a Sunday brunch featuring pasture raised eggs to their menu offerings.
Located at 245 Summit Boulevard at The Summit, Seasons 52 Fresh Grill is open for lunch and dinner seven days a week, and brunch on Sundays from 10:00 a.m. until 1:00 p.m. The restaurant boasts three private dining rooms, a chef’s table, patio, and a wine bar. There is a patio with covered tables for al fresco dining. Inside a stone ledge fireplace provides a warm welcome in the entry. To the left is a large dining space with large windows and much natural light. It opens onto the wine bar space streaming natural light and brightening the space. Their 2,000+ wine collection is housed here in a climate–controlled wine chateau. Wooden panels displaying wine and a collection of colorful vases separate tables in the dining room, which adjoins the semi open kitchen.
Kelly McGinnis is the managing partner of the Birmingham location. James Stephani serves as service manager. Robert Taylor-Whitman is the Sous Chef. Alexander Moore is the service professional. And Lauren Hill is sales manager.
Favorite FareWe pair them with a lovely Orange Marmalade Parfait, making a light and bright start to brunch.
The menu is seasonal and weekly, with 52 menus of chef’s dinner specials—thus the name “Seasons 52.” All dishes are planned for calorie count—with nothing on the menu more than 475 calories. And although we are here for brunch, the lunch menu is also available during brunch time. We start with mimosas of Prosecco and fresh squeezed orange juice, along with bellinis, Peach Bellini with white peach and Raspberry Bellini of fresh raspberry. Each cocktail is served in Seasons 52 signature, Stölzle Lausitz’s Champagne flutes—with fine, thin rims.
One of my favorite menu items at Seasons 52 is their flatbreads. And the brunch menu offers its own, scrumptious, crisp Smoked Salmon Flatbread topped with cold-smoked Kendall Brook salmon, capers, red onion, and a horseradish crema. For entrees we opt for Eggs Benedict with Lobster and Shakshuka. I am delighted to see that both have pasture raised eggs. And although we were tempted by the Brioche French Toast, infused with blueberries, they were out of it today. So that will give us an excuse to come back another Sunday. The Benedict consists of two pieces of toasted brioche topped with lobster and spinach, and crowned with two beautiful, pasture-raised poached eggs, drizzled with hollandaise. On the first cut the deep golden to orange colored yolk proves the egg’s pasture (not factory farm) heritage.
And the first taste backs it up, as it is sings with fresh farm flavor. The yolk runs around the poached lobster and wilted spinach, onto the bread, coating it all with its goodness. The dish also includes mushrooms, which I could not have due to allergy, and a hearty portion of comforting, home fries. The succulent lobster is an optional addition, but I highly recommend it. The Shakshuka arrives in the terra cotta colored crock it was cooked in, making for a pretty presentation. In this colorful dish are pasture-raised eggs baked in a sauce of sweet peppers, tomatoes, chorizo, and crumbled feta. This spicy treat is perfect for those who like it hot and is accompanied by a slice of very tasty, toasted bread. It is paired with the Wood Grilled Potato Salad (ordered from the lunch menu) served warm and topped with crisp bites of bacon.
Not one but too many of their delectable Mini Indulgences are enjoyed as dessert with faves of Key Lime, Belgian Chocolate S’More, and Chocolate Peanut Butter Torte. But given their size and calorie count, we have no regrets.
Publish by B-Metro Magazine, August 2017
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