You’re in for something special as you walk past the tall paired stone columns and enter the welcoming warmth of Seasons 52. I’m here to tell you that Seasons 52 has it all, with attentive, friendly staff Executive Chef Nic Hartzer’s refreshingly tasty cuisine. 
Guests at a sneak preview meal at Seasons 52.
The front dining room looks over an idyllic cypress strand that separates it from The Capital Grille, its elegant sister restaurant. Whether in the attractive bar, main dining room or three additional dining rooms, all seats have a great view.
The food is organic when possible, and the freshness evident in every bite. Dishes never top 475 calories with some quite less. The portions are fine and filling, whether it’s the seared cedar-planked organic salmon, Sonoma goat cheese ravioli or mesquite –grilled lamb T-bone chop with Bourbon-chili glaze. Most entrees are under $21. Menu offerings change with the seasons, and Fall never tasted so good.
Master Sommelier George Miliotes, who handles the wine lists for Seasons, Capital Grille and Bahama Breeze, has crafted a great wine selection with 100 wines, of which 65 can be ordered by the glass. As a bonus, you can taste most before you buy.
Save room for dessert. The eight mini indulgences are the perfect size to let you savor a few. Seasons 52 opens October 10. Be sure to have reservations to experience delicious, light-yet-filling cuisine.
8930 Tamiami Trail North, Naples, 594-8852, seasons52.com
