So many new choices of new eateries in Troy. The Yardhouse, Stoney River and Seasons 52. Omar and I wanted to try something new for our typical happy hour adventure so we decided to try our luck at Seasons 52.
The parking lot was a mad house. At 5 p.m. on a Saturday, it seemed way more packed than we expected. We saw a ton of people waiting already to get into the Yardhouse, which is right next door to the new Seasons 52. We were a bit concerned we wouldn’t get anywhere near the bar.
We were pleasantly surprised to get a couple prime seats at the bar. It was actually pretty empty, compared to what the parking lot and The Yardhouse looked like. The restaurant seemed to have that same cookie cutter decor as most of the steakhouse type establishments. McCormick and Schmick’s, Stoney River, Bone Fish, Mitchells, they all seem to have that same feel with a menagerie of warm woods, dark colors, glass and metals.
The bar itself is laid out a bit odd. It is about twice the depth of your standard bar. With an array of wine bottles flanking the inside edge of the bar, you have a real separated feel from the bar staff and it is difficult for them to service you without having to do an odd reach around.
Our bartender Nicole, was attentive and really knew her stuff. Omar ordered a tanqueray martini, with his standard anchovy stuffed olives. We were told they didn’t any but would be happy to stuff us some. That truly defines a great restaurant for us. You don;t have something, but willing to try and get it. They however, were out of anchovies, which was a disappointment for Omar. The martini was made perfectly though, ice cold and brimming with ginny goodness.
We decided to try a few appetizers. Lump crab cake, Lobster and Fresh Mozzarella flatbread, chopped greek salad and Ahi Tuna Tartare. The crab cake was the least favorite of our order. Although it was good, it paled in comparison to the other items we ordered. It was lighter than expected, with little breading and not very dense. It was a bit blander than I would have liked, and lacking a punch of something green, like green onions, or celery.
The flatbread was simply delicious. crispy flatbread, with chunks of lobster, red peppers, scallions and a spicy sour cream. A fantastic choice.
The chopped greek was unlike any greek salad I ever had. Although missing some of your standard items like beets, it satisfied with its saltiness from the feta and olives, paired with the crisp freshness of the lettuce and tang of the vinegarette.
The Ahi Tuna Tartare I really had no intention of trying. I am just not a raw fish lover. I think it is the texture and the thought of eating raw fish I can’t get over. Omar convinced me to try a bite, which I did, and oh my gosh, it was delicious. The tuna was fresh, and seasoned with just the right amount of sesame oil, sitting atop a bed of fresh avocado, with a wasabi-avocado mousse, and tropical salsa. scoop a bite with the perfect cracker was an amazing bite. This by far, was my new favorite dish of the night. We met a nice couple sitting next to us, and even he tried a bite! In fact, it was so good, and since I ate almost the whole thing, Omar was forced to order a second one.
The end the meals with these tiny adorable mini-indulgences. Tiny two bite shot glasses of cheesecakes, carrot cakes, chocolate decadence, key lime and more. We did not indulge, but they sure looked good.
All in all, we had a great experience and a great time. We will most definitely go back. This restaurant is a great addition to the Big Beaver culinary corridor.
