Executive Chef Cliff Pleau is passionate about “letting the product do the work” by using only the highest quality, in-season ingredients for the ongoing process of developing the menu at Seasons 52 restaurant.
Pulling up to the entrance of Seasons 52 in Orlando, a subliminal message is sent by a sign at the curb announcing “Complimentary Valet Parking.” After sloshing through early evening thunderstorms on the drive up from Vero Beach, I gratefully surrendered my car to the attendant and gave myself over to the ministrations of the restaurant’s staff. Manager Mark Norberg proved to be a most solicitous host.
Seasons 52 unashamedly pleasures the senses. Architecturally inspired by the prairie style of Frank Lloyd Wright, the restaurant is a dazzler inside and out. Dramatic lighting, soaring trees, warm woods contrasting with glass and sandstone, and plush fabrics conjure casual elegance in the sleek, high-ceilinged dining room overlooking Sand Lake. It’s easily one of Florida’s most striking restaurants. The atmosphere buzzes with excitement – you know you’ve arrived. Piano tunes are heard from the nearby wine bar, populated with pleasure-seekers assured they’re in one of Orlando’s most happening spots. Smoky aromas from food grilling over natural oak fires mingle with the lush, grapey scent of wine.
Read the entire article in the January 2005 issue
True Tails is a series written by Amy Robinson for Vero Beach’s dog lovers. Ask Amy about your dog’s behavior by clicking below.
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