Nature's always changed with the seasons: flowers bloom in the Spring, trees shed their leaves in the Fall, and Andy Reid builds up fat stores for the Winter. And Spring. And Summer... Now applying that concept to your dinner (and lunch!), Seasons 52
With a warm interior featuring stone and tile wall elements and wood tables, just-opened Seasons (the first in PA and one of only a few in the country) offers up a menu based strictly on seasonal availabilities, with the added bonus that no dish is more than 475 calories, which you just consumed in Whopper Jrs while reading this sentence. Starting 'round noonish they dole out dishes like a blackened fish sandwich with chipotle lime remoulade, spicy chicken chile relleno with goat cheese and spinach served over corn cakes, and tuna crunch salad with sushi-grade seared tuna, tuna tartare, almonds, miso vinaigrette and a pineapple salsa, but don't let Spongebob see or dude'll firebomb your house in retaliation. Dinner offers up an eclectic mix of apps and salads along with hearty mains like caramelized sea scallop w/ roasted asparagus and sun-dried tomato pearl pasta; a grilled rack of New Zealand lamb with red bliss tomatoes, balsamic red onions and a dijon sauce; and chicken citron with golden beets, broccoli, and Lundberg organic wild rice, which wants you to go ahead and come in on Saturday.
Because they're swanky like that, a master sommelier developed the extensive wine list, with selections across regional and price spectra, plus there's a full bar packed with so much single malt scotch and top shelf booze, the Reid you're liable to end up resembling is Tara.
Calzone-Garlic Knot Pizza: Pizza or Calzone?