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Whitney Terrell

Spring has officially arrived. It is fitting that we feature Seasons 52 this month, as they are one of the few restaurants at NorthPark Center that changes its menu seasonally.  I spoke to chef Seth Moon and sous chef Ben Austin about some of the lighter entrees for the season.

Seasons 52 does an excellent job of “celebrating what's good now,” which also happens to be its tagline. Spring vegetables like mushrooms, sweet carrots and asparagus are great additions to many of this season's dishes.

The chef recommended that we start with the blistered shishito peppers, mixed with roasted corn, feta cheese and a lemon aioli.

A great lunch option would be the lump crab cake sandwich. The crab cake is prepared Maryland-style with lettuce, tomato and mustard on a brioche bun.

If you are looking for something a little more substantial, try the lobster pappardelle. The fresh pasta includes spring vegetables and a hearty portion of Maine lobster. All of the ingredients are tossed in a sherry-lobster sauce.

Last but not least, the Asian-glazed Chilean sea bass turned out to be my favorite. The chef's plating technique makes the dish beautiful, but it is packed with a ton of flavor. The sea bass sits on a cylinder of organic black rice, snow peas and shiitake mushrooms.

This menu will be available through the end of June. Seasons 52 is located on Level One between Neiman Marcus and Dillard's. Call 214.361.5252 to make a reservation.