I have been a calorie counter for several years. A kitchen scale, logbook and a calorie reference book are tools that have helped me lose weight and eat healthier. So a restaurant concept centered on seasonal, simply-prepared dishes that are 475 calories or less is exciting indeed.

Darden has brought the ninth location of their "change, not chain" restaurant Seasons 52 to Tampa. Simple and fresh is the focus of this restaurant that has an ambiance similar to OSI’s Roy’s. However, the menus and concepts diverge. Culinary Director Clifford Pleau is inspired by Mediterranean, Asian/ Pacific and American cuisine. The menu here relies on wood-fire grilling, brick oven cooking and minimal use of fats in order to allow the true flavors to be experienced. You may hear the buzzphrase ‘locally-sourced,’ but organic greens from California and venison from New Zealand are hardly local. Still, the quality of ingredients and variety for the consumer are priorities and hey, the strawberries were from Plant City.

Dinner began with an amuse-bouche of cocktail shrimp with cumin. Flatbreads were served next: one had artichoke with goat cheese and another with pineapple and chipotle sauce. The chipotle sauce was a bit overpowering, I preferred the savory flatbread.

The seafood course included their Maui Tuna Crunch salad which is tuna served two ways: seared slices with pineapple chunks and raw pieces mixed with sweet chili ginger sauce alongside chopped jicama, mango, slivered almonds and Malibu rum. This I could eat every week.

Cedar plank organic Salmon and Carmelized Sea Scallops with roasted asparagus were pleasantly mild. Culinary director Cliff tells us the EU certified organic salmon is served an all-marine diet so the omega-3’s are not diluted.

Next came the Housemade Sonoma Goat Cheese Ravioli. The pasta was delicate and the basil, garlic and tomato balanced well with the rich cheese. Another dish that I will rush right back for.

Wood-roasted Pork tenderloin is marinated in sherry vinegar and served over creamy polenta. I found the pork to be a little tough and lacking in flavor. A balsamic-glazed venison chop arrives with the pork tenderloin over mashed sweet potatoes. It is surprisingly steak-like and director Cliff explains that this is because they ‘air it out’ to eliminate the gaminess.

Lastly are the often imitated mini-indulgence desserts. Key Lime Pie and Old-Fashioned Carrot Cake are two standouts and I recommend that you have two. 

Alternative menus are available for vegans, vegetarians, gluten-free and low sodium-ites. Most dinner entrees prices range from $12- 26 and there is an exciting wine list available.

204 North Westshore Blvd.

Tampa, FL 33609

(813) 286-1152

http://www.seasons52.com/about_us.asp

?Hours:

Dinner: 4:00PM – 10:00PM

(11:00PM on Friday)

Saturday: 11:30AM – 11:00PM

Sunday: 11:30AM – 10:00PM

This article appears in Feb 24 – Mar 2, 2010.