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Seasons 52 restaurant review, Dunwoody



If you’ve ever been charged with the mashed potatoes on Thanksgiving, then you know the evil trick. Wait until no one is looking, dump a whole stick of butter into the pot and then mash away. It’s easy, it’s delicious, and if anyone asks you the secret to your amazing potatoes, just respond, “I use Yukon golds. They’re so buttery.”

Review by John Kessler

Review by John Kessler

Such is the temptation faced by chefs every night. Every soup, every sauce, every salad can get a major flavor boost from fat, salt and all the other delicious hazards that some of us try to limit in our diets.

I can think of no local restaurant beyond the two locations of Seasons 52 that makes an explicit (and most welcome) promise to keep the diner’s health in mind. This small chain (owned by Darden Restaurants, the group responsible for Olive Garden, Red Lobster and LongHorn Steakhouse) came onto the scene five years ago with the opening of its Dunwoody location. Buckhead soon followed, and both locations have been packed since. Consider this: Prime-time lunch reservations at the Perimeter Mall location are still snapped up two days in advance.

Many people — particularly those who take statins but nevertheless want a nice glass of wine with dinner — love this place. They call it their favorite, a fact that piques my curiosity something fierce. True I once had an expensive, meh lunch at the bar, but maybe I was missing the big picture of a night out at Seasons 52. I needed to investigate.

Shots of real dessert -- the best part of the meal. (photos by Becky Stein)

Shots of real dessert -- the best part of the meal. (photos by Becky Stein)

So, here it is, the big picture, painted in a fake impressionist style with broad streaks and splotches of color and little in the way of fine detail.

My wife and I meet in the vestibule of the Dunwoody location and like what we see: stacked stone walls, earth-toned furniture, attractive lighting, flames leaping from the grill in the open kitchen, a lineup of friendly hostesses waiting to take care of us. There’s a cool-jazz elegance here — a feeling like you get from that old Sade song you’re happy to hear again.

A superenthusiastic waitress sets us up with drinks. For my wife a California rose, presented with class and poured from the bottle at the table. For me, a martini shaken and set down with enough in the shaker for a second pour.

We check out the seasonal summer menu, which looks great. Are there all kinds of little heart symbols and numeric nutritional breakdowns all over it? Of course not. The message here is just relax and forget about the ol’ ticker for an evening, knowing you’ll eat healthfully enough. Can we hear the particulars? Sure, no problem. Our waitress is happy to provide them. Every entree is designed to be less than 475 calories. Patrons can have a glass of wine, an appetizer, an entree and a small dessert in a shot glass, and they get out without banking 1,000 calories.

You’re not setting your diet back. You don’t need another Lipitor. Forget the cardiac clock for an evening. Eat what you want.

And so we get our 1,000-calorie meals, drop about $100 for the two of us and enjoy our 90 minutes together. The yellowy light, low-level buzz and well-spaced tables have made for a comfortable meal.

Penne pasta with tiger shrimp and many veggies

Penne pasta with tiger shrimp and many veggies

Now here’s the big picture painted in more of a hyper-realist style.

That sweet waitress works in tandem with an equally eager waiter, though they seemingly never speak with each other. And so we are constantly interrupted and must explain that we already have water, and we have asked for our drinks but they’ve never come and, no, we haven’t ordered our entrees but want to and, yes again, this is our first time here.

The waitress eventually comes with a nearly empty bottle of the rose and explains that another is chilling. This wine tastes as if it has gone sour, so we decide to order another glass off the better-than-expected list broken down by varietal. Pinot blanc, grüner veltliner, viognier — all kinds of ABC (anything but chardonnay) whites, as my wife likes.

My strawberry-basil infusion martini ($11.15) brings an icy pink pour that tastes exactly of those little round-edged cardboard tins of frozen Bird’s Eye strawberries in syrup my mom used to buy for strawberry shortcake, but with a hard slap of alcohol. A basil left garnishing the glass provides zero flavor.

Our smoked salmon flatbread appetizer ($9.95) looks like cocktail party snackums and tastes of salty, lowest-quality smoked fish. A lively arugula salad ($7.60) sports golden beets, dollops of goat cheese and crumbled pistachios in a sweetish dressing. Decent.

Entrees tumble onto the table a mere seconds after the appetizers, and much apologizing and shuffling of plates ensues. BBQ chicken ($15.20) over stiff garlic mashed potatoes and corn salad brings a dense hillock of food to saw through. I’d be surprised if the chicken was not precooked and reheated on the grill; it’s got a firm, hamlike springiness and barely there grill marks under a slick of sweet barbecue sauce.

Vegetable plate

Vegetable plate

A busy-busy “farmers market vegetable plate” ($13.05) keeps my fork moving from baby carrots to grilled tofu, to corn, beets, red pepper, asparagus, broccoli, tabbouleh, tomatoes, most of it plain and unseasoned. I think truth in advertising demands this be called the “massive carbon footprint produce aisle at the 24-hour supermarket vegetable plate” rather than the “farmers market vegetable plate,” but whatever.

I begin to notice something about the cooking here: Much of that fire in the open kitchen is just for show (the flames literally leap behind the actual cooking area of the grill) and doesn’t translate into flavor.

I can’t help but think how good those vegetables would taste after five minutes in that showy wood-fired oven with a sprig of thyme, a garlic clove or two and a micro-spritz of olive oil.

The desserts — called mini-indulgences (all $2.50) and packed as tightly into their shot glasses as some of the patrons here in their Size 4 dresses — provide the best part of the meal. Little bites of mocha mousse and blueberry cheesecake awaken the palate, proving that tiny portions of real flavor can be more satisfying that big servings of filler.

A return visit at lunch reaffirms my impression that average ingredients and poor cooking technique keeps this menu from reaching any potential. Another of the signature flatbreads, this time the BLT ($8.35), has a chewy, cardboardy texture that does a poor job of highlighting the bacon and tomatoes dotting the surface. Mushrooms set in the cups of an escargot dish and topped with crab, shrimp and gratineed cheese ($9.20) would be a witty low-cal appetizer if the ingredients had any flavor.

Best of show is an entree of penne pasta ($17.35) tossed with tiger shrimp and so many vegetables you don’t notice the relatively small portion of pasta. Alas, once again, entrees arrived seconds after the appetizers with a profuse apology. When you’re charging nearly $20 for lunch entrees, this shouldn’t happen.

So which picture of Seasons 52 tells the story better: the impressionist one or the hyper-realist one?

Let’s look at the first:

Nice-looking place, good wine list, friendly staff. A menu you don’t have to parse for hidden dangers. A tasty little dessert you earn.

Now let’s look at the second:

Mostly lackluster food, clumsy service, moderately high prices.

Personally, I can see keeping this restaurant in mind for a business lunch near Perimeter Mall. Or, if I find myself stuck for the evening in Phoenix or Dallas in one of those parts of town where the dining choices are all high-end chains, I might end up at Seasons 52 instead of Macaroni Grill.

There comes a point in life when you know you have to eat mediocre food from time to time and just deal with it. If you don’t need to worry about it killing you, then all the better.

90 Perimeter Center West, Dunwoody, 770-671-0052
1stars5Food: Dishes prepared with health in mind but little skill
Service: Friendly but very programmed; timing of courses was a major issue on both visits
Best dishes: Shrimp pasta, desserts
Vegetarian selections: Quite a few
Credit cards: All major
Hours: 11 a.m.-10 p.m., Sunday-Thursday; 11 a.m.-11 p.m., Friday-Saturday.
Children: Not a problem, but the vibe is more business lunch during the day and adults night out in the evening
Parking: Both valet and self parking in the asphalt sea
Reservations: Yes
Wheelchair access: Full
Smoking: No smoking
Noise level: Moderate
Patio: Yes
Takeout: Yes


52 comments Add your comment


August 25th, 2011
8:14 am

I’ve avoided eating at a Seasons 52 for five years now … mainly because I don’t “want” to eat somewhere that pushes that whole healthy angle. Especially if it’s a chain.

Your review confirms my suspicions .. .thanks for taking one for the team! :)

BTW – the Sade reference prompted me to YouTube (yes, it’s a verb now, like Google) “No Ordinary Love” …

up north

August 25th, 2011
8:17 am

I was not impressed at all by Seasons 52 on any of three attempts. I think one is better off trying some of the lower calorie offerings at other restaurants. It is also overpriced. The wood-fired offerings at Darden’s other restaurants are good, for example.


August 25th, 2011
8:18 am

A well-written review that pulls no punches. this level of straight forward writing is why I look forward to your reviews. I am not ready to settle for lackluster when there are so many amazing options. Double down on the Lipitor…..which is soon to go generic.
Thanks, John.I

carla roqs

August 25th, 2011
8:27 am

love the review!


August 25th, 2011
9:24 am

Had dinner there about two years ago, and had the same hyper-realist impression you did. Couldn’t believe we had to wait 45 minutes for a table. People are such sheep.


August 25th, 2011
11:17 am

I know it is so easy to bash the evil corporate restaurants. I have been eating here for five years and could not disagree more. Perhaps your taste buds have been damaged by years of fried food. Vegetables are supposed to taste like, um, vegetables. How can a fresh tomato be bland?? As is the custom with ‘big shot’ reviewers, take your shot at the big, mean corporate restaurants but I’ll keep loving my fresh food.


August 25th, 2011
11:23 am

OK. So it wasn’t just me.
Went about a year ago and had virtually the exact same experience.
I would not even take out of town business guests here.
When they have requested it, I have guided them away.
Overpriced, less than mediocre food, frustratingly inept service.
I’m surprised you gave one star to this train wreck.


August 25th, 2011
11:28 am

I’ll bet you 100 bucks that they don’t have a fresh tomato in the building. All are shipped from Florida, gas ripened and bland tasting. Unfortunately that’s what chains AND the majority of locally owned restaurants prefer to use for convenience. One of my pet peeves is being served these tomatoes when it’s so easy to get real sun ripened ones here in the south – especially during the summertime.


August 25th, 2011
12:24 pm

The opening paragraphs are full of paens to the scientifically baseless low-fat religion. I’ve gone from >30% bodyfat ‘obese’ to under 20% bodyfat ‘normal’ while increasing my intake of fat.

John, as a food writer you need to read Gary Taubes’ “Why We Get Fat.” In fact, everyone needs to read it.


August 25th, 2011
12:32 pm

The Darden line has gone downhill the past few years. They sold off what was to me their finest offering: Smokey Bones, one of the best BBQ restaurant chains I’ve been to.

As for Seasons 52: my experience was largely the same. It was fine (just fine) for business lunches where you don’t need to make a point of making it obvious you are trying to impress your client (or whomever).

The health factor I personally appreciate, as a diabetic it does make things much easier for me not to have to go out of my way to calculate a carb amount and give myself a dose of insulin. That kind of thing can break up the vibe, depending on the situation, so knowing I can easily order a carb lite/free meal and now have to worry about will probably bring me back here, albeit reluctantly, since it’s just not as good as it could be, and it wouldn’t merit return visits without that one personal hook.


August 25th, 2011
12:48 pm

I have eaten here a few times. You know what you’re going to get – something decent, healthy enough, in a nice atmosphere. I don’t go here – or any chain – expecting to be wowed. I think the food is fine, and I’m partial to the appetizers, myself. They usually have a vegetable of the day that is fresh & a bit more exciting (last time was a roasted cauliflower in an Indian seasoning). OVerall, though, considering your other options in the area (i.e. the parking lot of Perimeter Mall: Cheesecake Factory, Godlfish, Hudson Grill…) I think it’s fine…


August 25th, 2011
12:57 pm

Great review, John. My favorite line: “desserts…packed as tightly into their shot glasses as some of the patrons here in their Size 4 dresses.”
Like another commentor, I really appreciate a restaurant that counts the calories for me. I went here once and thought Season 52’s food was pretty good. When it failed, I was willing to attribute that to the constraints of cooking healthy food. I think your comment about the vegetables, however, shows that even within those contraints restaurants can easily do more to make healthy food taste great. Hopefully, they’ll take your advice to heart.


August 25th, 2011
1:19 pm

Clumsy Service?! Friendly but very programmed?! Timing of courses was a major issue on both visits?! Really now. You are flat wrong on many fronts. The service for me has been better than more upscale spots like, Pricci, Kyma, Bluepointe, etc. The staff is friendly and watch your table throughout the courses. I have been going to the one in Buckhead for a few years and the wait staff is very good. I go to the Ritz, in Buckhead. Seasons 52 is on par with the attentiona and level of service. The ffod deserves at least 3 stars. Not your best review John


August 25th, 2011
1:28 pm

I couldn’t agree more with John’s review. I eat at both locations once every few months, as it’s the preferred restaurant of my girlfriend’s parents. Same story every time: elegant looking place with high prices, that fails to deliver on the food or service. Agree with the premise of the review, good concept and terrible execution.


August 25th, 2011
1:32 pm

I normally enjoy John’s reviews, but this one was so snarky that I had to check to make sure that I wasn’t actually on the Creative Loafing website. While it is fine if he did not care much for the food–although many of us find the food quite decent and flavorful–the line about the desserts being “packed as tightly into their shot glasses as some of the patrons here in their Size 4 dresses” was unnecessarily rude and offensive. John is a better writer than that, and I am both surprised and disappointed to read such a line in one of his restaurant reviews.

M. Johnson

August 25th, 2011
1:45 pm

I’ve dined with a large party at the Dunwoody location. I also had a fun, low-key lunch at the Buckhead spot one Saturday with friends and a toddler in tow. The service was awesome both times. One waiter even brought (low-fat) milk to fill my nephew’s sippy cup.

The food wasn’t super memorable, but I would return for those dessert shots!

Great review, John.


August 25th, 2011
2:04 pm

Yes, they present the food as healthy and low calorie, but did you check the sodium content. Everything is oversalted and high in soldium we well as overpriced.


August 25th, 2011
2:06 pm

I have found Darden restaurants always to be mediocre at best and always overpriced. There are much better local and Mom & Pop options in any location.


August 25th, 2011
2:26 pm

Your experience mirrors ours. A mildly pretentious, pseudo-hip restaurant that is all hype and little substance. From the moment the waitress asked if we had ever dined at Seasons 52 before, and when we replied “no” she assumed that we must be from out of town! The flatbread appetizer was passable, the fish sadly overcooked, the other entree bland and uninviting, the desserts that you enjoyed tasted plastic and store-bought. We were so displeased with our experience that the manager offered a $50 coupon towards our next visit, which we will never make, not wishing to subject ourselves again to Season 52’s fare, even at a discount.


August 25th, 2011
2:38 pm

Ate there once and it was so lackluster I never went back. Overpriced for what it is. If you are in the mood for healthy food, anywhere you go has healthy options. So I fail to see the point of this place.


August 25th, 2011
3:35 pm

It’s a chain….you are going to have a degree of “automation” in the personnel workflows and menu items. Condsidering that, the food is decent, albiet a bit overpriced, but it’s fine what for what it is and what they offer, and atleast you know what you are going to get.


August 25th, 2011
3:41 pm

Hello, I’m not a huge proponent of Seasons 52, but I do like to eat here on occasion. I can pop in, know what I am getting, have a decent meal and be on my way.

For those that are posting complaining about mediocre, bland or tastless food, could you also PLEASE post your waist/dress size, your height and weight?

Thanks, Doyle


August 25th, 2011
4:05 pm

You know, I travel for business 3-4 days a week all over the country, so I see my share of restarants. I’ve noticed several common elements.

1. Prices are high at all the restaurants I’ve been to lately. ($39 seems to be the new entree price.)
2. The service levels have been less than average. (Whatever…my boss screws us on our tips.)
3. Moral really seems to be in the gutter. (Who cares anymore?)
4. Food quality is way down. (fattier or cheaper cuts of meats, extra salt, cheaper oils)
5. Filler additives are way up. (i.e. additional breading, broccoli stalks, woody asaragus, etc.)
6. Portions are smaller. (Not that I’m a cow, but you get these huge rimmed, shallow bowls, with a dollop of crab cake with a tablespoon of ginger infused sauce, and they call that a hearty appetizer.)
7. Wine prices have gone way, way up. (Robert Mondavi in the store for $19, is $69 on the menu.)
8. Kitchen Expedition – Used to be the quality cop….(not any longer, just shove whatever’s on the plate out the window….orders up.)
9. General Cut Corners – The reuse of table clothes, more cramped, tables, no ice in water, no water service, server arriving with the check 5 minutes into dinner to get the next topper at the table.
or bread service, unqualifed managers that don’t care. (Yes, I’ve gotten a used loaf of bread.)
10. The wait….and wait – Sure, restaurants want you to wait 10 minutes, simple so you wander into the bar area and drop $40. (What I’m seeing is so much carelessness and inefficiencies in the management and processes, it is simply a dining nightmare.)


August 25th, 2011
4:28 pm

I haven’t been to the dunwoody one but we been to the Buckhead one. It is pricey but we really liked the food. Their flat breads ($10) are great. The shrimp one in particular. The deserts in small glasses ($2.50) are great too. The martini ($10 or $11) is 2 serving and really nice.

Good Food Eater

August 25th, 2011
5:49 pm

@DoyleBrunston I am 5′3″ and 120 lbs. A size 4 and quite middle aged. Seasons 52 serves bland, lackluster food. The quality of their ingredients is mediocre. Btw… I like butter. What’s so wrong with butter?


August 25th, 2011
5:56 pm

@doyle. Ok. I’ll bite. 5′-11″, 167, 34″waist. 54 years old and am in better shape than the majority people half my age and 99% of people my own age. Probably run or ride most of them into the ground. Good food doesn’t need to be full of calories and fat to taste good but from the sound of Mr. Kessler’s review and many people here it seems to me that this food needs a shot of flavor – especially for the prices that they charge. FYI, I went there once quite awhile ago and not long after it opened and never have been back. Don’t really remember much about it…like i said, I’m 54 years old.


August 25th, 2011
6:02 pm

@good food eater. Nothing wrong with butter. Or beer, or wine, or cheese, or oils, or meats, or beer (did I already say that?), Everything in moderation. I just have a hard time with that beer thing.

@doyle. When they start the posts about hamburger joints then that would be an appropriate time to ask your question.


August 25th, 2011
8:52 pm

Right Doyle, because only fat people care what food tastes like. 5′6″, 135 pounds, 33 inch waist and I exercise 3 times a week. As noted above I am a type 1 diabetic, but let me take the wind out of your sails in advance and point out that type 1 is not caused by weight, diet, or lifestyle. I care a lot about what I eat, since I don’t want to die young. I will continue to eat at Seasons 52 for the reasons I already gave, but as has been pointed out by numerous people: there are many ways they could improve the menu.

And don’t judge people based on appearances, if you’re going to judge people you don’t know at least judge them based on the things they say and believe. Incidentally, this method does not bode well for you.

Bemused Observer

August 25th, 2011
10:04 pm

Though your review may have been shaded just a bit with snark (I hope you weren’t petulant about having to go back after that first lunch review that garnered so many comments), you were spot on with your comments on the food. My wife and I have been going there off and on since they opened and we both feel the food has slipped—not badly but noticeably. The flatbreads we have ordered have been wonderful and crispy, and the deserts never fail to please. The entrees, however, have gone down in quality and execution the past couple of years. As to service, we have never had a ‘team’ of servers and the timing has always been just right. To summarize, we still like Seasons 52 but not nearly as much as we once did. Any more slippage, especially at these prices, and we will probably cross it off our list. As others have pointed out, there are alternatives out there.

Martha White

August 26th, 2011
1:30 am

Get the soup. Their soups are really good.

Ellen Herbert

August 26th, 2011
6:59 am

Apologies to Gertrude Stein: a chain is a chain is a chain.
They will not be sourcing locally. It’s factory food with a glossy veneer.


August 26th, 2011
9:16 am

Great review John. I went there for the first time a few weeks ago and shared for the most part similar thoughts. Our waiter was very attentive and even left his business card to ask for him at our next visit. While he seemed a little programmed, he knew the menu inside and out and was not pushy. It is not often that I encounter a waiter with that much knowledge of the menu. Unfortunately, the food was bland at best. I understand the limits of the chains in terms of local sourcing- but they could at least list where the proteins originated. Like wild salmon from Alaska- something like that to continue to drive the fresh angle. Another thing- I really don’t care if the menu is under a certain amount of calories. If you don’t realize that fried chicken or bernaise sauce has more calories than a grilled piece of tuna- that is your fault. If you are concerned about calories- order salads with no-cal dressing or fresh fish with roasted veggies. You can find lesser calorie options pretty much on any menu.
Overall I wanted to like the food more but I am in the minority because the place was packed and I guess considering the options around the Perimeter- it is not a bad choice. The problem is that I left with $150 less in my account and felt a little suckered.


August 26th, 2011
10:51 am

Wow. I am really surprised by the review and most of the comments. I have to disagree. We have been to both locations and have always had great meals and top notch, professional servers. Inevitably, conversation by the end of the meal turns to how delicious the food is and how satisfied we feel, without feeling stuffed as often we do in restaurants with heavier cooking styles. We really love the flatbread appetizers. Other dishes we’ve really enjoyed include: Maui Tuna Crunch Salad, Caramelized Sea Scallops, Rack of Lamb, and Cedar Plank Roasted Salmon. I wonder if it just happens that the items we’ve chosen have more inherent good flavor and don’t need a lot of extra cream/butter/salt. But, I can honestly say that I have never left Season’s 52 without being completely satisfied with my meal.


August 26th, 2011
11:21 am

I’ve never had a problem with service.

And it’s a chain. For what it is, it’s well done. Let’s compare locally-grown apples to oranges.

John Kessler

August 26th, 2011
11:59 am

Whether or not a restaurant is part of a chain doesn’t matter to me. I really like Chipotle and go there frequently. I like the way the food tastes, and I like the restaurant’s commitment to buying naturally raised meats. I’ve only been to Five Guys and Houston’s one time each, and thought they were good. But if a restaurant is a chain, that’s no reason either to cut it slack on its own marketing. Seasons 52 makes a huge deal about its seasonal, market-driven menu. During a time when farmers markets are popping up everywhere, and consumers are more than ever concerned about the sourcing of their food, it’s a misnomer to preface their veg plate with “farmers market.” If it had been, say, Jimmy John’s calling a vegetable sandwich “farmers market” then I would have been more inclined to dismiss it as menuspeak. Thank you all for the comments here — interesting discussion!

Sue M. Wallace

August 26th, 2011
12:39 pm

It is unfortunate when one person’s opinion can sway so many readers who may not have yet dined at Seasons 52. I have taken over thirty guests there through the years and all of them have become loyal customers of Seasons 52. The restaurant is exemplary in its ambiance, fine service, excellent use of local produce, herbs, seasonal changes and customer satisfaction. I am curious why there is always a waiting list for lunches and dinners if the restaurant is so displeasing? Seems to me that many folks seek and enjoy excellent qualities that Seasons 52 consistently offers


August 26th, 2011
1:55 pm

I’m sooo glad it wasn’t just me! I’ve been twice and each time it was a big disappointment!
The only thing I enjoyed was the flatbread pizzas and the desserts. I would go to Wildfire Grill that’s right next door instead!


August 26th, 2011
5:47 pm

I am really surprised this got dissed so hard. I eat here a lot and the food has always been great. Especially compared with other chains. (Which is what you need to judge it against). Also, I’m surprised John gave it $$$. I’ve eaten there with drink and desert for under $30.

Newest Grill Review Information

August 26th, 2011
11:44 pm

[...] Seasons 52 restaurant evaluation, Dunwoody My spouse and I meet in the vestibule of the Dunwoody spot and like what we see: stacked stone partitions, earth-toned household furniture, appealing lighting, flames leaping from the grill in the open kitchen, a lineup of pleasant hostesses waiting to take treatment … Examine more on Atlanta Journal Constitution (website) [...]


August 27th, 2011
2:56 am

Wow, you really know nothing about food that is prepared in its natural form. Because your palate is so accustomed to eating over processed food full of preservatives you no longer know what real food taste like. You are entitled to your opinion and someone actually pays you for it (waste of money on their part). With most restaurants failing to even stay open past two years you bash the restaurant people book the most often on Open Table. Trying to get a reservation at Seasons 52 is extremely difficult! Certain concepts are designed to attract different types of diners, that is called selection. There are many great places to eat in Atlanta that all do the same type of cuisine. So you dined somewhere that didn’t fit the same run of the mill food you are a custom to. Keep enjoying cookie cutter processed food and everyone else will gladly take your seat. My family loves the fact we can get food that is natural and not over seasoned or masked in sauce and butter. My business clients are always impressed with this restaurant and its offerings. Let us all know when you open your palate back up to normal wholesome food.
PS I love butter too, just not in every dish I consume.


August 27th, 2011
12:02 pm

@ Sally. Did you read the price chart on the review? $$ is 25 or less. $$$ is 50 or less. How are you complaining about the $$$ rating when you yourself said you paid 30 per person. That is 100% in the $$$ range.


August 27th, 2011
1:40 pm

Sorry but John’s assessment of the DUNWOODY Season’s 52 is CORRECT!! When I went 2 years ago, the food had NO taste & I was with a group of 30. So we basically ordered everything on their menu. The flatbread was pretty good but our entrees needed SEASONING badly!


August 27th, 2011
1:46 pm

I have eaten a few times at the Seasons 52 in W. Palm Beach, FL (Juno Beach location). Not my dime, so I was easily satisfied. But if I paid out of my own pocket, I would feel a little ripped off. I had the steak once, and lamb chops on another occasion. Average at best. The flat breads were uneven. They were OK, but again, nothing great.

II think most people have low standards for food, and so get carried way by the ambience of a place.I think network shows have done episodes on how a diner will overrate food at an expensive restaurant even though the food provided was out of a generic brand can bought at a grocery store. It’s like electronics. A lot of people buy expensive flat screens, but somehow think they get a great picture even though they do not know how to tune into the HD feed. A lot of people are surprisingly poor at using their senses.


August 27th, 2011
10:04 pm

@Morty You are very pretentious.


August 28th, 2011
2:14 am

@Matt, thank you for your five word contribution.


August 28th, 2011
3:57 pm

I have only eaten at the Perimeter location once, but I thought the food was great and the friendly service was even better. I will go back again!


August 28th, 2011
4:30 pm

Everything John mentioned, including the shot glass desserts, sounds deplorable… I’m going to FAB for my birthday and can’t wait… Why on earth would people go to places like this, Maggiano’s, etc. when they can go to La Fourchette or Top FLR for probably less money? The Shed at Glenwood is good, too.


August 28th, 2011
4:43 pm

This place is near my Dunwoody office, and all of the people think it is the bomb. I, however, think it is pretty much Cheesecake Factory without the cheesecake. It is pricey, service is sub-par, and it reminds me of Red Lobster with dim lighting. I pretty much agree with everything you said. The food is nothing great, and with regards to the “healthiness,” I have noticed that people just compensate by ordering various servings of more things. A six-course meal is no healthier than a normal three course meal anywhere else. I’d rather go to Goldfish or several other of the places in the area that serve better food.


August 28th, 2011
5:41 pm

Thanks for posting the prices John. Why oh why do restaurants price an item at “$7.60″ or “$17.35″. That sounds so….I don’t know, chincy…just make it an even $8 or 17.50
I wouldn’t try this place just becuase of the above kvetch….and that’s my 3.23 cents on the matter

Go Buckeyes

August 28th, 2011
7:17 pm

I have eaten at Season’s 52 many times for business meals. Hopefully the Dunwoody location is better than the ones I have eaten at in FL.
YUCK the food was not good