Seasons 52 wants you to try something new

UNIVERSITY PARK

There's one thing in particular George Miliotes wants diners at the new Seasons 52 restaurant at The Mall at University Town Center to do when they visit: Try something new.

Two days away from officially opening, Seasons 52 is preparing to join the local restaurant scene as a "casually sophisticated" option that emphasizes healthy food and an expansive, by-the-glass wine list. Miliotes, a founder of the Orlando-based restaurant brand and one of just 219 people to earn the title of "master sommelier," is looking to attract people interested in pairing food and wine in myriad combinations they can't get anywhere else.

"That's what we want guests to be able to do," Miliotes said. "Our list is about variety."

A pre-opening dining event Tuesday designed to prepare restaurant staff for opening day and to introduce locals to the Seasons 52 menu brought a dining room full of people to taste what Miliotes and executive chef partner Mellissa Louty had on the menu. While the offerings were punctuated with dishes including lobster, filet mignon, goat cheese ravioli and an array of small format desserts served in oversized shot glasses, those

attending the special service quickly caught on to what Miliotes calls the restaurant's "stealth health" theme.

"The menu is on the healthy side and features seasonal ingredients," said Palmetto resident Olivia Thomas, who had dinner with three friends that evening.

Founded in 2003 by several partners for Darden Restaurants Inc., Seasons 52 is not new to Florida. Of its 43 locations nationwide, 10 are in the state. But, the Seasons 52 at the Mall at UTC is unusual in that it is paired with another upscale Darden property, Capital Grille, which opens next door on Friday. Miliotes will oversee the 100-wine collection at Seasons 52, plus several hundred more at Capital Grille.

Of the two, Seasons 52 is better set up to get diners to try something different with every visit or even every course. More than 52 of the wines are available by the glass, far more than at its sister restaurant, which tends to sell wine by the bottle.

The food comes in reasonably sized amounts as well, with no dish on the menu exceeding 475 calories. But just because the kitchen is prevented from smothering food in butter doesn't mean it gets a pass on keeping menu items tasty.

"It still has to taste good," Miliotes said.

Pricing falls in near the midline for restaurants at the UTC mall, with entrees topping out at $27 and most appetizers under $10.

The day-to-day restaurant operations will be guided by general partner Alex Elshimy and executive chef partner Mellissa Louty. Elshimy is taking his second post as a general partner with the chain, having moved his family to Sarasota after starting with Seasons 52 as a general partner at King of Prussia Mall in Pennsylvania four years ago.

For Louty, the UTC restaurant is her fifth Seasons 52. One of a relatively small number of female executive chefs heading such a large operation, she said she enjoys the rush of the 10-day run-up to opening day. She is training 30 kitchen personnel to get the job done in the busy, 290-seat restaurant.

"I have a job to do and that's what I'm going to do," Louty said.

At peak operations, Seasons 52 will have more than 100 staff members at work. Most are new to Seasons 52, with few transferring in from other locations, Elshimy said. Team members trained at the restaurant chain's Tampa location before beginning work at the UTC restaurant last week.

Team members were selected from about 3,000 people who applied. Those hired generally have solid backgrounds in the restaurant industry, including team members hired away from Disney, the Ritz-Carlton and the Four Seasons hotel chain.

Elshimy himself is a 17-year restaurant veteran. He said he is pleased to make the jump to the Mall at UTC Seasons 52 location. Born and raised in Alexandria, Egypt, he said he already feels at home in this area. He spent his childhood on the sandy beaches of the Mediterranean Sea, so the Gulf Coast feels like home.

"It was very natural for me to come to Sarasota," Elshimy said.

Guests who dine at Seasons 52 will likely join Elshimy in the feeling of comfort and familiarity. The restaurant's interior includes wood, natural stone and green vegetation. Oven flames in the open kitchen flicker with a homey feel, and are visible from almost anywhere in the dining room.

The restaurant's circular bar focuses not so much on liquor bottles -- generally kept out of sight below the counter -- but on the piano player filling the room with music throughout the evening.

Lakewood Ranch resident Erin Duggan, who dined in the bar with Thomas, said Seasons 52 is a welcome addition to the area's dining scene.

"I always think it's exciting when there's something new," Duggan said.

Seasons 52 is open for lunch between 11:30 a.m. and 4 p.m. daily. Dinner service begins at 4 p.m. and runs until 10 p.m. weekdays and 11 p.m. Friday and Saturday nights. The restaurant's bar stays open one hour past the end of dinner service.

Matt M. Johnson, Herald business reporter, can be reached at 941-745-7027, or on Twitter @MattAtBradenton.

This story was originally published October 15, 2014 at 12:00 AM with the headline "Seasons 52 wants you to try something new ."