HOME > Chowhound > Philadelphia >

Discussion

King of Prussia [Seasons 52]

  • 13
  • Share

At the risk of sounding like I own stock in Seasons 52, I'll convey my exuberant rave about the place. The decor is upscale and neat. Service is attentive and accommodating without being overdone. Prices are good (neither cheap or extravagant), and the food is well prepared and so tasty without excessive calories or carbs. I've had lunch there twice: beautifully presented blackened scallops once and cedar plank roasted salmon the second time. Accompanying vegetables were grilled/roasted and cooked to that fine edge between crisp and well done. How can such a high volume restaurant cook vegetables so precisely? The wide variety of mini desserts (served in the equivalent of a cordial glass) are to die for! Seasons 52 becomes incredibly crowded at peak times, so if mind-spinning commotion isn't your thing, go before or after peak hours. I typically avoid the bustle of King of Prussia but have changed my habits since experiencing this restaurant. It's worth it!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Never heard of this place...is it in the Mall? There are so few good dining options in KOP. There are chains...that is it!

    8 Replies
    1. re: gardens4me

      Seasons 52 is a chain.

      1. re: Buckethead

        Some people instinctively classify franchise restaurants as suboptimal. Some are -- and some aren't in my humble view. If a chain restaurant serves up a good meal at reasonable prices in a clean environment with efficient waitstaff, well, should you go to the small, independent business that struggles in those areas? To be specific, it never dawned on me that Seasons 52 is a restaurant chain. I wasn't judging the place on corporate structure. I wanted a decent meal for less than a bundle and it helped that the restaurant is stylish and immaculate. Perhaps I don't turn my nose up often enough.

        1. re: Enjoy Good Food

          What are you talking about? Gardens4me seemed to be under the impression that Seasons 52 is not a chain, I corrected him/her. That's it.

      2. re: gardens4me

        Seasons 52 is a chain. I am not a fan. I went to the one in Cherry Hill a couple of years ago and found the quality of the food barely average and expensive for what they offered. There is another thread on here from a few months back with many fellow hounds echoing the same sentiment.

        1. re: crazyspice

          Season's 52 schtick is it has lots of dishes all below 600 calories. It caters to the business crowd at lunch, and the place can be quite busy. Relative to the other choices around the mall (Cheesecake Factory, Legal Seafood, Mortons.. ) it is at a slightly lower price point. It is physically located apart from the mall close to Maggiannos on the side of the mall closest to the Turnpike entrance.

          Edible dishes include flatbreads and salads. Not a fan of their meats. Friends of mine at at one in Florida and said the fish was good there. I would not bet on getting such fresh fish up here.

          1. re: cwdonald

            i agree...not a big fan of seasons 52 ( or its clone....Harvest in Chadd's Ford)...Been to both a few times and found it to be quite average (or below) each time....Even have gift card in my wallet they gave me after the last really BAD meal I had there.......and it has been in my wallet over a year....not in a hurry to go back!

            1. re: ilovesummer

              I am curious about your experience with Harvest. The place is locally owned by the folks who own Kildares and the chef Brian Duffy was the brains behind the original Shanachie menu (which has slipped and morphed in his absence). I had heard ok things about the wine program there, but have never eaten there. Its a shame if Brian is not driving things in the kitchen because he was a creative cook. Another great pair of hands sent into the office removed from the diners experience.

              1. re: cwdonald

                Have been to Harvest 3 or 4 times...the last time being Easter Sunday...IMO the food is VERY average at best BUT the bigger turnoff was service...or lack there of....each time a handful of waitstaff weren't busy and each time were grouped together loudly chatting or playing catch with a dishtowel, etc. Not the experience I am looking for when going out to eat.....Quite the contrary recently at REDFIRE right over line in PA (near Hockessin, DE)....i was amazed at the professionalism of the staff and the training they must have received. Everyone kept themselves busy.....folding napkins, polishing silver, shining windows, etc....the food was FANTASTIC as well but the SERVICE was simply wonderful!!!

      3. Here I go again....vouching for the decency of this restaurant despite others who dispute that. On two occasions, the waitstaff was welcoming and efficient. On two occasions, I experienced very tasty meals that were attractively presented, HOT when served (how unusual is that!) and reasonably priced. I'm not sure where the dissidents dine, but Seasons 52 scores highly according to my experience. The place was recommended to me by a couple who eats there occasionally and has enjoyed every meal. I've recommended the place to others and no one has has been disappointed. Am I off balance? For the price, I think the place is worthy of a visit! Unless you regularly dine at Le Bec Fin (sic), you will indeed be pleased. BTW, Seasons 52 is located close to where Bennigans used to be opposite Nordstrom's on the Sear's end of the Mall.

        1 Reply
        1. re: Enjoy Good Food

          I've been to Seasons 52 in both Cherry Hill and King of Prussia. While I will agree with you that the waitstaff is well trained and efficient, my experiences with the food have been nothing better than average. I only go when it's not really my choice...and even then, i encourage alternate restaurants. I don't care for the food...the quality is so-so and the combinations of flavors don't work with me. One specific thing I don't like is the char-grilled taste on much of their food as they grill much of the food to save calories. Grilled or not, there hasn't been anything that i could rave about or even care if I ever ate again. I would, btw, agree that the food is attractively presented, served hot, and reasonably priced. However, for me at the end of the day it's all about the taste of the food. IMHO there are too many other interesting places to eat.

        2. Review of first and only visit to the KOP Seasons 52 consisting of food served at a company luncheon, the order of which was one of the restaurant's "packages."

          The lunch consisted of the flatbread, salad, three various entrees, drinks, and dessert.

          What I thought was average was the mild flavoring applied to every dish and the serving time between the salad and the main entrees.

          What I was most impressed with was the health aspect of the foods. I didn't know this restaurant emphasized the calorie issue. I was aware of the freshness and lack of overcooking/processing of foods.

          This may seem like a trivial thing, but when I see real sliced tomato and fresh basil on dough of appealing thickness, I pay attention to the fact that health was given a priority in the making of the dish - that a more convenient tomato-based sauce wasn't spread on the dough, and that fresh basil was used instead of the more convenient dried basil.

          I've been to another chain (Maggiano's) whose similar mainstream mixed green salad consisted of dressing whose vinegar-based flavor was too sour to my liking. At Seasons 52, the salad dressing included a mildly flavored white balsamic vinagrette with a slight kick to it. I am not a fan of vinegar, including the acclaimed balsamic version, but this was very aggreable. The salad consisted of various healthy greens as well as some other addiions incudling toasted pumpkin or sunflower seeds (?) and other vegetables (don't recall if there were cranberries as part of the salad).

          The plates used had an ununusal design, consisting of an offset placement for the bowl in which food would be eventually situated.

          The chicken and pasta entree included tube-shaped pasta noodles (don't know the species name for this type of pasta - they could have been ziti or tortiglioni) and small chunks of chicken and vegetables such as small broccoli florets. The dish didn't have much flavor to it, but did taste like something one would eat if they didn't want something drenched in oil or with many calories.

          What amazed me was the "Farmer's Market Vegetable Plate," which consisted of small squares of grilled tofu, butternut squash, yellow beets, carrots, asparagus spears, and tabouleh made with cranberries and other healthy vegetables. I was amazed that the carrots and asparagus were cooked al dente. For a vegetarian (other than a raw vegan), this dish would have suited them well.

          Dessert consisted of a variety of selections, all packed into attractive small thin parfait-type glasses. Prior to receiving the dessert selections, I was served a very long and thin spoon. I guessed what it was to be used for, and when I saw the desserts, I made the connection! The server was very knowledgeable and helpful with identifying each dessert by way of a light from a small flashlight to highlight the selection being discussed. I had the Old-fashioned Carrot Cake and for seconds a lemon-based dessert. There were cheesecake and chocolate selections to choose from also. Even though the size of each dessert looked small, the contents were dense and tasty, and sufficient.

          The decaffinated coffee I had reminded me more of Starbucks than of a mellower one, such as the coffee found at Wawa or Dunkin Donuts, which is more to my preference.

          When I left the luncheon, although I had eaten quite a bit, I was surprised that I did not feel "stuffed."

          So, if a diner wants to eat in a pleasantly decored environment, have attentive and knowledgeable servers, have meals that are served with health in mind and a more minimal degree of oil and minimizing of overcooking of dishes, I would recommend Seasons 52 as an alternative to the other similar chains whose cooking style impresses me as more "traditional," which on the positive side means more flavor and a richer experience. On the downside, are the calories, the greater use of oils, and the risk of food being overcooked and processed. And .... at what other chain in the KOP suburbs could you find a plate of tofu, yellow beets, tabouleh with cranberries, and vegetables cooked al dente? This place is nearby all the other expensive steak and traditional chains, so I was very pleased with the "alternative" menu. The only other places/chains in the area that I think might have similar "alternative" vegetarian offerings are California Pizza Kitchen, The Cheesecake Factory, and Piazza di Giorgio Cafe (as well as a few of the other smaller restaurants in the KOP mall and court and the Asian/Indian restaurants in the area).

          1 Reply
          1. re: FelafelBoy

            I've eaten at Seasons 52 twice and what appealed to me most was the taste of the vegetables cooked al dente, they were awesome! I also really enjoyed their tuna, cooked medium rare, excellent!! I will continue to visit and love feeling comfortable after their meals!