Seasons 52 Sacramento

Good experience overall. Beautiful interior, excellent service, the fillet mignons were tender and cooked perfectly as requested. The pork chop was good. The sauce was a bit salty and the grilled broccoli were a bit too dried. Ahi Tuna starter wasalso good.

The food was excellent. We started with the meatballs for an appetizer. Then I had the Chilean Sea Bass and my friend had the salmon. For dessert the server brought by a tree of mini indulgences which all looked delectable! Apparently they are famous for these. We each got one. I chose the pecan pie which was yummy. Friendly service. Would come back.

Nice clean classy and welcoming restaurant in a nice location. All food was good with good portions. Menu to please everyone, one of us is gluten intolerant and he had plenty of selections. Mini desserts are great perfect size and nit too sweet.

We always enjoy our time here. Our server, Marisa, was awesome. She went the extra mile to make sure we were taken care of because we were seated in an area where the was no servers working. She also made a complimentary basket of bread and crackers for us, which they used to offer but apparently they don't offer that anymore. The restaurant used offered the baked quails but they don't offer this entree anymore. It was one of our favorites. We always come back hoping that they would add it back to the menu. Tonight, we tried the Korean BBQ Skewers, 2 Crab lump cake, lobster bisque soup, Chilean sea bass, (delicious) would have been better there was more of the sweet ginger sauce, filet mignon with lobster tail. The steak was was a little bit burnt because we like our food to be fully cooked. But overall, we always come back because we enjoy the food.

I came a little early for dinner around 4 and service was great. Tamisha (Aka Ms. T!!! LOL. She was very sweet and provided excellent service. Give her a raised and a promotion. I had the stuff mushroom for the app and seabass for my main dish. Both were awesome. Especially the sea bass dish. It was cooked to perfection. A big shout out to the kitchen crew and chef to making that happen. Keep doing what you do 'Season 52 '.