Seasons of Durango — Restaurant in Durango

Visited July 5, 2025 (second visit)

We wrapped up our vacation with a return visit to Seasons of Durango...because when a place leaves that good of an impression, you go back. The ambiance and vibe were just as lovely the second time around, and the team was every bit as warm and welcoming.

Now, let’s be real...every restaurant has a night where a few hiccups happen. But what really matters is how they handle it. And Roxie? Absolute rock star. She was our hostess last week and our waitress tonight, and wow… talk about someone who gets hospitality. She handled everything with grace, humor, and professionalism. Her goal was clearly to make sure we left smiling, and we absolutely did.

Dinner highlights? My girlfriend’s husband had the Ahi Tuna special—his often go-to—and declared it spectacular. My husband and I had the filet mignon, and it was cooked to perfection—tender, flavorful, and just what we were craving.

But the surprise winner? That spinach salad. If you love spinach—or even if you think you don’t—get the salad. It’s loaded with crispy bacon (like, a lot), hard-boiled eggs, mushrooms, creamy avocado, and a bold grain mustard vinaigrette. Every bite was a flavor bomb.

And yep, we splurged on dessert and no regrets. The Salted Caramel Budino was a dreamy combo of creamy pudding, rich caramel sauce, and crunchy cookie crumbles. Salty, sweet, soft, crunchy… total dessert magic.

Thank you, Roxie, for turning a slightly off night into a really memorable one. We’ll definitely be back next time we’re in town!

Visited on June 26, 2025

Our first night in Durango, and our first night of vacation, and what a way to kick things off! We booked a table for Seasons of Durango several weeks ahead of our trip and after a long day of traveling, we were a little tired, a little hungry, and completely ready for something special. And Seasons delivered. Every. Single. Thing.

Let’s start with Roxy, the hostess with the mostest! Roxy is so fashionable, warm, and a total pro. She had us smiling and chatting before we even sat down. Thank you Roxy for making us smile and kicking off our vacation in style!

And then there’s Alec behind the bar! Alec is truly a mixologist, or maybe he's a magician, whatever you want to call him, he is a winner! The guys ordered Oaxaca Old Fashioneds and were practically speechless. Made with Mi Campo Reposado Tequila, Mezcal, bitters, agave nectar, and orange… they were bold, smooth, and smoky in all the right ways. The only note? They both would have loved a muddled dark cherry, but even without it, they ordered a second round without hesitation. That says everything. and I mean everything since these guys are so picky when it comes to Oaxacas! So a huge thank you to Alec who totally made their entire night! You rock! And yes, no judging please sir, if we happen to stop back back on our way back home from vacation as we travel through Durango! it's been 7 days and the guys are still talking about your drinks!

The girls went for the lemon drop martinis, and wow, yes please and thank you! The lemon drops were perfectly chilled and had that just-right tartness with a sweet little kiss at the end. Winner!

For food, the guys went big with the 14 oz bone-in filet. Tender, juicy, and seasoned like someone in the kitchen really cares. They tried all the sauces...chimichurri, jalapeño butter, fresh horseradish, and béarnais...and honestly, it was like a flavor masterclass. They couldn’t decide which was best because each bite was better than the last. Happy first night of vacation!

The girls took a different path and said hello, Chilean sea bass with beurre blanc! The pop of lemon creaminess in every bite was truly spectacular! Angelique K., our phenomenal waitress, made the recommendation and nailed it. Funny, knowledgeable, and fast on her feet, she totally matched our energy and made the whole evening even more fun.

Start to finish, this place impressed. We’ll absolutely be back next time we’re in Durango and you better believe we’re booking ahead. Thank you Seasons of...

Seasons has been my favorite restaurant for decades but it’s changed since it was sold. I’ve been there twice this year. Last night we were celebrating a birthday with a party of 5 and we were escorted downstairs to their ”wine room”, not the nice room for groups but basically a glorified storage room. I felt like I was in the kitchen of a real estate office. There were kitchen cabinets across the back of the room with a counter that sported a charging station with a mound of wires exploding from it. In this somewhat small closet type room they had 5 tables. My niece sat next to a home depot metal bakers rack with wine piled up on it. Not exactly 5 star ambiance but the prices are the same in the downstairs closet as they are upstairs in the beautiful high ceiling art filled restaurant. The staff was lacking. The waiter didn't know if their choice meat cuts were organic, she brought us water without ice when asked but then left it on the kitchen counter behind us so we served ourselves. She check in on us when we were almost done eating, too late if anything had been wrong and despite the birthday they neglected to offer us dessert. She was obviously overtaxed having to run up and down the stairs. Towards the end of our meal another waiter was sent to ask us to be more quiet because the 3 tables of couples in the small room with us weren’t enjoying their experience- someone complained. Mind you we were a table of middle aged women not exactly a rowdy crowd! When you skimp and put too many people in your storage closet you are going to run into problems. I don’t blame the complainers the room wasn’t made for dining. The food was okay. I’m a good cook and grown my own organic food so restaurants don’t impress me too much. The pork loin was adequate and the chicken was very good but none of it was organic. The duck I had last time was also just adequate. The last thing that rubbed me the wrong way was that, on top of having to tip , essentially paying the employees directly, now restaurants expect us to pick up their operating expenses as well by assessing their credit card fees to the customers. This just seems cheap. It will be a long time...

After a week of skiing, we were looking forward to a nice meal on our final night in Durango. Seasons of Durango did not live up to the many glowing reviews, and I left hungry and disappointed.

We were promptly greeted and seated by a nice young man who quickly brought us water and answered a few questions. He was busy all night seating guests and thoroughly cleaning tables (and chairs) after diners left. We admired the beautiful surroundings as we considered our dinner options. I love a good cider, so I ordered a Talbott’s Scrappy Apple Cider. It was tasteless and I gave up drinking it after a few sips. We opted for the Korean BBQ ribs appetizer. They were delicious and tender and thoughtfully served with damp napkins for our sticky fingers. I ate two ribs and the nicely spiced slaw that came with it, while my partner polished off the other four. It was a delicious start to what we hoped would be a fine meal.

My partner ordered the flat iron steak, which was perfectly prepared to his liking and served on a huge plate with a generous portion of frites. I ordered the chicken breast with linguini cacio e pepe. I received a Lean Cuisine-sized portion of food served in a cereal bowl. (Did I mention we had been skiing and were hungry?) There was a tiny portion of chicken on top of a half cup of pasta with a pinch of Parmesan swimming in half an inch of oil. Cacio e pepe is a delicious dish of pasta cooked with pepper, cheese, and pasta water until it reaches a creamy emulsion. There is no oil involved. The chef must have missed class on cacio e pepe day. As the joke goes, my meal was miserable and there wasn’t enough of it. Our waiter provided the most humorless, perfunctory service we’ve received in a long time. Perhaps he was having a bad day. For the price charged, we expected a better experience and not to leave hungry. Luckily, I still had an apple and string cheese...