Seasons 52 — Restaurant in Sunrise

So this upscale concept of chain restaurant or Applebee's, TGI Fridays on steroids is an interesting idea. As a customer the design of the restaurant it's Ambiance its furniture is warranted, but you come here for the dining experience, the service, and the attention to detail. I don't think they were very successful and their premise. You come to an upscale restaurant such as Smith & Wollensky or Joe's Stone Crab and you know what to expect both in food quality, service, and attention to the customer experience. You may have a manual to tell you how to run the chain of Seasons 52 but the execution lies with management and with the training staff and with the hiring process. The waiters have to believe in the concept they're selling and not treated just like a job. From the greeting area the hostesses at the dais did not have a clear Focus of what their task would be. Eventually one of them took us to the table. We sat down and our waiter came by to take our drink orders. He was willing and able, but simply did not have enough training. His service was good for the amount of training he presumably had. We started with artichoke appetizers which were very good very well roasted and smokey. Then we moved on to the main entrees. I had the steak salad and my companion had the trout. They were actually brought to the table quickly, but I was completely underwhelmed by the size of the salad. As an entree portion I expected it to be much larger but there were 3 slabs rare, it appears it was flank steak, and about 12 French beans and some micro romaine lettuce leaves. Hardly feeling on the best day. The trout was not bad with its tiny potatoes. So I ate my salad and had some of the trout that my companion did not finish. Was it worth the money? I would say yes because it was truly not expensive. Was it worth the restaurant experience? No, because the perceived marketing concept of this restaurant was not executed by the level of food or by the level of service. The interior Decor was great but was not reflected by the rest of the crucial areas that are restaurant should theme to represent. As a last stroke to bring that evening to an end was the desert presentation. I'm not sure if the desert is freshly made or just taken out of the cooler from a central kitchen, but they were cute, tiny, sufficient. The waiter use the flashlight to highlight each dessert and describe it from a script. We tried it and it was creamy and sweet and decent. Once again it was worth the price as written on the menu. But the concept of this supposed High dining experience...

We were so excited to take our daughter and her new husband to one of our favorite restaurants. They came from Stuart and we came from Miami (we usually go to the Coral Gables location). What a COMPLETE DISAPPOINTMENT!!! While the inside is lovely, we ended up outside and it has NOTHING to offer-not even a plant. The parking lot was our "view". The chicken pesto flatbread was bland and served lukewarm. The ahi tuna appetizer was good, but too few crackers for a table of 4 (we got 5 crackers). Our son-in-law ordered the entree accompaniment scallops and the waiter brought the large entree - we were charged for the large portion even though we corrected him/them. This is rude and presumptuous. My husband ordered a Caesar salad and sent it back because the lettuce was wilted and yellow - every piece. He said he did not want another salad unless it was fresh and green - the manager came back with another wilted, yellow (a little greener) salad that looked just as pitiful. She acted like she was doing us a favor and did not speak a word about it (no apology, no interaction, just went to put it down on the table). He refused that one as well. I ordered a salmon salad with mango. Only two of the 8 (sparse) pieces of mango was edible. The other 6 were hard as rocks and had no flavor. My daughter's shrimp were on a skewer on a plate - no garnish, no flavor - like something from a fast food restaurant. I have come to expect a level of freshness (after all, their menu changes by the season to have things fresh and IN season) sophistication, and professionalism from Seasons 52 - NEITHER of which we experienced at the Sawgrass location. Maybe they get away with it because they have built in clientele. I was embarrassed for having chosen this restaurant for an important occasion - and trust me, I...

I wish I could give this restaurant more stars!

This was by far one of the greatest restaurant experiences that I've ever had. I have a ton of food allergies so eating out can be difficult and sometimes scary. I sent an email to the location ahead of time and Kia, the manager called me to say they would be delighted to have us there and that the chefs were made aware of my allergies. When I arrived to seasons 52 with my husband we were greeted by all staff walking in the door.

We were seated outside and we had a fabulous waiter named Christian. Attentive and noticed when drinks needed to be refilled. We spoke with the executive chef James who made me feel comfortable with what I had ordered and how the items were prepared/prepped. He answered my many questions and did not mind at all. I ordered the 8 oz Filet that came with asparagus and a Yukon mash. My husband and I shared a side of Mac and cheese and he ordered the potato leek soup and Philly cheesesteak Flatbread.

The food was incredible and the manager kia came to check on us multiple times throughout the evening to make sure we were well taken care of. We ended the evening with an oreo mouse and an extra side of Mac and cheese to go. The food was phenomenal but the staffs attentiveness, understanding and genuine kindness made the night spectacular. I highly recommend this restaurant and a huge thank you to James, Kia, and Christian for making me feel amazing. It's always hard eating out with food allergies and not all places take it as serious as you would hope. Seasons 52 went above and beyond and we cannot wait to make a...