Seasons 52 (summer menu)

Seasons 52 is one of the few chains I like. That's right--this locavore, small business champion likes a chain. It may be a part of restaurant titan Darden, but it feels different. The Managing Partner and Chef Partner actually own part of the restaurant. They are committed to being part of our community (and have the chamber memberships to boot). Though they like to source foods locally and organically, their commitment to the quality and freshness of the food and wine they serve is paramount.

The fact that everything on the menu is 450 calories or less is a bonus. Those little "dessert shots" (as my brother calls them) are just plain evil. I am helpless to resist.

I'm going to highlight a few things on the summer menu that are noteworthy. First, the organic arugula with watermelon, pistachios, jicama, grilled golden beets and goat cheese is out of this world! The earthiness of the beets plays beautifully with the sweet, clean crunch of the watermelon, the salty pistachios, the tang of the goat cheese and the peppery arugula.

The summer vegetarian sampler feels nothing like the typical conglomerate of last-minute sides or bland veggie pasta dishes that most restaurants offer their vegetarian guests. It is truly a spotlight entree, something that I would order in a heartbeat as a proud meat-eater.The highlights for me were the chili relleno set to fresh Mediterranean flavors, the soft taco full of fresh veggies and guacamole, and the grains of life medley scented with orange and lots of herbs. The tofu was a little bland, but the spicy mango chutney helped it along. All in all, I would give this vegetarian option a darn-near perfect score, as it is a real meal fit for anyone with or without the Veg label. 

The shrimp and lobster spring rolls were as good as any I have had in an authentic Asian restaurant. I did find the mint to be a little overpowering, but other than that they were completely delicious. The dipping sauces each provided a nice counterpoint to the tender wrappers full of fresh vegetables, glass noodles and seafood.

I saved my favorite for last: organic Copper River Salmon with corn risotto, dill creme fraiche and grilled asparagus. This is simply the best piece of fish I have ever had. For that to happen in Indianapolis is just crazy (and awesome). The salmon was so fresh that it practically leapt off the plate and into my mouth. It was melt-in-your-mouth scrumptious with all those delicious omega-3 fatty acids creating a buttery mouth-feel and super-delicate flavor. The accompaniments were great, but the fish spoke for itself.

I give the Seasons 52 summer menu 4.5/5. Chain or not, it is just amazingly delicious food. I always find the service to be impeccable, as well as the wine pairings. Cheers to summer!

Eat Out For Less!

Other than the typical coupons, Groupons, happy hours, and early bird specials, there are ways you can reduce your bill in a restaurant.

1. Have a drink and an appetizer at home first. This has become a tradition for me and my friends. First of all, it's nice to have some time at home to relax before going out. Secondly, it's a nice way to build excitement for your dinner. It also means you can order less food and less wine or cocktails at dinner. It's also easy; I usually make a little board with 2-4 of the following: cheese, fresh fruit, raw veggies, hummus, nuts, dried fruit (dates and apricots are nice), wasabi peas, salami, etc. (You can also tailor it to you health or diet goals.) Added bonus: If you are in a group, this lets that one friend who's always late off the hook.

2. If you are drinking alcohol, skip the soft drinks, iced tea, or coffee. They add at least $5-7 to your bill for two people once you add tax and tip. 

3. Order a bottle of wine instead of glass pours. You will get more for your money. Many restaurants price their glasses as either a third or a fourth of the bottle cost to account for their spoilage liability. Typically you get 4 large or 5 medium glasses from 750ml. This is especially true for sparkling wine, as glass servings are smaller and you get much more.

4. Don't be afraid to ask your server for a budget-friendly recommendation! A great server will be happy to oblige. Just factor this in when you tip and give extra for the consideration (see my tipping note below).

5. Split an appetizer, salad, and an entree. Portions are generally huge, so this is usually plenty of food for two. It also lets you try more than if you just ordered entrees. If you are worried about a split plate charge, you can just say "We're sharing everything, so an extra plate would be great." If you are still hungry just order a dessert...

6. Order several appetizers as dinner. This is one of my favorite things to do because I like to try as many things on the menu as possible. Appetizer portions are typically larger than I expect, so we order 3 and it's usually perfect.

7. Go home for dessert and a nightcap. Personally, I find dessert to be the most frequently disappointing aspect of a restaurant meal. Nothing is worse than a stale, dry chocolate cake or a mushy 5-day-old tiramisu. Sometimes it is fantastic, but I usually prefer dark chocolate, sorbet, or gelato (or a great port or limoncello) from my own stash.

8. Call ahead if you are celebrating something (birthday, anniversary, etc) and mention it. Restaurants who do nothing special (free dessert, etc) for a special occasion are just lame.


On a side note, please remember to tip your server well. I always tip a little extra if I am purposely trying to lighten up my bill. Developing a repoire with a great server is also a nice way to get a fantastic experience on a repeat visit. Many of us have served at one point or another, and it is not an easy job. Nothing is more frustrating that the patrons who drink water and split the cheapest sandwich on the menu. I don't fault anyone for what they order, but I hope they realize that servers live off tips, not their sub-living-wage hourly pay. As in any industry, providing great service really adds to the experience and should be rewarded. In the restaurant industry, that means tipping well. Cheers to getting more for less! 

Chancellor's

Hotel restaurants are frequently overlooked as good dining destinations because they are usually, well, unspectacular.  They have been many notable exceptions, however. Having worked in a hotel, I always felt for our hotel executive chef, because his ambition and talent far surpassed the credit he got in the "omelet station buffet" type of service, even this particular upscale hotel. Admittedly, I have a soft spot for hotel restaurants.

Banana-walnut Pancakes

I also have a soft spot for Chancellor's, which served my family many meals while we were seemingly permanent visitors in my father's cancer ward. The restaurant, in all it's modern splendor, was a welcome respite from fluorescent hallways, hand sanitizer, endless mechanical beeping and medical jargon. Even though that ache in the pit in your stomach when someone you love is approaching their earthly end never truly goes away, little things (like great meals) can make all the difference. We had many of them here, mostly late-night dinners (when Dad was trying to sleep) or late-afternoon lunch breaks when our visiting shifts would change.

Steel-cut Oats with Blueberries

I had not been back to Chancellor's in the 3 years since my dad passed, and never for breakfast. Mother's Day brunch seemed a great opportunity to try it again; we were ready. I'll try to be as objective as possible, but obviously there are emotions involved here. We chose Chancellor's because we forgot to make reservations until Saturday and wanted to avoid the typical Mother's Day brunch mayhem as much as possible. We also weren't up for an enormous buffet, so their menu looked great.


I'll get the bad stuff out of the way early. Service was pretty awful. There were only a few other tables in the whole restaurant, and everything was not only slow, but lacking in attention. For instance, we had to ask (three times) for refills. We needed to remind them about our side order, and we were long finished with our food and drinks before we could even find someone to ask for the check. If they were slammed or understaffed I'd get it, but that was not the case.

Omelet / Turkey Sage Sausage, Mushrooms, Cheddar and Hash Browns

The food, however, was great. There menu has a decidedly local, Indiana flavor with just enough twists to make everything interesting. I ordered steel-cut oatmeal (a steal at $3.50) with a side of Turkey & Sage Sausage, homemade on-site. The oatmeal came with fresh blueberries, brown sugar and raisins. The sausage, though a tiny bit dry, was bursting with flavor. It was awesome. The omelet that my mom ordered was also delicious. Perfectly prepared, with cage-free eggs, the perfect ratio of fillings to eggs, and not bathed in butter. The potatoes on the side were super crispy (Waffle House-style... if that offends anyone they are clearly missing out on the beauty of WaHo hash browns). My brother ordered the Banana Walnut Pancakes and raved about them (and the Applewood Bacon that came on the side). Jeff ordered a breakfast wrap and was not completely enthusiastic but enjoyed it. 


This is a tough rating to give. Great food, poor service. I'll go with 3/5, because the food is more important than the service. I hope the staff gets a little more enthusiastic about serving. I'll go back to Chancellors's for the healthy, seasonally-inspired food and reasonable prices regardless. Cheers!