Where is Seasons 52 Corporate office Headquarters

We have been customers for the last 20 years in Boca and always very satisfied with the food!! Now however tonight we had watery corn soup and minimal tuna crunch salad with lot’s of lettuce and few tuna. We think the caliber of food has fallen and the menu selections seem stale. I’ve had the same scallops for the last 7 months. Please upgrade your menu and make it as exciting as was years ago otherwise you will not stand out! Regards and we hope to keep on dining with you in the future!.PS- our server and staff were great!

I went to Seasons 52 in Bethesda Maryland with a group. We had a choice of a number of items on the menu. I chose Mai Mai, when it arrived there were small pieces of dried fish on tacos. That was not what was on the menu. I will never go back to Seasons 52 because they are not honest. The mistake I made was not sending the meal back to the kitchen. The others in my party were very disappointed with the meal. The staff member told the person who organized the lunch that everything has gone up.

I’ve never been treated and yelled at in front of my family , as I was when I was greeted by an unprofessional employee named Barbara , who after berating me – would not give her last name at the Seasons 52 in Chestnut Hill, MA

I used to dine at Seasons 52 often, but I will not enter the establishment again, as I’m afraid that I’ll be accosted by “Barbara” from the hostess stand.

I used to meet clients at Seasons 52 , but will not risk being yelled at by Barbara, so unfortunately I will not take that risk.

The embarrassment last night was unacceptable.

The food and servers were outstanding.

Barbara wins and Seasons 52 and I lose.

I’m a seasoned diner at fine establishments and I’ve never experienced Barbara. .

It’s a shame that 1 person, who shouldn’t be in hospitality , ruins any future experience at your restaurant

I recognize that employment market is tight, but nothing is better then a hostile employee.

Lousy management in your Coral Gables Restaurant!
No wonder the place is almost empty every night.

Fantastic service at your Naples restaurant. Executive Chef Kyle came to our table (probably to see the nut case who orders, once a week, the shrimp and grits with no tomatoes) to bring some additional sausage. Such a pleasure meeting him. We dine at Seasons 52 once a week and are always impressed with the food and service. Karen, our waitress was a delight and obviously loves working there. Keep up the good work

You should open a restaurant in Springfield, Missouri.

What is your corporate policy regarding masks and COVID protocol?