We ate at Season's on our second night in Durango.. should have been warned by comments from locals we met at our first restaurant.. anyway thought we'd spread the tourist dollars around.
The room is "modern' with red wall and large paintings, We sat inside as the patio area at the back had no ambiance and seemed very stark. Menu was appealing and the starters were very good. Chicken Liver pate and ceasar salad. Wine list was reasonable and not too highly markedup.
The real dissappointment came with the mains.
braised lamb shank.. seemed to have not been cooked with any spices.. instead had a large clump of fresh minced garlic on top and a watery sauce.. the polenta served with this turned to mush in the sauce and the dominant flavor was SALT.
Parmesan crusted chicken breast with roasted Yukon gold potatoes..I had expected a simple roasted chicken with possibly a piece of parmesan panfried and crisped on top.. what I got was a chicken that was topped with about an inch of finely grated parmesan and salt plus possibly parsley.. the salt was overwhlming and the parmesan really had no flavor. Potatoes were also very salty and a bit dry.
The waiter was very good and when we were honest about our disappointment in the food he did comp us dessert. We shared a creme brulee which was done in the traditional style, was very creamy and classic. overall I'd say this restaurant has the potential to be good if the chef could learn to season food...take away the salt shaker!!!!
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