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Discover the season's freshest ingredients, from fruits and vegetables to herbs and seafood.

Basil

Basil

PEAK SEASON: MAY - AUGUST
The word “basil” comes from the Greek word for king. No wonder it’s often referred to as “the king of herbs.” Different varietals of the basil herb appear in cuisines all around the world, from sweet basil in Italian food, to Thai or lemon basil in Asian fare. Very easy to grow, it’s a staple in backyard gardens everywhere. You might have some growing in your window box right now. Add fresh basil to dishes at the last minute (cooking can destroy the flavor very quickly). And be sure to join us this summer to enjoy this royal herb in your favorite Seasons 52 summer dishes and drinks.

CANTALOUPE

CANTALOUPE

PEAK SEASON: JUNE - AUGUST
Technically speaking, the cantaloupe we enjoy here in North America is actually a muskmelon. They look and taste a little different than European cantaloupe. But whatever you like to call them, cantaloupe is one of our favorite summertime foods. Excellent cut up in salads, mixed in smoothies, pureed into soups, wrapped with prosciutto as an appetizer, and even blended into cocktails. A tip: it’s always a good idea to wash the outside of your cantaloupe before cutting into it to prevent the knife from transferring any dirt onto the melon flesh. Slice and enjoy!

TRAVERSE CITY CHERRIES

TRAVERSE CITY CHERRIES

PEAK SEASON: MAY - AUGUST
Traverse City, Michigan is the cherry capital of the world. In fact, 75% of all the cherries in North America are grown within 90 miles. The soil and climate are simply perfect for growing those sweet, ruby-colored gems. They’re excellent in pie, of course, but add a rich, sweet flavor to salads, drinks, and even savory dishes. But who doesn’t love simply sitting outside on a warm summer day, eating cherries by the bowlful. They’ll be out of season before you know it, so buy and enjoy them every chance you get!

COPPER RIVER SALMON

COPPER RIVER SALMON

PEAK SEASON: MAY - JULY
In late spring, Wild Alaskan Salmon make an epic 300-mile journey from the Pacific Ocean up the Copper River. It’s a journey that requires they add layers of oil and fat to their bodies – which is what makes them so incredibly flavorful. They arrive in our kitchen shortly after they’re caught, and our Chef prepares them simply and rustically to let their natural flavor shine. Few fish are as highly anticipated as Copper River Salmon, so be sure to make plans to join us at Seasons 52 this summer to enjoy yours for a limited time.

BLACK MISSION FIGS

BLACK MISSION FIGS

PEAK SEASON: JUNE - SEPTEMBER
Black Mission figs were named for the Franciscan missionaries who first planted the fruit in San Diego in 1768. They can be enjoyed dried throughout the year, but there’s nothing like the incredibly sweet taste and creamy texture of fresh figs available in the summer. We are delighted to be featuring Black Mission Figs and Brown Turkey Figs on our summer menu.

HAAS AVOCADO

HAAS AVOCADO

PEAK SEASON: APRIL - AUGUST
All the commercial Haas (or Hass) avocados grown in the U.S. can be traced back to one single tree grown from a seed planted by California postal worker and amateur horticulturist Rudolph Hass in 1926. Amazing. Also amazing is that not only is the avocado a fruit, it’s technically a berry. Delicious and creamy on its own, it’s also an incredible ingredient in countless dishes, from salads and sauces to entrées and desserts. Join us at Seasons 52 this summer and see how our Chef is serving up this versatile fruit.

HEIRLOOM TOMATOES

HEIRLOOM TOMATOES

PEAK SEASON: AUGUST - SEPTEMBER
There are many, many varieties of heirloom tomatoes – all grown from seeds passed down through generations. Never genetically modified, these juicy fruits are a highly anticipated, late summertime arrival which can be used in a wide range of delicious ways. In soups and salads of every kind, on sandwiches and flatbreads, and as a sweet accompaniment to a host of entrées. Heirloom tomatoes are at their peak for only a couple of months, so join us as often as you can to enjoy what our Chef is whipping up with these seasonal favorites.

MINT

MINT

PEAK SEASON: JUNE - SEPTEMBER
Mint is actually a perennial plant that can be grown all year, but it flourishes in summer. If you’re growing your own at home, keep in mind that they grow very fast and like to spread out. In other words, a little plant cutting goes a long way. You should use fresh leaves immediately after cutting, or store in airtight bags for a few days. You can also freeze them in ice cube trays for future use. Wonderfully fragrant, with a sweet but cool flavor, mint adds a distinct taste to countless foods, from jellies and sauces to desserts, teas, and cocktails.

OKRA

OKRA

PEAK SEASON: MAY - SEPTEMBER
Nobody knows where the first okra popped up. West Africa? South Asia? Wherever it originated, today it can be found in warm climates around the world. Americans in the southern states began growing okra around 1800, and it quickly became a staple of southern cooking. Okra is a great source of fiber, calcium, and antioxidants, and delicious too. Wonderful in soups and gumbo, or breaded and fried. And the leaves can be cooked and enjoyed like you would beet or dandelion greens. Add okra to your shopping list this summer, and get creative.

PEACHES

PEACHES

PEAK SEASON: JULY - AUGUST
Peaches date back 4000 years, when they were the fruit of royalty in China. From China, peaches found their way to Persia, then on to Greece, and were introduced to Europe by Alexander the Great. The Spanish brought peach trees to the Americas in the 1500s, and by the 1800s, peaches could be found growing throughout Georgia and Virginia. Such a lengthy pedigree for such a beloved fruit. We're delighted to feature peaches on our summer menu, and invite you to join us in celebrating this time-honored fruit.

PINEAPPLE

PINEAPPLE

PEAK SEASON: JULY - AUGUST
To look at the rough, imposing exterior of this tropical fruit, you’d never expect the inside to be so soft and candy-like. But few fruits rival pineapple for juicy sweetness. Around the world, you’ll find pineapple sold as a street food snack, garnishing savory dishes like ham, and used in fruit salads, desserts, and even on pizza. Pineapples are at their ripest the moment they’re harvested, so when you buy them, enjoy them as soon as possible: within a couple of days if stored at room temperature, or within a week if refrigerated. But who’d want to wait any longer?

RASPBERRIES

RASPBERRIES

PEAK SEASON: JUNE - JULY
Red, yellow, black, purple – so many kinds of raspberries, so short a season! How sweet are raspberries? The flowers from the bushes actually provide nectar for honeybees, and the berries themselves are a delightful feast for squirrels, rabbits, chipmunks, and bears. For us humans, we enjoy this summertime fruit in everything from muffins and pastries, salads and desserts, beverages and cocktails. What does our Chef have in store for raspberries this season? You’ll have to join us to find out.

SHISHITO PEPPERS

SHISHITO PEPPERS

PEAK SEASON: JULY - AUGUST
Shishito are sweet peppers from East Asia. Mostly sweet, that is. About one in ten is going to be spicy. Which one? You’ll never know until you taste it! But they’re all going to be delicious. At home, you can lightly sauté them and enjoy as an appetizer with cocktails. Or you can grill or roast them for a little charring. Topped with lemon and parmesan, or sesame, they make a delightful addition to any summer gathering. Join us at Seasons 52 this summer to experience shishito peppers at their peak.

UMBRIAN BLACK TRUFFLE

UMBRIAN BLACK TRUFFLE

PEAK SEASON: MAY - AUGUST
One of the most coveted ingredients on earth, the truffle enjoys rare status in the world of fungi. And summer truffles have a starring role on our summer menu. Ours are grown in Umbria, an Italian region bordering Tuscany, Lazio and Le Marche, and are used to add a little texture and subtle, mushroom-like flavor to pasta and rice dishes, potatoes, and soups and sauces. And in the hands of our Chef, are a creative accent to some of our favorite offerings. No need to invest in them yourself – simply join us for our Summer Truffle Risotto for a limited time. Learn More

SWEET CORN

SWEET CORN

PEAK SEASON: MAY - SEPTEMBER
Field corn is harvested once the kernels are fully mature, to be used as a grain. But sweet corn is picked much sooner, when the kernels are soft and sweet. And sweet they are! In fact, it can be hard to remember sweet corn is a vegetable at all. The Iroquois introduced European settlers to the joy of sweet corn, and it’s been a staple of American cuisine ever since. Here’s a fun fact to share with your dining companions: every ear of corn has an even number of rows of kernels. Count for yourself! Then join us at Seasons 52 for sweet corn at its summertime peak.

WILD TOYBOX TOMATOES

TOYBOX TOMATOES

PEAK SEASON: JULY - AUGUST
They’re yellow, orange, red, and purple. Next to a box of crayons, there’s nothing more colorful than a box of toybox tomatoes. They’re a delight to look at decorating appetizers, flatbreads, salads and entrées, and delicious to bite into. Yes, they might be small in size, but are bursting with sweet juiciness. And they’re a wonderful source of vitamin C and antioxidants. You’ll find toybox tomatoes sprinkled throughout our summer menu. Make a reservation to enjoy them soon.

WILD WATERMELON

WATERMELON

PEAK SEASON: MAY - JULY
Did you know there’s some debate about whether watermelon is a fruit or vegetable? Botanically speaking, it’s similar to tomatoes and pumpkins – technically fruits. But it’s a member of the gourd family, like cucumber and squash – technically vegetables. No need to get hung up on labels, though – there’s no debate about how delicious watermelon is. And how versatile. You can drink it, add it to salads, blend it into soups and, of course, simply eat it right off the rind. Enjoy this seasonal fruit (vegetable?) at Seasons 52 this summer.