Dining in Casual Elegance: Seasons of Durango Rotisserie & Grill
Seasons of Durango, one of Durango’s finest American-Style restaurants, opened in 1994 and continues to draw locals and tourists alike to this casually elegant setting. It’s open exhibition kitchen, award-winning wine list, professional staff, locally grown or produced products, private dining room options, top-notch bar, and private dining room options make it one of the best choices when looking for a special dining experience in Durango.
The wood-burning grill and rotisserie is considered the centerpiece of Seasons of Durango. This elegant dining establishment with white table cloths serves up hot, flavorfully grilled classics such as grilled, 12-oz. Angus Ribeyes or Spit Roasted Free Range Half Chicken. For my entrée, I selected the Center Cut Angus Beef Sirloin, served with Yukon Gold Potato Smashers (mashed potatoes) and a bevy of thinly-sliced fried onion rings. The beef was served thinly sliced in a red wine sauce. The meat was tender, flavorful, and, thanks to heating up the plate, served very hot, something that usually does not happen once the meat is sliced.
For the most part, the exceptionally tasty bread and crackers served in our Seasons’ Artisan Bread Basket was baked in house, the exception being that Seasons works with a local baker who makes up some mighty fine bread. A nice garlic oil with balsamic vinegar was brought to the table along with a zesty, whipped compound butter to spread on the baked goods. There was a fine and generous selection of bread, rolls and crackers that was reasonably priced at just $3. Don’t overlook ordering this nice basket of bread at the beginning of your meal.
Prior to our entrée, I chose the Steakhouse iceberg wedge salad, accompanied by Maytag blue dressing, house bacon, and sliced, hardboiled farm egg. I selected the larger of two portion sizes, priced at $9 and $7.50. Wedge salads are always delicious, especially when served cold and on chilled plates, which Seasons knows how to do well. A nice touch would have been to add a drizzle of balsamic vinegar and to make the bacon bits a little less crunchy. Some may add croutons to this kind of salad and, possibly, pine nuts or walnuts or pecans but they are, in general, unnecessary. This particular salad had bleu cheese crumbles that made it that much more special and totally satisfying. A good iceberg wedge salad is hard to beat and Seasons serves up a winner.
My wife enjoyed her Grilled Asparagus Salad served with fried local farm egg, James Ranch Leyden, Surryano ham, and fresh herbs. The Surryano ham looks very much like Prosciutto, but our very competent server Rachel informed us this thinly-sliced ham comes from the Eastern U.S. Asked if she’d order this particular salad again, my wife gave an enthusiastic “thumbs up.”
The selections on the menu, which change weekly, are too numerous to mention here. It’s best to visit their website at www.seasonsofdurango.com
Seasons’ Chef is Mr. David Stweart. Neal Drysdal is his sous chef. Owners are Karen and Wayne Barger. Floor Manager is Erin Gregory.
Seasons has a full bar (and it’s usually quite popular!) and award winning wine list. The weekly menu highlights special wine selections from “Karen’s Stash.” Servers attend daily and weekly, on-going, in-house educational meetings and classes to ensure the quality and consistency of both food and service. Based upon our server’s knowledge of the menu, descriptions of how various items were prepared, and her personal recommendations, we can vouch for the fact that all your questions will be thoughtfully answered. Moreover, you’ll enjoy your meal that much more. Seasons of Durango is a great choice for dining on Main Avenue in Durango in any season.
Seasons of Durango
764 Main Avenue