Seasons - Davis

Sadly, we're giving up on Seasons after many years of good dining there. The menu has become restricted to regional arcane, exotic foods, with zero attention paid to American tastes and preferences. Last time, the on-line menu listed cheeseburgers but when I asked server about the listing she practically shrieked at me saying they didn't even have the ingredients for such an item. At the very least, it would be more honest if your on-line menu jibed with your real menu which stretches from tofu to high-priced fish shipped in from who knows where.

As always, the staff was extremely welcoming and friendly. The food was very flavorful. I was looking forward to the Nicoise salad with the tofu steak, which I had had last time, but alas, it was no longer on the menu. But I ordered the Fattoush and added the tofu steak and it was delicious. While the wine menu for glasses only is a bit limited, we did enjoy the wine we ordered. Thank you!

Finally, Seasons, with the food of its new chef has the best restaurant in Davis! Amazing, heading for a Michelin Star! I cannot review one or a few dishes as they are all over the top delicious. Goat was just added to the menu: the most eaten meat in the world and much better health wise than beef! Keep it up Katerina!

A rare genuine culinary experience in Davis! Delicious, creative and authentic. True its name, the menu is based on local seasonal ingredients. I am resolutely impressed with how chef Yekaterina Balagian integrates unique ingredients such as the insanely time consuming Japanese house-made hoshigaki without compromising the authenticity of her Armenian based cuisine. Always a surprise and never a disappointment. I highly recommend this California injected venture into Middle Eastern cuisine.

This is our special dinner go-to place so we eat at Seasons a couple of times a year. Under the current chef, the flavors are simply great... middle-eastern? Not sure exactly but there is a savory combo of spices/herbs on some dishes that are SO good, fresh and unexpected, and a real treat. Congrats to the chef!