MYSTERY MOUTH: Flawless Seasons

• Seasons Restaurant

53 E. Tioga St., Tunkhannock

570.836.3080

seasonsdowntowne.com

Dinner hours:

Tues.-Thurs., 4-9 p.m.;

Fri./Sat., 4-10 p.m.

All major credit cards

accepted

by Mystery Mouth

Once in a while, a restaurant comes along that draws you in with its menu and then makes you want to return again and again because of its dining experience as a whole.

Seasons in Tunkhannock is one of those restaurants as I found out one recent Saturday night when my companion Wilfred and I popped in after a long day of antiquing. Lucky for us, there was one table open, a high one right near the window, and we eagerly settled in.

It’s a very quaint bistro with neutral decor, great artwork on its walls and charming exposed brick. And, despite having a packed house, there was still an air of intimacy that’s perfect for date night — and overhearing comments like, “That was the best meal I’ve had in a long time” from a nearby table.

Though it offers beer and BYOB for wine (with a $5 corkage fee), Wilfred and I couldn’t help but order one of Seasons’ Shirley Temples (which he swears is also called a Davey Crockett) as we perused the menu.

As soon as he saw the bacon-wrapped scallops ($8.50), Wilfred knew which appetizer he wanted. While I was intrigued by the fried saucy shrimp served with sweet Thai chili sauce, I couldn’t deny my craving for ahi tuna ($9.95). Always a sucker for spinach salad with warm bacon dressing, I thought I’d get that as my entree, but there were so many other dishes to choose from, from chicken gorgonzola and crab cakes, which I haven’t had in ages, to enchanting-sounding pistachio parmesan encrusted grouper, grilled portabella and goat cheese tower and even baby back ribs.

Ultimately, the crab cakes ($16.95) won out. Wilfred, once again, knew immediately that he wanted to see how Seasons’ sundried tomato pasta ($12.95 for a half portion, $14.95 for full) competes with his own version of the dish. We placed our orders, and our server Adam promptly delivered a bread basket. The homemade Cajun butter was the perfect spicy companion to the fresh-from-the-oven bread. Adam explained that, like the menu, the butter flavors change with the seasons.

Before we knew it, our appetizers arrived, looking gorgeous. Wilfred’s five sizeable scallops were meaty, and the bacon was cooked perfectly. Those two opposite flavors mixed with the sweet sesame soy sauce was incredible.

My five ample slices of rare ahi were seared in sesame seeds and served with fresh pickled ginger, sesame soy sauce and a ribbon of wasabi glaze. It was honestly the best tuna both of us have had in quite some time.

Our included salads arrived soon after we nearly licked our appetizer plates clean and after a short wait, our dinners made their appearance.

Wilfred’s pasta featured tender chunks of grilled chicken tossed with bowtie pasta and sundried tomato pesto cream sauce and was topped with shaved parmesan. Despite its red, vodka-esque sauce, there was a delicate and light pesto feel and flavor, which couldn’t have been more different from Wilfred’s own recipe.

My crab cakes were phenomenal, featuring Maryland blue crab mixed with Seasons’ own ingredients and, per the menu, “very little filler.” There may not have been a lot of filler, but there was a lot of flavor, and the fact that the cakes were dusted in corn meal and served with ale aioli definitely added to that. The wild rice the cakes were atop, too, was tasty, and its accompanying green beans were crisp and flavorful.

Wilfred and I sat back and discussed how perfectly satiated we were from dinner, but not overly so. Adam appeared to clear our plates just as we were saying that we had room for dessert, but wanted to pass to save room for popcorn at the movie that was next on our docket.

“Well, we do offer mini desserts, because we want it to be about the food, but there’s always room for dessert,” Adam said, twisting our arms just enough to sample the mini tiramisu ($3.95).

Like dinner before it, the tiramisu was delectable, with ladyfingers dipped in a coffee-marsala mixture and layered with rich Italian cream cheese and a cocoa dusting.

From start to finish, our dinner at Seasons was flawless. Adam was an amazing server who enhanced the restaurant’s fantastic atmosphere and truly made the evening great. We can’t wait to taste each and every season — once we’re done with this menu, that is.

Rating: W W W W W