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PHOTOS by Stephen Lang
Seasons Rotisserie & Grill W hen Keith, Lynn, Catharina, and Kevin Roessler took over Seasons Rotisserie & Grill from their uncle, they had a mission: to create a community-friendly place in which patrons can enjoy farm-to-table options that change seasonally. Four restaurants later, they have accomplished just that, all the while maintaining many of their original employees, a rare feat in the dining industry. Located right outside Old Town, Seasons—which just celebrated its 18th anniversary—continues to wow diners with savvy contemporary American cuisine that emphasizes fresh, locally sourced seasonal ingredients. If you miss, for instance, this fall’s house-made pumpkin and four cheese ravioli with baby spinach and shiitake mushrooms, toasted hazelnuts, shaved smoked gouda, and maple-sage cream sauce, winter and spring will feature items just as mouth-watering. “There is virtually nothing Chef Paul Mandigo can’t do,” Keith notes. Mandigo, who specializes in serving up rotisserie-style meats and a first-rate prime rib, has been creating award-winning dishes for Seasons for more than eight years. Fresh fish is available and oysters make a weekly guest appearance. Those who prefer lighter dishes can enjoy inspiring vegetarian cuisine or simply settle on a beautifully presented artisanal cheese plate paired with the perfect glass of wine. Keith and Kevin’s father, a winemaker for more than 40 years, currently owns a winery in Sonoma, California, so the extensive wine list is heavily weighted with California varieties. And Seasons’ pastry chef, James Beard award–winner Eric Mosier,
not only bakes all breads in-house, but also specializes in desserts. In addition to the elegant downstairs dining area with its cheerful marigold-colored walls and modern landscapes by local artist Kevin
Tolman, Seasons includes a full upstairs bar with a patio lounge featuring live music from March to October. With exciting organic concoctions like the Angry Bee, a green chile–infused cocktail that boasts Espolón tequila, Cointreau, and local honey, it’s no surprise that Seasons is a popular destination for happy hour as well.
Lunch Mondays through Fridays, 11:30 a.m. to 2 p.m. Dinner daily at 5 p.m. Rooftop restaurant and patio daily at 4 p.m. 2031 Mountain Road NW, Albuquerque 505-766-5100 | seasonsabq.com
Left: Pan-seared jumbo sea scallops, with baked double corn polenta, heirloom tomatoes, and arugula salad, and peach lemon butter sauce. Right: Flourless chocolate torte and crème brûlée duo with vanilla tuile cookie and chocolate sauce. Top: Owners Keith and Lynn Roessler enjoy a glass of wine. 190
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