Despite many less than glowing reviews of Citrine, we decided to try it out on Saturday night because they actually had a reservation available at the bar during the time we wanted to eat.
We started with an amuse of mushroom soup. It was very intense in terms of flavor and texture (being a bit on the thick side), which was appropriate for an amuse.
We then had the scallops with arugula and manchego cheese dumplings and the baked oysters which were both quite delicious. I was a tad dissapointed that the dumpling wrapper was very thin and seemed not to have been made in-house, which I expected for the $17 price tag, but at least the flavor combination worked for me. The oysters were the winner of the night because they were absolutely perfectly cooked and the hollandaise really added a nice acidic complement.
For the entrees we had the John Dory and the Kobe Flat Iron Steak, which were both solid dishes. The Isreali couscous and eggplant "fries" accompanying the John Dory were quite rich in flavor and the steak was nicely cooked.
We were, however, disappointed with the chocolate souffle we had for dessert. It was a bit too "eggy" in flavor and, although the edges were crispy, the texture of the center was too curdled for our liking.
All in all, it was a very nice evening. Although it may not have blown me away, at least I was satisfied with the cooking techniques demonstrated by the chef.
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