After months of thinking about it, I actually made it to Citrus on Friday night. Overall, it was a nice dining experience. I can't say I will rush back, but would be delighted to go back if invited or if I happen to be in the area at the right hour.
My group of 4 arrived at 6 pm, hoping to avoid a long wait. We must have just missed the "first seating" because it took 1 hour and 10 minuts to get seated. A few "two-tops" were seated in less time. Fortunately, after about 45 minutes, they brought out a small table and glasses, and opened our wine so we could drink in the small waiting area.
By the time we were seated, all four of us were freezing. We noticed many other patrons clutching themselves as if they were also cold. We asked the server if it was possible to turn the AC down or slow the ceiling fans. They replied "no." They explained that the temperature in the restaurant is kept at a constant 72 degrees and the fans were needed to maintain that temperature. I ordered a hot tea,which helped a bit. Even though we enjoyed the meal, the temperature made it feel endless and we couldn't wait to leave to warm up!
Although they charge for bread, it was only 50 cents per person. The charge was well worth it as the bread was far better than most places that provide complimentary bread. They had wonderful herb rolls that were light with a nice crisp outside. Another bread was denser and a bit doughy, just the way I like it.
The highlight of the meal was the special appetizer. It was a marinated fresh sardine salad. It was served with wonderfully fresh and tasty greens, and shaved parmesean cheese. The fish was sauteed until crispy on the outside and wonderfully light, flaky and tasty inside. It was superb and will surely be the item that I remember in years to come. I will bring my parka next time if I know it will be a special again.
For entrees, two of us ordered a special of seared scallops over polenta with a tomato coulis and shaved parmesean. The scallops were perfectly seared, complimented by the acid in the tomato and the smooth comfort of the polenta.
The homeade pea ravioli with fresh pea shoots, shaved parmesean and hen of the woods mushrooms was a bit disappointing. The pea taste fell flat, lacking another layer of flavor to bring out the sweetness of the peas.
The crab cakes (2 small cakes) were moist and delicious. Minimal breading made them light and flaky, emphasizing the sweetness of the crabs. They were served on baby greens, also with hen of the woods mushrooms, which did little for the dish.
Dessert looked fabulous, but we skipped it to seek out warmth.
The restaurant was very affordable with nice sized portions. When they delivered the bill, they advised us that they automatically included an 18% tip. For 4 entrees, bread, and 3 appetizers, the bill was $120 bucks, including tip.
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