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Review - Citrone (Redlands)

JPups | Sep 30, 200204:00 PM

Thanks to Kriss Reed for the recs in the Redlands area (#28114) - link posted below. We ventured to downtown Redlands since Citrone and Joe Greenleaves are just a few doors apart on Orange. After perusing the menus, we decided on Citrone.

They definitely do the "open-kitchen-open-ceiling, brick-wall" motif pretty well. Upon arrival we were asked if we had reservations. It was 6pm Friday and the restaurant was running at half capacity. After a few minutes we were seated and told how lucky we were to have a table made available for us. A little kitschy, but bearable.

We passed on the appetizers, but did partake in the salads. I had the mixed greens with roasted pine nuts, gorgonzola, tomatoes, and vinaigrette. It was very tasty, but a bit pricey for a starter salad ($8).

The table bread was outstanding. Probably the most notable item we had. Crispy crust, soft inside, and a little oily on the bottom. It was served with a fine balsamic and OO.

The entree selection is pretty balanced between steak, chicken, and pasta. There is a lamb offering and two seafood dishes. Our group went with the flat iron steak, penne gorgonzola, chicken romano, linguine with shrimp and scallops, and the pasta special. Prices ranged from $16-22 for our dishes.

The pasta special was anything but, thus we can barely recall its name. It came with sausage and peppers. The pasta in the dish (penne) was different than that described by the server (linguine). The portions of sausage were lacking. The penne gorgonzola was very rich, a little too much, but tasty nonetheless.

The chicken romano was probably the best dish we tried. Sauteed chicken served over whipped potatoes with mushrooms, spinach, red onions, and artichokes. A delightful dish and well-balanced in flavor and portions.

Overall, I'd say Citrone deserves a second chance. The pricing is probably inflated a few dollars more than the food is worth. All things considered, it's a good place to get a good meal in the Inland Empire.

Link: http://www.chowhound.com/topics/show/...

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