THIS RESTAURANT IS CLOSED Citrine

THIS RESTAURANT IS CLOSED Citrine Restaurant Review:

If you can remember all the incarnations of this location, you might be stricken with a serious case of nostalgia: Ma Maison where Wolfgang Puck made his L.A. debut, then Tulipe, Ita Meshi Ya and Jozu. However, the brother team of Dean and Peter Mavrikis, New York restaurant veterans, brings you Citrine and has installed the young and creative chef Kevin Meehan. Meehan has a solid background since he trained at Mirabelle in Long Island with Guy Reuge, L'Orangerie under Ludovic Lefebvre and was chef de cuisine at Bastide with Alain Giraud. Expect a solid French-based cuisine with modern accents and looks. Some daring compositions can be found, such as in the foie gras au torchon with honey jelly and blood oranges. Easier to follow are the tuna tartare with jelly of saffron consommé, the sweetbreads with lentils, and the scallops with cauliflower emulsion. The different entrée options range from John Dory, truite de mer, monkfish to veal tenderloin, and Colorado lamb to the delicious duo of Kobe-style steak. The pastry chef prepares a tasty and light chocolate-hazelnut torte, and an interesting deconstructed lemon tart. A six-course tasting menu is offered at $80; $105 with wine. A mostly Californian, albeit creative, wine list has expanded to include more French and other European offerings. The elegant room with a discreet open-style kitchen gives you the option of booth or table seating. There's also the lounge where you can have fun and where there is always a good promotion happening. On warm nights, you might want to enjoy your evening on the patio. The overall experience is quite seductive.