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Citrus Restaurant Review: Coolly contemporary Citrus is situated in a Spanish-named hotel, the style of which is Tuscan, all in a city with Tex-Mex roots --- so naturally the menu combines locavore leanings with touches of Mexican and contemporary American cuisines. A tasting menu can be had in three- and four-course versions, though à la carte pricing is available. First courses can be as simple as Wagyu beef carpaccio with quail egg; seconds might include a sope with grilled and slow-braised oxtail; the more substantial third turns on the likes of pan-roasted south Texas antelope with honey-chipotle potato purée; and dessert might consist of cinnamon croissant bread pudding with bourbon glaze. The wine list includes alternative reds and blends, though Spain still seems to be under-represented given the hotel’s namesake. More Iberian and eclectic examples might encourage diners to linger in the minimal but likeable dining room instead of retreating to the hip and happening Vbar across the lobby.