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Citrus Restaurant Review: Citrus in the Hotel Valencia may well be the most sophisticated dining on Santana Row. Its deftly flavorful approach to internationally inspired cuisine appeals to vegetarians, seafood lovers and carnivores alike. The first decision here is where to dine: outdoors, in the Mediterranean courtyard, replete with warm sunny walls and citrus trees, or inside, in the darkly-walled, romantically ensconced interior that feels so temptingly conspiratorial. Regardless, the food, prepared by executive chef Ocean Orssten, is inspired. The dandelion green Caesar with white anchovy and soft-boiled egg is a great place to start. Try the breads, too. Hankering for a dose of the East Coast? Go for the Maine lobster salad with grilled corn, jalapeño bacon, tangerine oil and creamy dressing. Seriously hungry? The mesquite-grilled rib-eye with shishito peppers topped with a farm fresh egg in salsa verde will put a dent in the stomach-growling beast, while the hunky, well-seasoned grilled lamb ribs served with pasta, summer squash, baby onions and brined green olives are a lamb lovers delight. Wines include many pleasing local choices by the glass. Desserts feature warm cinnamon-sugar donuts with chocolate sauce.