As a frequent guest of restaurants, there are few occasions that remind us why we love food. On Saturday night, I got that reminder as swiftly as a Jackie Chan roundhouse.
This room is beautiful. Dimly lit, richly decorated and filled with the obligatory mix of the well attired, and those who neglected to read the fine print regarding the dress code.
So many establishments are too happy to robotically maneuver through the motions, without paying mind to details. The other side of that coin is we, the diners, who are all to happy to be cattle in a feed line Too anxious to get in, and rushing to get out again. Citricos is one of the rare gems that elevates the dining experience. Happy to allow diners to slow down and enjoy every bite. Our server, Gwen, was knowledgable, and exceptionally efficient. Her service perfectly timed to our wants.
I am not going on a limb when I say this was the best meal that I, or my wife Ashley, have ever had. We were instantly converted to groupies, willing to callously throw ourselves at them if only they keep feeding us. This is a remarkable restaurant. While I dont like picking favorites, its likely the finest on Disney property, more than worthy of your two dining credits.
We were introduced to Chef Phillip Ponticelli, whos passion should be exhibited by any working chef. While its not rare to find an enthusiastic Chef, it is unusual to find one so willing to share his secrets and sources. After disappearing into the kitchen, the Chef returned and showed off a collection of micro-greens as beautiful as any garden Ive seen. If I had a source producing that quality of produce, I would be hesitant to share it. It would be kept in a briefcase, handcuffed to me at all times. Chef Ponticelli, however, willingly hands me a sticky note with the name of the producer. The farms website a solid distraction from this review. Its this passion that is evident on every plate coming out of the restaurants open kitchen.
During the meal we had an interaction with a member of the leadership team, Curtis. I can safely say that he is on the short list of men-my-wife-would-leave-me-for due to his vast knowledge of cordials and scotch. All restaurants need to have a leader so invested in studying the products being sold, and Curtis has certainly done his homework.
First bites
A simply presented arancini, with cremini mushrooms, and Asiago cheese was perfectly crisp served with a charred tomato coulis. The sauce playing its role perfectly as a smoky, slightly acidic note to compliment the salty arancini. This is street food elevated. A salad of braised baby beets, goat cheese and micro-greens was fresh, vibrant and delicious. The stand out here: A spiced Ahi tuna paired brilliantly with crispy capers and a heart-of-palm salad. This is the proper way to serve justice to Ahi. Simply and effectively.
To follow
Its a standard practice here at Disney World for higher-end establishments to have a steak offering. Ashley choose the Filet. It is, in my humble opinion, the best on property. First, due to the Oak fire which the steak is grilled over, second the flavor is elevated by a quattro formaggi-potato puree and the addition of peppadew and banana peppers.
The dish in front of me was Berkshire pork. Wrapped in more pork. Sitting in a ham-hock broth. I am a slave to pig, so this was not a hard choice. Citricos cures and smokes their own bacon and wraps it around the delicate tenderloin. Served over a perfectly smooth bean puree and earthy escarole. I stated at one point its the kind of dish that makes you sad to eat it, because it foreshadows that soon it will be gone.
Im full, but I will keep eating
To celebrate Ashleys birthday, we were presented with a beautiful dessert platter. It included sweets and small bites from around the Grand Floridian, including a cheesecake from Narcoosees that was, well, life changing.
From the Citricos dessert selections we choose a trio of Gelato and an Green Apple Sorbet. Light choices, but a wonderful way to end dinner.
In short...
Eat here. Eat here soon, and often. Frankly, Im surprised we managed to walk out under our own power. Partially because we were full, and partially because we didnt really want to leave.
See the review with pictures at spinstheworld.wordpress
* Jeremy
