Here is a review from one of our experiences there:
When we were seated, I asked our server if the special dessert from Victoria & Alberts had been sent over for me. He said, Oh, the fruit tower? So thats yours. Such a personable man! But I was delighted to hear that theyd actually sent over the dessert.
This server was another dud Andy said that he had all the personality of a wet noodle. He was not even courteous never once thanked us, or smiled at us, or showed any interest in making suggestions for our dinner. He was excessively slow in his service, and we watched the White House Black Market couple, whod been seated right before us, finish about 20 minutes before we did, because they had a better server. Thankfully, though, this was the only discordant note in an otherwise perfect evening. The hostess, when she seated us, asked if we were celebrating an anniversary, because we had both dressed up. She came back a few minutes later with our own copies of the menu, with Happy Anniversary printed across the top.
We ordered, and I had decided to eat two appetizers for this meal, also, so I began with the Foie Gras Ravioli in Shiitake Mushroom Jus. This was pretty good the gravy was dark and luscious, but there wasnt much foie gras inside the raviolis. My eternal complaint: there is never enough foie gras for me!
Andy started out with Sauteed Shrimp with Lemon, White Wine, and Feta Cheese. He thought this was very good, though a little too garlicky. I had a bite of the shrimp, but, as Ive been off shrimp for a few months now, I didnt enjoy it very much.
For my entrée, I chose a second appetizer: the Gateau of Crab. This was a tiny quiche, with a crust on the bottom, and huge lumps of crab cooked in a cheese and egg mixture. It was truly delicious, and I was so glad that I ordered this, instead of a much bigger entrée. I was trying to save room to enjoy my special dessert.
For Andys entrée, he chose the Oak Grilled Filet of Beef with olive oil crushed potatoes with sweet onions and mushrooms, and a red wine reduction. This was cooked rare, just the way he liked it, but he kept wondering why he had ordered beef again. Hed had his fill of beef on this trip, and he thought that maybe this choice was too heavy for him. Andy isnt a big fish eater, though, which somewhat limits his options when hes desirous of a lighter dinner.
He had the wine pairings with dinner, so he had a Hugel Gentil, Alsace 2000 with his appetizer and a Simi Cabernet Sauvignon, Alexander Valley 2000 with his entrée. Wed had the Simi before, and were baffled by it it tasted like nothing more nor less than wine. Usually, we enjoy tasting the nuances of the wine, with hints of other flavors and scents, but this wine stymied us. We could find no other words to describe it than, It tastes like wine. His last wine was a Trinchero Pinot Noir, 2002, which was his favorite of the three wines.
For dessert, Andy had the Tiramisu. He enjoyed this, because it was very light, not heavy at all. He thought it was very good, and enjoyed the chocolate espresso beans, but he wasnt terribly interested in it, because he was so in awe of my dessert.
I had a Tropical Fruit Mousse in an Orange Scented Chocolate Purse, from Victoria & Alberts. This was the dessert Id remembered from 2000, and had requested it for dinner there. Due to a mix up, it wasnt made that night, but Chef Scott had promised to send it to our dinner at Citricos, and he had delivered. There arent words to describe how lovely this dessert it. The presentation was absolutely beautiful: a chocolate purse sitting on a plate from Victoria & Alberts, with a red and green flower, drawn by fruit coulis, on the plate, and a multicoloured sugar swirl behind the purse. It was an awe-inspiring dish to look at, much less eat. Right as it was delivered, a family was seated next to us, and the woman remarked to the hostess how beautiful my dessert was, too pretty to eat, as they sat down. The hostess had to tell her that it was from another restaurant, and that it wasnt available on the Citricos menu.
The taste was absolutely incredible. I loved the way that the orange flavors melded with the thin, delicate milk chocolate purse, and the fluffy, fruity, lightly sweet, and tangy mousse was unbelievable. Each mouthful was a delight. Andy ate one or two bites, then didnt have any more, so I ended up finishing it by myself.
Our waitress was great, very professional without being too casual but very helpful in beer and wine selections. All courses were perfect. We loved that the atmosphere was upscale without being too loud or having too many children running around. Those are the two complaints we hear consistently about CG so it's never been appealing to us. 
