My absolute favorite restaurant on property! We have only had one lackluster experience here with service a couple of years ago in over a dozen visits, so it is tough to beat. The Mediterranean inspired menu always offers signature items like sautéed shrimp, arancini, braised veal shank and oak grilled filet of beef, while other menu items tend to change with the seasons.
They moved the check in booth to the outside of the hallway now. Presumably this makes it easier to find for guests and now they use the waiting area as a lounge. It makes them a few extra dollars serving cocktails and gives people something to do while waiting to be seated. We were given a beeper and were seated in about 15 minutes. The restaurant was busy, but it is one of the best so I understand why. Sara seated us near the open kitchen along the windows.
Not much of a view this year due to all of the construction on the courtyard pool, but plenty at the bar and kitchen to watch. The Grand Floridian has major refurbishments all of property as a matter of fact. With the construction of the DVC wing and the pool as major projects, Gasparilla’s has been closed and Mizner’s opened for quick service. They seem to be rehabbing to prepare for the GF DVC, from what I have read Gaspie’s needed some serious tlc, so good news there. We didn’t explore much around the resort outside the main building, but the changes are very exciting. Shall we see sweeping changes at the Polynesian next? Looks like things are in the works for that property as well.
I opted for bottled water while my parents ordered a glass of wine. Cliff took our order and brought over the house bread and butter afterwards.
Our appetizers arrived: cheese plate-with fourme d’Ambert is one of the best blue cheeses not to mention the oldest French cheese, plus a Spanish cheese and another French style from the Basque region with all the accompaniments. Sorry I did not get a picture and the presentation was different this year, but it was nicely arranged. The macerated heirloom tomatoes was a large portion of halved red and yellow baby tomatoes with balsamic vinegar, micro basil and fresh mozzarella slices. I am a sucker for cured meats so the charcuterie plate was a great option. The plate offered a variety of cured meats including Prosciutto di Parma, beef bresaola, duck prosciutto, chorizo, Percorno Romano, medjool dates, pickled fennel, olives and Marcona almonds. A great antipasti platter for one although I probably could have shared with another person. The appetizers were all very good and well received.
Cliff checked back frequently to fill our water glasses and see if we needed anything. He works at Victoria & Albert’s as well so he is used to checking in with guests as often as he can. He made small talk and was very friendly, but not overbearing or awkward. Overall this was probably the best service we had on the trip.
Our appetites had hit their peak when the entrees arrived-it was perfect timing. I have tried a number of dishes, but one stood out this time for me the Berkshire pork 2 ways. Now I am not a huge pork fan with the exception of sausage and I must say the pork tenderloin dish at California Grill is lovely too. You cannot go wrong with rendered pork belly after all and alongside a huge piece of tenderloin with creamy cheesy polenta and corn, talk about heavenly! The cherry gastrique really rounds this dish out, a must try at Citricos. The salmon was mildly wonderful, we eat wild salmon weekly, but this was better than what we can get at the grocery store. My mother had the house oak grilled filet of beef with extra vegetables rather than the potato puree. She is not a big fan of mashed or gratin style potatoes, but most places are happy to substitute a reasonable side.
Dinner was wonderful, the service was excellent. After the warm chocolate banana tart for desert-the evening was nearly perfect!
I was surprised at the service we had. For a signature restaurant our waiter was absolutely horrible. My husband and I waited for almost 20 minutes for our first course, I had the cheese plate and he had a salad. We never got a refill on our water so by the time our entrees came out we were parched, we asked our waiter 3 times for more water and never got it. By dessert I was annoyed and just wanted to get out of there. It took our waiter 10 minutes to bring the check, and then it took him another 15 minutes before he came back to get the check. There was a table of 10 sitting near us and it seemed like our waiter was spending all of his time with them because he knew he'd be getting a larger tip from them. Sadly I will not be going back here again, for the price of our meal it wasn't worth it.
During the Kingdom Konsultant AEP in January we enjoyed a delicious meal at Citricos and were able to sit at the Chef's Domain in a private room. Everything about the meal and the service was perfect. The Arancini for an appetizer I could have had for an entire meal. It was delicious. That was followed up by a citrus salad. I had the Oak-Grilled Filet of Beef for dinner - perfect! And the dessert was a sampler of a Chocolate Banana Torte, Lemon Cheesecake and a cobbler. I can't say enough about how great this restaurant is. When I can book my ADR's for our September trip this is at the top of my list!
Went May 2011 - TWICE. Citrico's continues to offer the BEST dining on site, and every time, they get BETTER. Chef Phil has created a masterpiece :).
...and when you go? Ask for Keira - a five Star Cast Member with INCREDIBLE knowledge :).
went to citricos the first night of our stay. meal was absolutely wonderful. service was spot on. we had the sauteed shrimp with lemon, white wine, tomatoes, & feta cheese app (WONDERFUL) and the swordfish for the main dish again wonderful. my sister had the crab cake app and steak for main dish and loved it as well. i could have easily eaten here every night of our stay. also when we got home i realized i'd forgotten to ask about getting the recipe for the shrimp app. i sent an email with my reservation number and had it back from them in about two days. LOVE THIS PLACE.
We are passholders, and tend to frequent Signiture Dining Restaurants.
Citrico's was always good - they are now STUNNING! Recent tweeks of the menue have resulted in a restaurant with phenominal offerings.
If you have not been here? GO - Yes, you WILL pay Signiture Dining prices - but their filet's are not to be believed :)
Not at all what I wanted from a Disney restaurant. I was in my early tewnties at the time and I was treated like a child. I hate that. The manager kept watching us almost acting like we were going to walk out on our tab. We were nicely dressed and just wanted a nice dinner. We spent over $130 for the two of us and just didn't feel it was worth it. The food was average "she-she" style food. Nothing stood out except for an excellent Citus infused martini and the sorbet plate shaped like and artists pallet.
I've dined here with a friend once and the food was very 'classy'.
As for my experience...I had ordered salmon and remember the taste as more of a home cooked meal, rather than a restaurant style dish. The salmon that served was similar to the version of my mothers cooking (very home-y). As for this type of restaurant, I would hope for something totally different and with more uniqueness to it. It may be one 'odd' experience, but this is how I felt about dining in this restaurant.