Business Bites: Citrus Restaurant

Located on North Orange Ave. in the ever-expanding Uptown District, Citrus is working hard to serve up a mouthwatering array of New American-style cuisine made from scratch daily.

Bringing Craft to the Pro on the Go

by Dave Nevill Jr. of OrlandoFoodScene.com

Located on North Orange Avenue in the ever-expanding Uptown District, Citrus is working hard to serve up a mouthwatering array of New American style cuisine made from scratch daily. The menu offers everything a business pro on the go could ask for. An assortment of unique starters, salads, sandwiches and main courses are prepared fresh by Chef Matt Wall and Chef Lucas Reid with your busy schedule in mind.

The restaurant interior offers up a comfortable and contemporary design with hints of modern flair in the art and lighting. The dining area is spacious and provides both indoor and outdoor seating. The outdoor seating options are a great place to relax during happy hour, with comfortable cushioned patio seats. The Chef’s Table is available for groups of up to 10 that allow the chefs some creative freedom for those looking for something new and exciting. Their large private dining room is also available for groups up to 70.

I had the privilege to speak with Chef Reid during my lunch visit. We talked about his experiences both in and outside Citrus, and I know that he, Chef Wall, and his team are extremely passionate about their craft. Chef Reid suggested that I start my meal with Waygu Beef Carpaccio, followed by the Agave Lime Mussels, which are two of his personal favorites.

The mussels were served with a clever blend of chorizo sausage, finely diced jalapeno, shallots, tequila, and agave lime broth. The sauce is the real star of this dish, and I know that I would be ordering another round of toast to dip into it. The Waygu Beef Carpaccio was pleasing both to the eye and the palate. The beef is like shaved paper, and served with a small arugula salad, shaved manchego cheese, garlic confit, rosemary oil, and champagne mustard aioli. There is nothing that I would take away from either of these dishes. The quality of the beef and the spicy flavors in the mussels were top notch!

Orlando Mayor Buddy Dyer gets a nod with the next dish; a deconstructed smoked salmon cobb salad with his namesake. The seven-day cured and smoked salmon was absolutely bursting with flavor paired with an assortment of house pickled vegetables, baby greens, soft boiled egg, and more. This dish isn’t for the timid, as it features some bold and interesting flavors.

Last up was the Butcher Block Burger. A combination of Angus and Waygu beef is combined in a very generous patty and served on fresh baked potato chive kaiser roll with truffle mayo and aged Grafton cheddar. Chef Reid said that when they came up with the idea for this burger, they wanted to throw caution to the wind, calories be damned, and make something special. One word: amazing.

There are several reasons that Citrus is a multi-award winning restaurant, but I think one visit to their restaurant will help you to draw your own conclusions.

Citrus Restaurant
821 North Orange Avenue
Orlando, FL 32801


This article appears in the December 2014 issue of i4 Business.
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i4 Business

i4 Business magazine has become one of the most trusted voices for and about the Central Florida business community. Each month through our print and digital platforms, we provide access to meet, to learn from and to learn about some of the incredible entrepreneurs and business leaders who are shaping our region.

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