There are days I wish this addiction to Citricos would depart my life. Each fix seems to become a little bit more expensive that the one before. Like all junkies, the dose has to be upped, or the effect seems weaker. After every hit I feel – relaxed, satisfied, full -
You know what, no - I like this addiction. I’ll keep it.
Here’s a look at another amazing meal at the best restaurant on Disney property. And again, a big thank you to the brilliant Chef Philip, Curtis (his knowledge of cordials is un-challenged), and the rest of the leadership and culinary team.
Happy Eating…
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The pre-opening crowd at Citricos. The restaurant shares an entrance with Victoria and Albert’s.
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Amuse Bouche win: This sausage was made with shrimp and white fish. Caviar, red wine reduction, and micro-greens make it one of the best single bites this gent has ever had.
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Ahmagawd: CHARCUTERIE. Prosciutto, Beef Bresaola, Duck Breast Prosciutto, Chorizo, Cheese, dates – 15 dollars worth of Heaven. Everybody should try duck breast prosciutto.
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A new feature at Citricos gives guests the chance to try 1, 3, or 5 ounces of high-end wines.
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Corn soup with a friend oyster. Salty, sweet, spicy. Seconds?
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There is a small piece of me that wishes I could order something that is NOT the pork option. Then it arrives. And to hell with that thought…
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Ashley’s eats: braised short ribs with homemade pasta. Very rich, which I like. Mainly because it means Ashley will not finish it. Fear not, I got this…
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A perfect end. An ice-cold glass of home-made Lemoncello.
I can’t avoid the pork option either- it is tres yummy. Great pics- makes me miss it even more!