I just do NOT understand chefs who put their name on a million restaurants all over the country and cook in NONE of them. I would rather enjoy cuisine from a Real Chef who owns and operates One kitchen.... Needless to say, Citrus is yet another restaurant that uses the name of an absent chef. Yes, Micheal Richard designed ther menu, but he is in D.C. He stayed to train this staff to prepare his food, and then skipped town (just like Wolfgang Puck, Mario Battali, Kerry Simon, etc.). \r
I digress. To Citrus: the space and the staff are lovely. We were seated immediately at a comfortable and large table (for a party of 2). We had some great cocktails (I had the Blueberry lemonade, my date had a martini), and then started with the Onion tart. It came without share plates and was a little droopy in the middle (not great for ladies wearing expensive dresses?), but was otherwise palatable. The Shortribs were good, the Lobster Burger was TOTALLY overpowered by the bread, but once I removed it, the lobster and accompanying garnishes were tasty. Dessert was the highlight of the whole experience; the kitkat chocolate dessert is whimsical and tasty, and the creme brulee was a good execution of a classic. all in all, though, the food was like a higher-end version of Chili's. Every ""trendy"" LA spot has shortribs, some kind of burger, french fries, etc. They are not reinventing the wheel here at Citrus. \r
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All in all, it was just unmemorable and overpriced. I will never go back, unless someone else is footing the bill. the food is good, but unimaginative and OVERpriced.
Pros: staff & decor
Cons: overpriced and unimaginative menu
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