by: Nick the Disney Devo
On our recent trip to Walt Disney World, Barbie and I had a lovely evening at Citricos at Disney’s Grand Floridian with a group of new friends.
Citricos is located on the second floor of the Grand, next to Victoria & Albert’s.
A very nice bar is immediately to the left as you enter.
The kitchen is open and lovely to behold.
Unlike some meatballs which can be very dense, this was a light, flavorful start.
F.D. had the Sauteed Shrimp with lemon, white wine, tomatoes and Feta, which she said was delicious.
For our main courses F.D. had the Hardwood Grilled Bronzini, which is citrus marinated whole marinated sea bass, Israeli Couscous, herbed chick peas and cucumber relish, which she said was light and flaky, and she loved it.
Kim and Blake both had the Oak-grilled Filet of Beef with hominy-cheddar-potato puree, balsamic caramelized onions, peppadew peppers, arugula greens, and Cabernet demi-glace, which they both described as very good, though Blake thought the steak at Jiko at Disney’s Animal Kingdom Lodge was better.
I’m going to admit, I have no idea what shishito and and sunchoke hash is, but I love pork. But I’m sorry to say, I thought this dish was somewhat uneven. I felt the tenderloin was somewhat lacking in flavor, though Barbie thought it was juicy and tasty. As for the pork belly, one piece was a bit dry and chewy, while the other piece was much more tender and savory.
Barbie liked my meal more than mine, which is good, because I preferred her Madeira Braised Short Ribs, Strozzapreti pasta with hand harvested mushroom ragout and Piccante Gorgonzola. This was much more flavorful than my selection, the short ribs moist, and the pasta perfectly cooked, and I would absolutely order this on a future visit.
Tip: If you have allergies, either let the Cast Member who is making your ADR know or bring it to the attention of your server.
I’ll let our friend Betsy tell you her dining experience in her own words:
“This was my first time eating at Citricos. I have food allergies and the Chef came out to chat with me. We discussed several options. I chose the Pan Seared Florida Black Grouper with Butternut Squash Risotto, Tuscan Kale, Blue Crab Cream and Black Sturgeon Caviar. The Chef replaced the Blue Crab Cream with a Lemon sauce to fit my needs. The grouper was a nice size and cooked well. The lemon sauce was light and worked well with the risotto, kale and caviar.”
