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Restaurant Week Spring 2. Citrea. John Babich/Pipe Dream Photographer. Tucked away only a few steps off the Court Street bridge overlooking the Chenango River, there blooms a family business with a Mediterranean mindset and the taste to boot. Currently in their soft opening phase, Jimmy Valdez and Vicky Alt operate Citrea Restaurant and Bar as a husband- and- wife team, with Alt. Together they composed a diverse, fresh and delightfully citrusy Restaurant Week menu to promote their unique taste for a grand opening on Thursday, April 9.
Located at 7 Court St., Suite Three, Citrea. By the time Restaurant Week came around, the owners were greeted by a healthy crowd of intrigued customers.
The first night of Restaurant Week we were absolutely swamped. The garden salad was simple and naked, the red wine vinaigrette only detectable in small hints, yet the crisp cucumbers, plump grape tomatoes and pinch of red onions would charm any vegetable enthusiast.
On the other hand, the pear salad burst with citrus as the pear slices were certainly marinated in the champagne vinaigrette for quite some time. Arugula was an appreciated exchange for the standard lettuce or spinach; its crispness was well complemented by the pine nuts, and the Gorgonzola. The di funghi pizza has a homemade sauce, too. Valdez showed us how he makes the mushroom puree for a base instead of tomato sauce.
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Since the pie is topped with additional mushrooms, I feared that their pungent woody flavor would be overpowering. The 1. 9 Crimes Red Blend wine found on the menu as a replacement for the dessert was a pleasant pairing; however, I would recommend paying a little extra for the Trivento Malbec found on their wine list. The Citrea pie was not as impressive. Again, each ingredient popped with freshness, and observing the shrimp freshly cooked on the grill was reassuring. However, the bitter lemon and spicy jalape. The Dark Horse Chardonnay was paired excellently with every bite into the fleshy shrimp coated with lemon juice.
To not comment on the Citrea staff would be a mistake. The awareness and timely consideration of our waitress really wrapped up the entire experience.
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Valdez and Alt hope for their establishment to become a frequented upscale casual food and drink location. Their desserts speak to the same vision. The panna cotta was elegantly garnished with juicy chunks of orange and grapefruit that enunciated the creamy dessert. Hints of honey can be enjoyed throughout.
If flan is your go- to, I would not miss out on this citrusy confection, but if weird textures are not your thing, I recommend avoiding it. Fried dough coated in cinnamon sugar with Nutella drizzled on top: sounds like a dessert cheat code.
Although I would remark that the zeppole themselves would be improved if they were a little more light and airy, I would be lying if I said I was not left in my chair with a grin, a happy stomach and an exceptional first impression.