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Citrus opened in November, 2010, sandwiched between Paddy Murphy’s Irish Pub and Bellini Bar on Naples’ 5th Avenue South. With plenty of patio seating facing 5th Avenue and seating for 40 inside, it’s a nice addition, and a welcome, upscale contrast to the numerous pizza spots on 5th Avenue.
Their specialty is fresh, fresh seafood, not citrus, despite the somewhat confusing name. Co-owners, Paula and Jay Powell, visitors to Naples over the last 37 years, feel that Florida is the "epitome of Citrus, sunshine and seafood," hence the name. The seafood is lovingly prepared, and served with uniquely seasoned sides of starches and vegetables.
Sit outdoors, and people watch on 5th Avenue, day or night.
Walk in, and manager Brooks will seat you at a linen decked table with linen napkins.
The background music is low key, with Vivaldi and light jazz. Underwater photographer Kevin Sweeney's vibrantly colored larger than life fish photographs brighten the walls. Soda, bottled water, coffee or hot tea is $2-very reasonably priced! Order a Blue Moon beer ($6) from a selection of over a dozen fine beers, or a nicely priced glass of wine and relax!
I ordered the fresh tangerine mimosa ($10), and was treated to a table side treat as David first poured the Mumm Napa sparkling champagne, er, wine.
then added the tangy-sweet tangerine. Muy elegante y delicioso!
There’s a good assortment of light appetizers and meals, and five standard entrees, including a 7 oz tenderloin fillet ($29) and 3 oz tenderloin filet with fresh Maine lobster cake for $18. Nightly, some 6 to 8 fresh seafood specials appear. Try a trio of ceviche for $15, with grouper Peruvian style, scallops Jamaican style and shrimp Cuban style. Other appetizers include seared ahi tuna ($12), large stone crab claws ($34), and lobster tower (15).
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| Lobster Tower |
For $15, there's a lot of tender lobster! It's a delicious fresh meal, a light salad with mango, diced tomato and crisp, crunchy jicama. Here's the toppled tower!
For lunch or light dinner, there's grilled chicken Caesar ($10), grilled pineapple-glazed chicken (9), Ruben sandwich (9), Angus burger (9) fish and chips (14) and Baja fish tacos (16).
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| Grouper Firecracker, Lobster Purse, Stone Crab Wontons |
We ordered the Trio appetizer, with lightly fried firecracker grouper, lobster purse and stone crab claw meat in fried wontons.
I really enjoyed the truly fresh tender grouper firecracker, in a very light fried batter, perfectly cooked, attractively tied with a green onion bow. The cabbage bed is delicious. The lobster purse (center) is an attractive presentation, however it is creamy and somewhat bland with scant lobster taste. To be fair, for 1/3 of $14, I don’t expect much lobster, either. I’d suggest a “seafood purse” instead of “lobster” to allow the restaurant to add chunks of seafood, and have a win-win dish. I like the slightly spicy sauce on its shaved cabbage base. The fried stone crab wonton is delicious, placed on top of fresh tomato, lettuce and drizzled with a tasty sauce. Three sauces accompany the trio, two with a soy base.
The chef is an artist with his food, and every item we had was fresh, fresh, fresh.
For entrees, we ordered two specials. The Red snapper topped with stone crab claw meat ($25) comes with a side of smashed potatoes, a big crisp baked parmesan cracker or wheel, and crisp green beans, nicely displayed. I’d get this again!. The snapper is more “buttery” than the cobia, which has a swordfish like texture.
The ($24) fresh grilled Cobia is glazed with fresh-squeezed Florida orange juice,
and topped with crisp, long fried plantain chips. It comes with diced sweet potato and pineapple in a delicious mildly spiced sauce. Another winner!
Top off a refreshing meal with the tasty Blood Orange Mascarpone (8), with a bright blood orange marmelade and edible sugared pansy flower placed atop layers of blood orange mousse and mascarpone, all on a thin sponge cake base, with hidden dollops of candied blood orange peel. The desserts are the only items not made on premises. Made by Attilio Bindi, they have been a regular in the Neiman Marcus catalog. The sorbets are served in the fruit's natural skin (7). Choose from Mandarin orange, peack, mango, pineapple and coconut. Chocaholics, ask about the chocolate souffle, truffle or straciatella.
Chef Fauston Vega hails from the coast of Ecuador, and I delight in his subtle and creative spicings and respect for cooking fish properly. He's also cooked in Peru and NYC, and mastered many styles. He's been joined by Chef Annie Prizzi, who is also a successful Naples area caterer. You're in good hands!
There are various drink and food specials-$1 beer was our night’s special, and attracted a young crowd to dine outdoors. Owners Paula and Jay Powell have a created a welcome sunlit gem on Fifth Avenue South.
455 5th Avenue South, 435-0408.
