Tom Morrow
02-12-2007, 03:01 PM
Review: Citricos in The Grand Floridian
Citricos is a grand destination for locals, visitors (http://www.orlandosentinel.com/features/lifestyle/orl-dining1107feb11,0,6983839.story?coll=orl-home-lifestyle)
The restaurant at Disney's Grand Floridian Resort does a fine job,
especially with seafood and desserts
The Orlando Sentinel - FL
The reason for my recent visits to Citricos was the installation of a head chef to replace the hugely talented Gray Byrum, who recently accepted a position out of state. Byrum took the floundering Citricos, which in its earlier days lacked focus and direction, and gave it both. He created a menu that was imaginative and upscale, with nuances of citrus that were meant to be part of a restaurant called Citricos in a resort called the Grand Floridian.
Filling Byrum's empty toque is Phil Ponticelli, who had been executive chef at Narcoossee's, also at the Grand Floridian. My experiences at Narcoossee's have never been memorable, but perhaps Ponticelli has grown as a chef, or he has just been waiting for the right venue to demonstrate his skills. Either way, his menu keeps Citricos in the upper echelon of area restaurants.
The menu is mostly Mediterranean with only hints of citrus notes in sauces or garnishes... complete review (http://www.orlandosentinel.com/features/lifestyle/orl-dining1107feb11,0,6983839.story?coll=orl-home-lifestyle)
Sent from Ezra (http://www.visionsfantastic.com/forum/z/Ezra/)
Citricos is a grand destination for locals, visitors (http://www.orlandosentinel.com/features/lifestyle/orl-dining1107feb11,0,6983839.story?coll=orl-home-lifestyle)
The restaurant at Disney's Grand Floridian Resort does a fine job,
especially with seafood and desserts
The Orlando Sentinel - FL
The reason for my recent visits to Citricos was the installation of a head chef to replace the hugely talented Gray Byrum, who recently accepted a position out of state. Byrum took the floundering Citricos, which in its earlier days lacked focus and direction, and gave it both. He created a menu that was imaginative and upscale, with nuances of citrus that were meant to be part of a restaurant called Citricos in a resort called the Grand Floridian.
Filling Byrum's empty toque is Phil Ponticelli, who had been executive chef at Narcoossee's, also at the Grand Floridian. My experiences at Narcoossee's have never been memorable, but perhaps Ponticelli has grown as a chef, or he has just been waiting for the right venue to demonstrate his skills. Either way, his menu keeps Citricos in the upper echelon of area restaurants.
The menu is mostly Mediterranean with only hints of citrus notes in sauces or garnishes... complete review (http://www.orlandosentinel.com/features/lifestyle/orl-dining1107feb11,0,6983839.story?coll=orl-home-lifestyle)
Sent from Ezra (http://www.visionsfantastic.com/forum/z/Ezra/)