Fare: Mediterranean Italian Cuisine
Price: Moderate - Expensive
Food Quality: 3 Stars
Service: 2 Stars
Decor: 2 Stars
Overall Rating: 2 1/2 Stars
Note: Four star Rating System from 1/2 Star = Poor to Four stars= Best in Class
Well prepared traditional Italian food created from scratch using fresh farm to table ingredients.
Tables spaced very close together.
Noise Level: Moderate - High
Recommended For: Diners who enjoy traditional Italian food created from scratch using quality ingredients.
Not Recommended For: Diners who enjoy a trendy, energetic Italian restaurant with tables spaced apart for quiet conversation.
Recommended dishes: When available, The Rigatoni with broccoli rabe and sausage, The Linguini Pescatore with clams, mussels, calamari, shrimp in an garlic/oil sauce over linguini; and the Veal Francese, egg battered veal over a white wine, lemon/butter sauce
Re-opened with the same name in the summer of 2016 under new owners Danny Kerr and Tricia Cox.
Danny and Tricia are committed to providing the same level of high quality food and service that previous owner Michael D’Angelo has created in over 15 years in building Citricos. As of this writing, early indications are that they are on the path to a successful transition.
Danny and Tricia are not newcomers to the restaurant industry where they collectively bring with them over 40 years experience in the restaurant business.
Citricos is small and cozy. Tables, though spaced close together, are attractively set with white linen.
The seasonally changing menu is created from scratch using fresh farm to table ingredients.
On Tuesdays & Wednesdays, between 5pm until 8pm they serve a reasonably priced "Tour of Italy" Prixe Fixe, 5 course menu.
Citricos is open five days/week, Monday – Thursday: 5 - 9pm, Friday & Saturday: 5 - 10pm
(updated: November, 2016)
New Jersey Leisure Guide strives to provide objective restaurant reviews .
The methodology used is research, analysis driven --- as opposed to that of a single restaurant critic or a viewer comment posting board.
Data is gathered from our viewers e-mail restaurant comments, Internet research, and professional restaurant critics. The data is sorted, (weeding out the obvious biased, "bone to pick", and out of consensus comments), analyzed, and the review is created.