© 2019 Jason Santos, All Rights Reserved

Manager of Talent & Portfolio Relations: Ali Wald / Two Twelve - BEST
818.631.2549 / ali.wald@two12.com

Public Relations: Nicole Russo
nicolerussocomm@gmail.com / www.nicolerussopr.com
Manager: Pablo Velez
pablovelez.jr@gmail.com
Restaurant Marketing: Shannon Finks
shannon@abbylaneboston.com
For Bookings and Appearances: Ani Khachoian
licensing@c3entertainment.com / www.c3entertainment.com

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Citrus & Salt Replaces Back Bay Harry’s in November

With chicharron tacos, ceviches, and Dole Whip, here's a first look at the Mexi-Cali menu.

 

 

 

It seems like Buttermilk & Bourbon’s menu would be a fun travel companion. Chef Jason Santos takes his New Orleans-rooted restaurant on a Latin American-inspired tour at Citrus & Salt, opening later this month in the former Back Bay Harry’s space, with a wide lens on Mexican and coastal cuisine.

 

To wit: Buttermilk’s pimento cheese and cinnamon-buttered biscuits are reimagined with blue corn, agave, poblano peppers, and the Spanish word for cinnamon. Citrus & Salt’s signature soft-serve sorbet is Dole Whip, the creamy pineapple cup of many sunny vacations in Florida (a 20 percent Spanish-speaking state) and California. Here, it’s served in a pineapple-shaped cup. For other sorbets of the day, the salted pretzel cones Santos developed for Buttermilk & Bourbon’s soft-serve flavors are available.

 

The shareable menu, executed by chef Zen Hyderck, riffs on other nostalgic foods amid traditionally inspired dishes, like grilled street corn with added bite from Flamin’ Hot Cheetos; and banana “Dippin’ Dots” atop a sea scallop ceviche. Hyderck joins Santos from the Waldorf Astoria in Boca Raton, Florida. Check out the menu below.

 

General manager and partner Colleen Hagerty curates the beer, wine, and cocktail list, which features a variety of fresh-fruit margaritas, a house michelada, drinks dunked with paletas (popsicles), and nitro cold brew spiked with chocolate tequila.

 

The Baja beach vibes and whimsy extend to the interior design, led by Assembly Design Studio, in the form of white-washed finishes, mid-century furniture, and pastels and bold florals in the main dining room and bar, and there’s some Santeria-inspired decor. There’s also a darker, “moodier” separate room for private parties, with cushier furniture, and lush greenery. All in all, Citrus & Salt seats 150.

 

Citrus & Salt is on track to open Monday, Nov. 27, at 5 p.m. It will be open nightly for dinner, with lunch and brunch service starting shortly.

142 Berkeley St., Back Bay, Boston, citrusandsaltboston.com.

 

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