A longtime Back Bay restaurant will be reborn this month with a new name, new menu, and new decor. On November 27, Back Bay Harry’s transforms into Citrus & Salt, a Baja-inspired restaurant with a menu that reflects chef Jason Santos’s enthusiasm for the coastal cuisine of Southern California and Mexico. Just nine months after debuting the New Orleans-inspired Buttermilk & Bourbon in the former BarLola space, Santos moves west for his newest project. The Mexico- and California-influenced menu at Citrus & Salt (142 Berkeley St.) features items like braised lamb flautas, Jonah crab tostadas, a duck carnitas empanada, beer-battered fish tacos, and ceviche, as Boston Magazine reports. As previously reported, the menu is meant to be a bit analogous to that of Buttermilk & Bourbon. The latter has oyster chowder, for example, while the former will have crab and cactus chowder. Buttermilk & Bourbon has honey-glazed biscuits with smoked cinnamon butter; Citrus & Salt will have agave-glazed blue cornmeal biscuits with smoked canela (aka cinnamon) butter and poblano-pepper jack spread.
Santos has partnered with chef Zen Hyderck, who comes to Citrus & Salt from the Waldorf Astoria in Boca Raton, Florida. Hyderck will oversee the menu, which boasts a signature item from his previous state: Dole Whip appears on the restaurant’s dessert menu. Diners may recognize this pineapple-flavored dessert from Disney, where it’s a cult classic. Citrus & Salt’s version will be served in a pineapple cup, and other desserts include additional sorbet flavors and churros.
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