Citrus at Hotel Valencia
Another San Antonio dinner was had at the Hotel Valencia, a curious boutique property that has ill-equipped bathrooms and lackluster service. Yet, the food was tasty.
Above, an oyster fricassee started with a number of mushrooms in a tantalizing broth. It also had fingerling potatoes, which absorbed the luxuriant flavors.
Steak can be boring, but this one, a filet, was sliced in half, and “stuffed” with braised short rib. It was ultimately satisfying. No matter what we ordered, there was joy to be had, although mistakes also found themselves on our plates.
Our strawberry grouper came with undercooked rice. “Dude, this rice is like… raw?!” And a panna cotta of wasabe that was so salty, even our MessyChef who adores the crystals, thought it too strong.
Yes, for one course no knife was provided, and yes, the cocktails were weak. And, yes, all the other tables got bread service, but not us.
The desserts were good: berries with sour cream, cinnamon croissant bread pudding, and a selection of cheeses. We would have enjoyed them more if we hadn’t been so quickly pushed out the door, to finish up as soon as we possibly could.
So, yes, you might enjoy some of the offerings on Citrus’ 3- or 4-course menu. You might get chased out of the restroom by the maid. But with a city with so many opportunities, you may only come to visit Citrus if you stay in their hotel, or close by.
While many items were tasty, and the decor was modern (as was the hotel, whose waterfall was a nice touch in their lobby), the stage is set for success. But with any meal, it all hinges upon good execution of service. Here, they might just cost you a promise of bliss.
(Above, the blackberries and sour cream dessert—one of the more simple yet tasty items on the Citrus menu.)
I’d pass in the future; up against Biga, this place doesn’t compare, despite competitive prices.
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