Eat Like a Rabbit

This restaurant is consistently good. It has a menu rotation for every season and has a nice selection of teas. It was a tad warm this fall day; so only Gerald selected a warm tea. But everything was good. Paul and I absolutely loved our sandwiches. IF I could only make them like that at home! Surely it can't be that hard!

This was such an interesting restaurant. I suspect I won't begin to do it justice in writing without the photos to back up my descriptions. It is worth the experience and the food is good, too.

Dan and I were at a drug-rep's Happy Hour at Citrus Restaurant. When Mitch gave us a menu and offered us an appetizer, I looked it over and gave it to Dan. Dan said "Do they have any rabbit food here?"

Photograph not necessary.

Let's just say I'm really glad I wasn't footing the bill for this adventure. A drug company wanted to host a Happy Hour, and I casually mentioned that Citrus was a new and popular restaurant. I hope they don't hold it against me.

Firstly, there was only one vegetarian appetizer available, Grilled Vegetable Flatbread. The bottom was actually greasy! The purpose of having flatbread is to have a less greasy pizza. There were supposed to be grilled squash and zucchini, and possibly peppers, on it. Found the peppers. There might have been one 2 mm x 2 mm cube of the squash and zucchini on each square of flatbread. I felt the dish was totally without flavor and had little eye appeal.

Paul took me to lunch on Friday to a wonderful restaurant we haven't been to in ages. The set-up is modern and cafe-ish (sometimes with live music or readings) and. . .vegetarian! Vegan items are clearly marked. In Florida, it rarely gets cold enough to enjoy a good cup of HOT tea. Logically, Infusion serves cold meals to offset the heat of the drink. There are many more tea options on the menu than there are food options. The choice of the day was a camomile (non-caffeinated) tea brewed in front of your very eyes for as long as use wish. Three hour-glass timers help you decide the strength of your tea.

I recommend eating at a newly opened restaurant with a market attached. Half of the space is a classy, eclectic restaurant, while the other half is an upscale market for wines and cheeses.

The first course was a salad of mixed baby greens, golden raisins, artichoke hearts and unsalted pistachios topped with a feta-honey-yogurt dressing. Naturally, the dressing was quite sweet, but matched the mixture of the flavors quite well. Fairly monochromatic, the salad was large enough for two, and Katie (the waitress) had kindly divided it into separate square-shaped bowls for sharing.