Chef Daniel Cotto and his wife, Elizabeth, opened Citron’s in October near the intersection of McGregor Boulevard and Iona Road, across from Gulf Harbour Yacht & Country Club. Since then, Citron’s has established an impressive base of local customers who are wowed by the kitchen’s upscale fare and surprisingly affordable prices. Patrons also appreciate the attention they receive from the Cottos, who are a constant presence at the restaurant and seemingly know everyone on a first-name basis. Based on initial business, Citron’s has already started an expansion that will add a full-liquor service bar and an outdoor deck with additional seating.

To his credit, Chef Cotto used the building’s existing fast-food structure to his advantage, including the drive-through window. Customers who call ahead with their lunch or dinner orders don’t even have to get out of their car to enjoy a great meal. Otherwise, elements of the old have been cleverly disguised and utilized to create an entirely new atmosphere inside; one that’s more appropriate for what Cotto describes as “semi-fine” dining.
For example, although he kept the existing booths, the seats have been reupholstered with beautiful, garnet-colored cloth. Cotto even transformed lighted menu boards behind the front counter into an attractive wine display by replacing the boards’ opaque plastic with tinted glass. Other touches, such as linen napkins, white table cloths, candles and soft music also help set the stage for a delightful lunch or dinner.

There’s a lot to choose from on Citron’s menu, which features tastes of the Caribbean, Asia, Italy and South America, as well as the U.S. Cotto, an award-winning chef, says he wanted to design a menu to complement the international fare of nearby Greek, Italian, Mexican and seafood restaurants, among others. He has succeeded by creating menus for in-house dining and Citron’s lavish, holiday buffets, as well as catered affairs (both on- and off-site). Each highlights the culinary skills he has cultivated during his 25-year career.
While Cotto credits the staff with Citron’s-success,-many-of-the restaurant’s most popular entrees are Cotto’s original recipes, featured in his cookbook, “True Flavors.” Among them: Shrimp & Scallop Sabrina (shrimp and scallops breaded with Italian seasonings and Parmesan cheese, then grilled and drizzled with a tangy lemon butter sauce) and Caribbean Grouper (lightly seasoned with Citron’s own Caribbean spices, then seared and laced with mango coulis and sunset relish).
The sauces that accent Citron’s seafood and pasta dishes are particularly noteworthy. Chances are, you’ve never tasted anything quite like the flavorful Cajun cream sauce on the Cajun Linguine, the crab pepper sauce on the Seafood Ravioli or the light tomato vodka cream sauce (with Proscuitto and peas) of the Rigatoni ala Vodka.
These and other pasta and seafood entrees are available for lunch or dinner, along with appetizers, grilled items, soups and salads, burgers, sandwiches and wraps. The difference is that during the day, dinner entrees (which range from $13.95 - $18.95) are available in smaller portions at proportionately lower prices. By the same token, diners arriving after 4 p.m. will still be able to enjoy the restaurant’s popular daytime fare and prices. Either way, all entrees are served with bread and butter, and choice of potato or vegetable.

Customer-requests-recently prompted Citron’s to begin offering its best selling sandwiches and wraps at night - sweet relief to lunch patrons who develop nighttime cravings for Cotto’s unique creations. The Turkey Wrap, for example, contains grilled marinated turkey tenderloins with lettuce, tomato, bacon, and Cheddar and Monterey Jack cheeses, wrapped in a garlic herb tortilla. There is also a Steak & Cheese Wrap and a Veggie Wrap.

Sandwiches range from grouper and chicken sandwiches (available fried, grilled or blackened and served on a Kaiser roll with all the trimmings), plus a few specialties. Pressed between slices of fresh, grilled Cuban bread, they include the Cuban Classic (smoked ham, shredded port, Swiss cheese, mustard and pickles), Hot Ham & Triple Cheese (with Provolone, Cheddar and Monterey Jack) and the Chicken Cordon Blu Press (with grilled chicken, shaved ham, Provolone cheese & garlic aioli). All sandwiches and wraps are priced from $5.95 - $7.95.

Like the menu, Citron’s wine list is also diverse, with numerous reds and whites from Chile, New Zealand, Australia and California. In addition to the extensive selection of wines by the glass ($4.75 & up) or bottle, Citron’s offers several champagnes at price points to suit any budget. Better yet, buy two entrees priced at $15.95 or more and a bottle of wine is yours, free. Additional bargains are available to early birds who dine between 11 a.m. and 6 p.m. daily. For $16, two diners may choose from eight entrees served with a salad.

Citron’s also caters to groups and can customize menus for social, corporate or scholastic gatherings. Clients may also choose from Citron’s banquet menus, which provide everything from appetizers to desserts, served plated or buffet style.

Look for another Citron’s to open soon on U.S. 41 in south Fort Myers. Unlike the original, the new location will be a slightly more upscale bistro, with some fancier fare and longer hours to take advantage of the late-night crowd.

(Citron’s Grill & Bistro is at 15291 McGregor Boulevard in Fort Myers. Open daily from 11 a.m. Ð 4 p.m. for lunch. Dinner is served from 4 p.m. Ð 9 p.m. Sunday through Thursday, and until 10 p.m. Friday and Saturday. Reservations suggested for parties of 5 or more. Call-ahead drive-through service and catering available. Phone: 239-476-9535)