The refrigerated deli counter between Citrus To Go’s white and orange walls is filled with a bevy of carryout salads, sandwiches, and dinner entrees. Owner and chef Jon Anderson prepares each item from scratch and in small batches to ensure that every dish tastes as fresh as a teenager’s vocabulary. In addition to flaky pot pies and hearty meatloaf sandwiches, he populates the menu with daily specials and multiple vegetarian options including pizza margarita, tabbouleh, and white-bean-and-caramelized-carrot salad. Fresh bakery such as chocolate-chip or peanut-butter cookies, 3-inch raspberry tarts, and gooey brownies sweeten palates at meals’ end.
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