Mike and Erica had always wanted to open their own restaurant. The husband and wife team—both of whom had experience opening restaurants for others—would frequently discuss their dream of making something for their family during fishing trips, but it wasn't until a vacant space caught their eye in February 2004 that the duo bought a two-person chef's hat, and brought Citris Grill to life.
Today, the couple's efforts are written across the pages of their sprawling menus, with many items available in petite or hearty portions, which span from breakfast to dinner and bring together culinary influences from across the globe. Their chefs turn ingredients, many of which come from local suppliers and food conjurers, into wood-fired pizzas, house-made soups, Asian cuisine, and a grilled cheese of the day. The scents of this eclectic mix of eats waft through the casual dining space, where visitors sip local beers.
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