Citron Bistro

We decided to check out Citron Bistro as one of the restaurant's participating in Denver Restaurant Week because their set menu looked delicious. We made a reservation for 7:00pm on a Saturday and had to wait about 15 min for a table. They were pretty slammed. Once seated, we also had to wait for 15-20 minutes for our server to take our order. She apologized as they probably weren't expecting to be so busy. Everything was amazing and our server was VERY attentive throughout the evening. The grouper was fabulous and their chocolate bread pudding and creme brulee were outstanding. A true gem that we will visit again. The noise level was very high, so it would not be the best spot for a quiet romantic evening.

I've really wanted to try this place for awhile. After a friend had bragged about their Creme Brule nepolean I decide to take him to  DRW with me. For an appetizer we got the Mushroom strudel and craw fish po boys. Both just simply davine. For our entrees we got this pasta in a to die for cream sauce with shrimp, lobster, muscles crab claws. It was very rich, but I couldn't stop eating it, I had to stop and rest and would not let the staff take my plate until every last morsel was gone. We also got the duck breast with Cumberland pomegranate sauce with extra fried duck skin. It was very flavorful and very hard to stop eating. We still had dessert coming with bread pudding and white chocolate pistachio ice cream. So yummy just not enough room for it all. Then we also had the creme brule Napoleon. It is defiantly the best creme brule I've had. I cant wait to go back.

I have to say our waiter was pretty amazing. Very attentive, friendly and social. I just like the all around vibe of this establishment.

Everything on the menu looked great! I splurged on the smoked salmon platter, which featured the best English muffin I've ever had. Crispy on the outside, soft and fluffy on the inside--yum! The platter, combined with complimentary mini muffins and promptly refilled hot coffee made for an unbelievable dining experience. Hank, our water, was very attentive and made us feel welcome. He said in all of his seven years at the restaurant, I was the only one to have finished the whole platter! (whoops!) The only thing that could possibly make this place better is lower prices.