I was so excited to check out chef Jason Santos’s new restaurant, Citrus & Salt, this weekend. For those who haven’t already heard about this awesome spot yet, Citrus & Salt is a Mexican restaurant in the Back Bay (in the space where Back Bay Harry’s used to be).
They have an absolutely beautiful space and so many delicious dishes and drinks.
When I visited with my friend on Friday, we started with some cocktails — the Tears & Tequila and the #Unfollow. The #Unfollow came out smoking (but I sadly didn’t capture it!). It’s made with mezcal, blackberry, agave, fresh cucumber and lime.
Then, for food, we started with tuna ceviche, grilled street corn, and duck confit flautas.
I thought the street corn was great. It was made with flaming hot cheeto crumbs, smoked mayonnaise, and cotija cheese.
Then, the Chilaquiles “Nachos,” the pork belly tacos, and the super delicious warm agave glazed blue cornmeal biscuits. They were heavenly.
And we couldn’t leave without dessert! They had three available: made-to-order churro bites, dole whip, and a soft serve sorbet in a salted pretzel cone. I had to contain myself from getting all three and we went with the dole whip and the soft serve — and we definitely didn’t regret our choices. Both were delicious!
Check out Citrus & Salt’s full menu here. They are located at 142 Berkeley Street in Boston.
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