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This is Fred Ball for Zions Bank, speaking on business.
Utah is not known for growing oranges, lemons and limes; but a new restaurant, the Citris Grill, is right at home in Salt Lake City.
A group of four friends opened the restaurant in March. Mike and Erika Crosland joined with Amanda Blank and Steve Boos to open the Citris Grill on 3300 South in Salt Lake City. When the space became available for lease in November of last year, the foursome decided to combine their experience in the industry to open the restaurant.
Before becoming head chef at the Citris Grill, Mike spent fifteen years working as a chef in different local restaurants. He created a variety of delicious sandwiches and entrees for the Citris menu. Besides popular dishes, such as the Southwest Chicken Wrap and delicious Sweet Potato Corn Chowder, Mike also created a few menu items appropriate for the restaurant name. The Citris Salad is topped with tasty lime vinaigrette dressing, and the Wood Fired Chicken Breast has a tangy citrus glaze.
I was also excited to see that the menu allows customers to choose either a hearty plate of food or a less expensive petite portion for most of the menu items.
Amanda and Erika both worked in the restaurant industry for years, and they now manage the Citris Grill. The small restaurant is very modern, clean and casual, and the whole dining area is full of original decorations. The sage walls are covered with Erika's black and white photographs of rivers, trees and, of course, citrus fruit. Some friends built the large booths, and Amanda and Steve cut the wood tables.
A few months after opening their restaurant, the group also opened the Citris Café on 21st South in Sugarhouse. The café offers some of the same sandwiches, but specializes in breakfast and lunch. The yummy bagels and quiche have become popular favorites.
Breakfast, lunch or dinner, the Citris Grill and Café offer delicious fare for any meal.
For Zions Bank, I'm Fred Ball. I'm speaking on business.
