Restaurant Openings

Citrus & Salt Replaces Back Bay Harry’s in November

With chicharron tacos, ceviches, and Dole Whip, here's a first look at the Mexi-Cali menu.

Citrus & Salt photos provided

Citrus & Salt photos provided

It seems like Buttermilk & Bourbon’s menu would be a fun travel companion. Chef Jason Santos takes his New Orleans-rooted restaurant on a Latin American-inspired tour at Citrus & Salt, opening later this month in the former Back Bay Harry’s space, with a wide lens on Mexican and coastal cuisine.

To wit: Buttermilk’s pimento cheese and cinnamon-buttered biscuits are reimagined with blue corn, agave, poblano peppers, and the Spanish word for cinnamon. Citrus & Salt’s signature soft-serve sorbet is Dole Whip, the creamy pineapple cup of many sunny vacations in Florida (a 20 percent Spanish-speaking state) and California. Here, it’s served in a pineapple-shaped cup. For other sorbets of the day, the salted pretzel cones Santos developed for Buttermilk & Bourbon’s soft-serve flavors are available.

The shareable menu, executed by chef Zen Hyderck, riffs on other nostalgic foods amid traditionally inspired dishes, like grilled street corn with added bite from Flamin’ Hot Cheetos; and banana “Dippin’ Dots” atop a sea scallop ceviche. Hyderck joins Santos from the Waldorf Astoria in Boca Raton, Florida. Check out the menu below.

General manager and partner Colleen Hagerty curates the beer, wine, and cocktail list, which features a variety of fresh-fruit margaritas, a house michelada, drinks dunked with paletas (popsicles), and nitro cold brew spiked with chocolate tequila.

The Baja beach vibes and whimsy extend to the interior design, led by Assembly Design Studio, in the form of white-washed finishes, mid-century furniture, and pastels and bold florals in the main dining room and bar, and there’s some Santeria-inspired decor. There’s also a darker, “moodier” separate room for private parties, with cushier furniture, and lush greenery. All in all, Citrus & Salt seats 150.

Citrus & Salt is on track to open Monday, Nov. 27, at 5 p.m. It will be open nightly for dinner, with lunch and brunch service starting shortly.

142 Berkeley St., Back Bay, Boston, citrusandsaltboston.com.

UPDATE, Friday, Nov. 17, 5:15 p.m.: This post was updated to reflect the new opening date of Monday, Nov. 27.

Citrus & Salt photos provided

Citrus & Salt photos provided

Citrus & Salt
Mole-Poblano Braised Lamb Flautas
tomatillo salsa, shredded cabbage, queso fresco

Grilled Street Corn
Flamin’ Hot Cheeto crumbs, smoked mayonnaise, cotija

Chilaquiles “Nachos”
goat cheese, salsa de rojo, crème fraiche

Tecate & Chipotle Steamed Mussels
house chorizo, vermicelli, roasted garlic, grilled bread

Crispy Chicken Wings
roasted green chilies, refried black beans, white bbq sauce

Simple Jonah Crab Tostadas
sliced avocado, fried leeks

Pasilla Braised Beef Cheek
butternut puree, wild mushrooms, prickly pear jus

Sea Scallops a la Plancha
burnt onion puree, black garlic vinaigrette, crushed almond jam

Warm Agave-Glazed Blue Cornmeal Biscuits
smoked canela butter, poblano-pepper jack spread

Little Gem Salad
granny smith apple, avocado, jalapeño vinaigrette, spiced peanuts

Baby Artisan Lettuce Salad
pico de gallo, esquite corn, Oaxacan string cheese, crispy cornmeal egg

Crab & Cactus Chowder
tapioca, tequila, tortilla strips

Duck Carnitas Empanada
apple-jicama salsa, Jason’s bbq syrup

Char-Grilled Octopus
fried potatoes, red and green salsa, shaved fennel, citrus

Crispy Arroz Con Pollo Croquettes
chicken fat mayo, shaved cabbage salad

Fresh Jalapeño Kettle Chips & Guacamole
minced onion, cotija, cilantro

Crispy Coconut Shrimp
house hot sauce, pineapple honey, grilled lime

Beer Battered Fish Tacos
radish, salsa verde, cracked pepper aioli

Pork Belly Chicharron Tacos
Yucatan mayo, shredded lettuce, pickled onions

Example Ceviches

Sea Scallop Ceviche
fresh mango, aji amarillo, turmeric, banana Dippin’ Dots

Whitefish Aguachile
guava, avocado, jalapeño, pomegranate, fresh mint

Snapper Ceviche
honeybell oranges, confit celery, smoked sunchokes

Desserts

Made-to-Order Churros
vanilla dulce, mezcal chocolate

Soft-Serve Sorbet of the Day
salted pretzel cone

Dole Whip
fresh pineapple puree

Citrus & Salt photos provided

Citrus & Salt photos provided

Citrus & Salt photos provided

Citrus & Salt photos provided


Jacqueline Cain Associate Food Editor at Boston Magazine jcain@bostonmagazine.com