Hotel Fullerton's Citizen Kitchen

LOCATED IN HOTEL FULLERTON

www.hfullerton.com | facebook.com/citizenkitchen | instagram.com/citizenkitchenoc

EXECUTIVE CHEF ZACHARY GEERSON

ABOUT

Hotel Fullerton's newest culinary addition, Citizen Kitchen is making waves within the local Orange County restaurant scene. Others in the hospitality field are certain to find many things to look up to when they visit this eatery and bar. Blending chic décor with an ambience of subtle sophistication, Citizen Kitchen provides an urban lounge atmosphere. In addition to this, they're high-definition giant drop-down screen or one of the many LED flat screens encircling the bar provide visitors unbeatable game viewing opportunity. However, the star of this new spot is undoubtedly the food Chef Zach Geerson is providing for patrons. Chef Geerson works with seasonal ingredients in a modern and innovative fashion, offering dishes such as Roasted Chicken with pistachio mole, Roasted Octopus, as well as Burnt Milk Panna Cotta with heirloom tomatoes, strawberries and fresh herbs.

More About the Chef: Zachary Geerson

Grilled Spanish Octopus | photo courtesy of 100eats

Grilled Spanish Octopus | photo courtesy of 100eats

MENU

Get a taste of Citizen Kitchen's seasonally-inspired, well crafted plates and beverages, and you'll wonder why you didn't try it sooner. Start with a craft cocktail, a few small plates like Arugula Soup or Beef Tartare, and then move on to what they call "The In-Betweens" and more. Roast Jidori Chicken, Poached Arctic Char, and a lengthy selection from the "Things That Graze" list will have you struggling to decide on what to order. Plus you can't skip their newest "From the Brick Oven" selection - unexpected artisanal style pizzas and such just took Citizen Kitchen's selection to the next level. 
"The food is unique in a way that is not always focused on a specific flavor profile... but sometimes an emotion or reaction." - Executive Chef Geerson

SEASONAL PLATES & CRAFT COCKTAILS

Chips and Dip: Housemade potato chips, spinach-hearts of palm cream, parmesan, black garlic, extra virgin olive oil

Summertime Beef Tartar: Filet Mignon, smoked Vidalia onion vinaigrette, Za'atar, tomato marmalade, fig black pepper yogurt, grilled ciabatta

Roast Jidori Chicken: Pan roasted Jidori chicken breast, summer vegetables, curry broth, preserved lemon, roasted grapes, fig, herbs

Grilled Spanish Octopus: "Mole Negro", radish, coriander, corn, heirloom tomato

Pork in a Comforter: Braised pork belly baked in pastry, roasted chile pesto aioli, stout ketchup

10 oz. Prime, All-Natural Beef Ribeye: Summer vegetable-ricotta tart, heirloom tomato fondue, local lettuce salad, smoked Vidalia onion vinaigrette

The 'Not Pocket': Organic tomato sauce, mozzarella, Parmigiano, house made meatballs, red onion, basil, and house dried oregano

Lime to Me: Lime bar, extra virgin olive oil, blueberry, pistachio, tarragon, sea salt

Mint Collins: Beluga Vodka, mint, lemon juice, simple syrup, splash of soda

Sidecar: Knob Creek Rye, Grand Marnier

ADDITIONAL INFORMATION

HOURS OF OPERATION:

Lunch & Dinner Daily
Lunch 11:00 a.m. - 2 p.m. 
Dinner 4:00 p.m. - 11:00 p.m. 
Bar, Daily 4:00 p.m. - 10:00 p.m.
Happy Hour, Sunday - Thursday 5:00 p.m. - 7:00 p.m.

Menu Pricing: $ - $$

Seating: Indoor, Outdoor and Bar Seating Available

Service: Full service

Square Footage & Capacity: TBD

 

LOCATION

The Hotel Fullerton Anaheim
1500 S. Raymond Avenue
Fullerton, CA 92831

Driving Directions: via Google Maps


For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com