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Citrine to bring salami, charcuteries and fine Italian cuisine to Tempe

Citrine
The exterior of the former Revo Pizzabar is seen on Tuesday, Sept. 8, 2015, in Tempe. The space is being occupied by Citrine, an Italian restaurant.

Another school year means more new restaurants coming to the Valley of the Sun. Perhaps one of Tempe’s most exciting new additions is Citrine, a modern Italian joint located at 5th Street and Forest Avenue (where Revo’s Pizza Bar once stood.) Citrine reunites chef Peter DeRuvo and owner Nick Neuman, the creative team behind Scottsdale’s very own EVO.

The two have often called their new restaurant EVO’s sister, yet patrons shouldn’t expect the dark and cozy atmosphere associated with the Scottsdale Italian eatery. 

Neuman said the new restaurant will be a much more colorful and engaging experience.  

"(Citrine will be) active, bright and energetic with a lot of activity going on," he said.  

Along with DeRuvo, the pair aims to maintain a classy, yet collegiate ambiance while ensuring that diners won't have to break the bank.

Citrine, a shade of yellow and also a gemstone, is clearly reflected in the restaurant’s interior and logo. Though to Neuman and DeRuvo, there is much more to the name. 

It is often referred to as the success or merchant stone, but Neuman’s favorite aspect is the stone's ability to repel negative energy and applies this mindset to the restaurant. 

“We just have a positive, forward-moving, things-are-going to-be-great kind of attitude," he said.  

What makes Citrine truly exceptional is its unique contribution to Arizona. It is a whole new eating experience and the first full salumeria, a type of Italian delicatessen, in the state. 

Foodies will be given the opportunity to make a plate of cold cuts from 40 different meat selections and 25 unique kinds of cheese. Furthermore, vegetarian antipasti and vegan dishes are being added to the menu to accommodate all eaters.

Diners will have a custom selection when they make their salami flights. The choices range from local and foreign hams to Italian cheeses and charcuteries. On top of that, the menu will include wood-fired pizzas, salads, roasted mussels, bone marrows and other small, shareable plates.

Another unique aspect is Citrine's fusion of Arizonan and Italian flavors and ingredients. These include a mix of imported and locally sourced cheeses, olive oils, olives and Phoenix’s very own Noble Bread

Furthermore, all of Citrine’s draft beers are from Arizona and the restaurant carries two Arizona and two Italian wines. A selection of cocktails, proseccos and champagnes will be available as well.

DeRuvo shared a restaurant mantra that talks about the marriage of local and foreign food and drink menus.  

“If it grows together, it goes together," he said.  "(Citrine aspires to have a) real sensibility of what (they’re) serving and how they’re receiving it at the same time.” 

A main focus of Citrine is creating a local and amiable environment. This goes far beyond its farm-to-table ingredients and truly has a direct, community impact. 

“We’re really trying to start a movement here with small urban farms," Neuman said. "That is something we want to participate in, grow in and build our own.” 

The restaurant plans to use these urban farms and even ASU’s agricultural programs to feed EVO, Citrine and other local restaurants.

"There is a tremendous school here and a tremendous feel for agriculture and reinvigorating that aspect of the seed," DeVuro said.  

Citrine will be having a soft opening Wednesday, Sept. 9 at 200 E. 5th St.,Tempe. The grand opening will be Thursday, Sept. 24.

Related Links:

Barzinis brings affordable Italian cuisine to Tempe

ASU alumni open business featuring Italian-style condiment


Reach the reporter at tanner.stechnij@asu.edu or follow @tannerstechnij on Twitter.

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