Resorts Magazine

Among the starters, a remarkably tender Octopus (Potato Confit, Rocoto Crema, Salsa Verde) and a Tuna Tartare of rare refinement (Bluefin Tuna, Cucumber, Avocado, Jalapeño, Spicy Miso, Micro Green). But the true revelation was the Filet (8oz Prime, Roasted Campari Tomato, Confit Garlic Purée): the meat, unmatched in tenderness and flavor, was the finest we tasted in over two months of travel across the United States, from exclusive resorts to city hotels. A dish worthy of a Michelin-starred restaurant—credit goes equally to the chef and the producer. And to finish, the Sticky Toffee Cake (Date Caramel Cake, Dark Rum, Toffee Sauce, Vanilla Ice Cream) is irresistible, a rich, indulgent dessert that makes time stand still. On the fourth floor, the suites hold the most intimate side of Citizen House: bright spaces, soothing palettes, marble bathrooms, and views over the city. It’s the place where the night becomes a time for oneself, after hours of conversations, toasts, and ideas shared in the club’s elegant salons. Citizen House is not a place to simply pass through—it is a destination for living intense moments at an unhurried pace. An address where every detail is designed to make those who enter feel not like clients, but like part of something truly special. US COAST TO COAST 126 R ESORTS M AGAZINE