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Upbeat and bustling Citrus is either conflicted or multicultural, but either way the gastronomic inventions that result are terrific. Against the walls are a stone waterfall and Japanese lantern-inspired light fixtures, but the colors are the bright oranges and yellows of the desert. There’s a sushi bar on one side of the room, and a tequila bar, packed with boisterous yuppies, on the other. The menu runs the gamut from Japanese sushi and maki rolls to Asian fusion to Latin (including Spanish) and Indian-scented New American food. Take the Yellowfin Tuna, which comes with a crust of coriander and peppercorns, in an orange-cumin broth. Tangy fruit-and-spice combinations, like the Pomegranate-Ancho Chile Glazed Salmon, are popular. Even salads reach out: the Citrus Chopped includes romaine, sweet potatoes, pumpkin seeds, chayote, avocado, jicama, and Manchego cheese, tossed in sherry-hibiscus vinaigrette. The Grilled Sliced Organic Skirt Steak was ensconced in a smoky, sweetly spicy coffee-cascabel barbeque sauce. But quiet diners be warned: The music is techno, and it can get noisy at night. — Andy Horwitz

Citrus features a stylish private party room with an excellent sound system that can accommodate 75 guests for a seated dinner and 150 for cocktails.

Dragon fire roll, $12