8/5/2023 0 Comments Cibos restaurant ft myers![]() “I’ll tell my wife, who’s in charge of our social media, and she’ll send out the email,” Deckter says. His braised meats are so popular that the restaurant has started to send out emails to its customers to announce which dishes are coming up. I come in early because it takes six hours to finish.” “Whether it’s lamb shanks, veal osso bucco, short ribs - it’s something that I love doing. When it comes to his own preferences in the kitchen, Deckter is a fan of braising. “Holidays, we’re getting orders for 20 to go, 30 to go, 50 to go.” “People order them for appetizers, people order them for sides with their entree,” Deckter says. “That’s a lot of raviolis to make,” he says.Ĭibo is also famous for its meatballs made from a blend of veal, pork and beef. Now she comes in each morning, and by the time he gets to work she’s laid out 150 handmade ravioli. “She loves cooking at home, and Craig kept asking me, ‘Sean, what can she do?’ so I said, ‘Alright, Craig, you want that ravioli on the menu? I can’t come in for two hours every day to make it.’”ĪND: Gator Shack gives John's Good Food chef a new homeĭeckter met Komatz’s mother at the restaurant every morning until she learned how to make the pasta dough and how to roll it out. “When Craig bought the restaurant, he was insistent that his mother be involved,” Deckter says. Deckter changes the filling regularly, rotating between favorites such as lobster or butternut squash, and unique twists including braised short rib or pulled pork with three cheese. His biggest seller is the restaurant’s house-made ravioli. You have to go get a job.’ I went to the closest place I could walk - to a fast food place - and just kind of moved up from there.”ĭeckter's kitchen still turns out the Cibo classics. “I said, ‘Mom, you forgot my allowance,’” Deckter says. MORE: What Tony Bennett ate when he recently visited Fort Myers The Fort Myers native remembers waking up one morning when he was 15 years old and looking for his allowance.ĪLSO: In the Kitchen with Chef Sean Deckter of Cibo Like many chefs, Deckter started at the bottom. In May 2017, its longtime sous chef Sean Deckter was promoted to head chef, and under Deckter’s leadership the kitchen continues to produce the Italian dishes that earned Cibo its reputation. Cibo is among the oldest tenants in the now-restaurant-rich Bridge Plaza at the corner of College Parkway and McGregor Boulevard in south Fort Myers. It's done so quietly and with little fanfare, thanks to a menu of scratch-made Italian fare. Myers on a business trip, but I'll make sure to recommend CIBO to my colleagues and stop by the next time I'm in town.Cibo has spent close to 15 years wowing its customers. I'm writing this review in their parking lot because I immediately had to let everyone know how phenomenal of a staff CIBO has employed. My total came out to $23.43, plus a $10 tip (I only wish I could have left Wayne and Reese a larger one). I was at CIBO for a little over 30 minutes, but I left with a full belly, a smile and an feeling of coziness that I wanted to share with everyone I saw. The family next to me had 4 different employees stop and chat, so I eventually asked if they came here often and they told me "every week!" ![]() ![]() The staff members repeatedly stopped to make conversation with all of the guests, as if they were also patrons sitting at the table waiting to eat. CIBO's strong suit is their exemplary service which left a memorable impression on me (although the food was still pretty good). Do I remember the name of any of the staff, or that the bus boy wants to be an EMT, or that the owner's mom and the owner make the ravioli themselves every morning? No. Have I had better food somewhere else? Probably. I went with the soup of the day ($6) and a Wayne-recommended spaghetti and meatballs ($16). Wayne thoroughly explained the menu and how meticulously crafted each recipe was, and went over his personal favorites. The hostess who held the door for me, the bus boy Reese who was practically bursting with charisma, and my server Wayne, who somehow always knew exactly what I needed before I even did all of them acted as if they had watched me grow up and had known me for years. I cannot begin to fully encapsulate how much this place glows with hospitality.
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