Thank you everyone!
On a Tuesday in August or a Saturday night in March, Cibo will be busy. Its tables will be packed with regulars who ask their servers about their grandchildren and their recent trip to Montauk (and vice versa). Its plates will be home to house-made ravioli and choice cuts of meat seared till juicy and tender. Its glasses will be filled with bracing martinis and wines from a thoughtfully curated list. Chef Sean Deckter will be in the kitchen (as he always has been) and owner Craig Komatz will be milling about ensuring things flow smoothly. No matter the day, that's just how things will be at the almost 15-year-old Cibo. And diners will continue to eat it up.
What Tony Bennett ate when he recently visited Fort Myers
Beautiful article in the taste section.
What a nice Valentine's day gift to our well deserving Chef Sean Deckter and Cibo family❤
Open Daily at 4PM for Dinner
TRY OUR NEW MENU ITEMS
BISTECCA DI CONTROFILLETO
Bone-In 17 Oz. Black Angus Rib-Eye, House-Made Steak Sauce, Duck Fat Potatoes, Haricot Vert,
Smoked Bacon Vinaigrette
COTOLETTA DI AGNELLO
Grilled Australian Lamb Chops, Mint & Greek Yogurt Sauce, Duck Fat Potatoes, Garlic Spinach
ASTICE FARCITE CON GRANCHIO
11oz. Maine Lobster Tail Stuffed with Lump Crab Meat, Lemon Butter Sauce, Basil Oil, Roasted
Regarding Email Reservations
Currently we are not accepting any email reservations. To make a reservation please call:
Prior to 3:00 PM, you will need to leave a voice mail. Your call will be returned in the order it was received, when our management arrives at 3:00 PM.
Sorry if this is an inconvience, however we have encountered several issues regarding email reservations.