11/4/2022 0 Comments Cibos restaurant ft myersKeep in mind that hours often change during summer months when many locally-owned spots closing on Monday's for a much-needed break after the winter and spring tourist 'season.'įrom the elegance of restaurants in historic buildings to hidden treasures tucked away in nondescript strip malls, these 10Best restaurants are on the classier side, with the right combination of atmosphere, service, food and overall quality that keeps diners coming back.ĭon't expect chicken parm at this Italian restaurant Chef Marco Corricelli doesn't serve the more common, or Americanized Italian dishes. This is a long-standing, special occasion, let's linger over a cocktail kind of place. This small, beachside restaurant has a superb menu with service and view to write home about.Įxpect Southern hospitality and charm at the well-established Veranda in downtown Fort Myers. While there are plenty of tried and true, long-standing favorites here, there are always new and unique spots opening doors to tickle your taste buds.įor a bit of romance and a great sunset, it's worth the winding drive through Sanibel Island to the Mad Hatter. Hours: 4-9 p.m. Sunday to Thursday, 4-10 p.m.The foodie movement is alive and well in Fort Myers, and the number of high-quality restaurants in the area is a testament to that fact. Where: 12901 McGregor Blvd., south Fort Myers Off the Eaten Path highlights independent eateries throughout Southwest Florida, telling the stories behind the mom-and-pop places we pass everyday.Īrtis Henderson is a freelance writer and author, her first book earned a New York Times Editors’ Choice find her at and on Twitter. “All of a sudden, our customers are calling, booking tables.” “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. #Cibos restaurant ft myers how to#“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. Cibo has spent close to 15 years wowing its customers.
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