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.
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“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. For an elegant evening of cocktails and jazz, a custom private party, a special group event or quiet dinner for two, Cibo will accommodate.Ĭibo has been a favorite of locals and visitors alike since 1990.Cibo has spent close to 15 years wowing its customers. Cordials as well as traditional and creative cocktails are available to complement your dining experience. Hand-selected from the finest Italian and California vintages, Cibo presents an extensive range of wines to enable the perfect pairing with your dinner. Fusing the best of old and new world Italian cuisine, Cibo offers an eclectic menu from gourmet pizzas to multi-course dinners.
An intimate yet vibrant atmosphere is accentuated with expressive art in the form of photography, paintings, sculpture, hand-blown glass and live jazz. ✻ Experience a renaissance in music, art and fine Italian cuisine at CiboĬibo (pronounced chee-bo) means food in Italian, but it’s more of a feast for the senses.
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