Anti-Temperance League

ANTI-TEMPERANCE LEAGUE
Every Monday Night

On Monday nights, Cibo e Beve invites adults 21 and over to learn classic mixology. Our bartenders will teach participants classic cocktails made popular by the anti-temperance movement while sharing the recipes, cocktail history and bartending techniques.  Each Monday night will highlight a different $5 ATL featured cocktail including the 1916s Aviation, Corpse Reviver #2 and more.

The Seelbach

 

Bebbo Cocktail

Bee's Knees 

Hanky-Panky Martini

The Aviation

 

 

 

Celebrate October with us!

Every Friday - Sunday in October
We invite you to celebrate Halloween and the 3rd season of "American Horror Story: Coven" with us every Friday - Sunday during the month of October.

 

"Witches & Voodoo Menu"

 

Zucchini Soup, Prosciutto & Ricotta Gnocchetti  $7

Pumpkin Ravioli with Oxtail Ragu  $16

Black Cod, Mussels & Saffron, Parisienne Veg $19

Voodoo Doll Beignets, Petit Caramel Apples $8

Or get a sampling all Four Courses: $35

 

 

Meet Kelly Raines, our General Manager

General Manager Kelly Raines brings over 15 years of experience in hospitality and a lifelong passion for fine dining to Cibo e Beve.  She began her career in her hometown of Macon, Georgia. After moving to Atlanta, she began working at the Palm Restaurant in Buckhead. Her dedication was rewarded as she became the youngest Assistant Manager in the company, and soon after was promoted to Assistant General Manager.  She has been at Cibo since it opened, serving as Assistant General Manager before being promoted to General Manager in January of 2013. She invites you to join us here at Cibo to experience its great food, fine wine, and classic cocktails.

Follow her on Twitter:  @CiboKelly

Q & A with Kelly:

Q: What dish would you recommend to guests?
A: Lobster Spaghetti without question.

Q: What is your favorite drink?
A: Whiskey, ice, and a glass.

Q: Of all the desserts on the menu, which one would you recommend to guests?
A: D. All of the Above.

Q: What is your favorite glass or bottle of wine?
A: Now that we have moved into the cooler months, I love a good Brunello.

Q: What is your favorite thing about Cibo?
A: I love the neighborhood charm and atmosphere.  Our guests are really like family to us.

Q: When you aren't at Cibo, what do you enjoy doing?
A: Eat, drink, golf and scream at the television when the Atlanta Falcons or Georgia Bulldogs are playing.

Cooking Classes Return this Saturday!

Back to school means back to Cooking Class at Cibo! As we welcome the Fall weather, Chef Linda Harrell will focus on seasonal foods available during the autumn months.

From 1:00 - 4:00 pm on Saturday, September 28, Chef Linda Harrell will teach you how to make 3 different autumn dishes:
- Vanilla Roasted Beet Salad
- Scallops with Cauliflower Risotto and Balsamic...
- Italian Apple Cake

NEW feature to our popular Cooking Classes...
Chef Linda Harrell is now working alongside our NEW Bar Manager, Michael Searles, to feature a seasonal cocktail!
We are also offering a $25 gift card (BONUS: you can use it at Cibo e Beve, Food 101 or any of our Meehan's locations) to anyone who purchases a series of 4 cooking classes!

The cost for this class is $50 and includes tastings of each of the dishes and seasonal cocktail along with complimentary wine and beer.

Cibo's previous classes have sold out, so it is best to call the restaurant at 404-250-8988 in advance to purchase your tickets!

Fall Menu Debuts Tonight at Cibo!

"Once again it has come to that time where the change in season brings us a harvest of all new ingredients to create our new menu.
As always, menu changes are an exciting event for me and I would love to tell you about the delightful new menu items we will have on our Fall & Winter menu. Every fall, I await the arrival of the African squash, hakurei turnips, North Georgia apples and more that we source from our local farms. With the approach of colder temperatures we have also included slow braised meats such as osso buco, short rib and world famous Castelluccio lentils.  These lentils are 100% organic, grown in Umbria, Italy in the Castelluccio plains. We are also featuring a N.Y. strip steak from Brasstown beef of North Georgia, locally caught swordfish with an agro dolce red cabbage salad. And one of my favorite new items is the potato latke with goat cheese, granny smith apple butter, prosciutto and pickled cipollini! Hope to see everyone at Cibo soon!"
- Executive Chef Linda Harrell

Here is a sampling of some of the new menu items:

Roasted Cauliflower
whipped feta, sea salt, pistachio oil












Vesuvio
Stuffed Pizza
Inside: ricotta, mozzarella, salame calabrese
Top: tomatoes, artichokes, mozzarella, prosciutto










Casunzei
beet and smoked ricotta filled ravioli, poppy seed butter, parmigiano











Bigoli Strascicate
Bolognese, cream, parmigiano












Slow Roasted Swordfish
castelluccio lentils, agro dolce red cabbage salad with smoked bacon, broccolini






To view the entire Dinner menu:
http://www.ciboatlanta.com/cibo%20e%20beve%20food.html

Meet the Guy Mixing Up All Your Favorite Drinks!

Meet Bar Manager - Michael Searles

Searles brings years of industry experience to Cibo e Beve, including stints at Virtue Feed & Grain, Restaurant Eugene, and Holeman & Finch.  He also currently serves as President of the Atlanta Chapter of the US Bartenders Guild.  With his background in and passion for the restaurant industry, Searles will continue to uphold Cibo’s mission of creating exceptional guest experiences as he manages the bar and bartenders. 

Follow him on Twitter: @searlesmike

Meet Executive Chef and Partner, Linda Harrell

                                                     


Chef Linda Harrell brings more than 20 years of excitement creating magnificent Italian cuisine fto Cibo e Beve.  Harrell received her culinary foundation and formal European training working with acclaimed Chef Daniel Yves Abid, a protégé of Alain Ducasse, at Kingsmill Resorts in Williamsburg, Virginia. She then hit her stride at Les Clos de Marchands in Williamsburg where she worked as Executive Chef for five years.  Not only did Harrell build an exceptional following of guests, but she was featured as one of Williamsburg Magazine’s “Top Ten Culinary Wizards.”  
For the next eight years, Harrell worked as Executive Chef at the acclaimed Italian restaurant, Trattoria Toscana in Baltimore, MD, where she made virtually every product by hand, including the fresh pastas, breads, and desserts. It was here that her passion for Tuscan influenced Italian cuisine blossomed and Harrell knew that this was the direction she wanted her culinary career to take.
Harrell then brought her skills and passion for Italian cuisine to Atlanta, where she was the opening Chef deCuisine at the popular Buckhead eatery Antica Posta.  She held this position for two years until the owners of Atlanta-based 101 Concepts Restaurant Group spotted her exceptional culinary talents and hired her as Executive Chef of their new Italian Concept, Mangia 101.
Located in Brookhaven, Mangia 101 focused on creating innovative Italian cuisine, and became a popular restaurant drawing crowds from all parts of the Atlanta Metropolitan area.  Chef Harrell wowed audiences for more than three years at Mangia 101, and when the restaurant eventually closed the 101 Concepts partners knew they needed to keep Harrell high up on their roster of talented chefs and made her the Culinary Director of their wildly popular group of Meehan’s Public House restaurants.  Although she’s been in this position for the past four years, there have always been plans to showcase Harrell’s craft by launching a dynamic Italian restaurant. 
With more than two decades of expertise and ardent enthusiasm behind her, Harrell has cooked at the prestigious James Beard House in New York City and was featured on the national ABC-TV show, “Eat & Greet.”  She has been featured in numerous periodicals such as Gourmet Magazine, The Atlanta Journal-Constitution, The Baltimore Sun, Baltimore Magazine, Flavors, and Atlanta Magazine.  She is a member of Les Dames d’ Escoffier International and actively participates in demonstrations and benefits throughout Atlanta. 

Follow her on Twitter: @lharrell

Allow us to introduce ourselves!

101 Concepts presents a popular, authentic Italian restaurant, Cibo e Beve (pronounced chee-boh E bevay), which translates to “Eat and Drink.”  Cibo e Beve celebrates the vibrant food, wine and culture of Italy, while paying respect to the best seasonal produce from local growers.
With an emphasis on sustainable agriculture, Executive Chef/Partner Linda Harrell brings her passion and culinary experience of over 20 years to the table to delight guests with traditional Italian dishes.
Bar Manager Michael Searles and his team of resident bartenders amaze guests with unique libations.  His talented team pays homage to the classics while concocting stunningly innovative creations for our late night cocktail scene served at the handcrafted Zinc Bar.
So whether you’re living it up during a girls night out with cocktails and nibbles at our Antipasti Bar, kicking back with the guys enjoying some late night drinks, or relaxing with great friends and family during dinner in our dining room, the energy and excitement at Cibo e Beve awaits!
 
For more information on 101 Concepts Restaurant Group: www.101concepts.com