Thanksgiving at Cibo!

Join us for Thanksgiving this year!  On Thursday, November 28, we will be open from 11:30am - 6:00pm with a delicious Thanksgiving-inspired meal!

Call today to make your reservation: 404-250-8988 or visit www.opentable.com

Recipe Time: Cereal Milk Panna Cotta

Cereal Milk Panna Cotta:

-1 Qt Heavy Whipping Cream
-5 Sheets Gelatin
-3/4 Cup Peanut Butter Cap'n Crunch
-2/3 Cup Sugar

1. Place gelatin in cold water to bloom.
2. Heat cream with cereal and sugar. Stir with whisk until Cap'n Crunch has completely dissolved. Remove from heat.
3. Remove bloomed gelatin from water and stir into hot cream mixture.
4. Stir until gelatin is completely dissolved. Strain.
5. Pour 8 oz into each container and put in refrigerator to solidify.
6. Once solid, top with caramel and a pinch of kosher salt.

National Pasta Day: October 17

National Pasta Day

October is National Pasta Month and October 17 annually celebrates National Pasta Day.

Pasta lovers celebrate!

Pasta is a type of noodle of traditional Italian cuisine, with the first reference dating to 1154 in Sicily and first attested in English in 1874.  Typically it is made from an unleavened dough of a durum wheat flour that is mixed with water or eggs and formed into sheets or various shapes, then cooked and served in a variety of dishes.

Pasta is divided into two categories; dried or fresh.

Fresh pasta was originally produced by hand but today, many varieties of fresh pasta are commercially produced by large scale machines and the products are widely available in supermarkets.

• Dried and fresh pasta come in a number of shapes and varieties.
• There are 310 specific forms known variably by over 1300 names having been recently documented.
• In Italy, names of specific pasta shapes or types vary with locale.
• Example:  Cavatelli is known by 28 different names depending on the region and town.

Learn more about pasta from the National Pasta Association at http://ilovepasta.org/

  

 

Come try some of our pastas:

Rigatoni Gorgonzola 16
gorgonzola pistachio cream sauce

"Storico Fresco" Bigoli Alla Carbonara 17
pig jowl, reggiano, farm egg

Lobster Spaghetti 19
maine lobster, lightly spiced wine sauce, heirloom tomatoes

Casunzei 16
beet and smoked ricotta filled ravioli, poppy seed butter, parmigiano

Bigoli Strascicate 17
bolognese, cream, parmigiano

Gluten Free Lasagna Marchegiana 17
bolognese, ricotta, mozzarella

"Storico Fresco" Cavatelli 17
wild boar ragu



 

 

 

 

Monday Nights: Kids Build Their Own Pizza

KIDS BUILD THEIR OWN PIZZAS
Every Monday Night

We invite kids ages 10 and under to a unique hands-on dining experience on Monday nights from 5:30pm - 10:00pm.  For only $8, kids will get the opportunity to build their own pizza, which will then be cooked in a wood-fired oven for them to enjoy, and served with a special dessert. 

Cooking Class in October

Cooking Class: Harvest Series
Saturday, October 26
1:00 - 4:00pm

Chef Linda Harrell will teach you how to make 3 different harvest dishes:
African Squash Soup ~ Wild Mushroom Risotto
Carrot Cake Zeppole with Cardamom Mascarpone Cream

The cost for this class is $50 and includes tastings of each of the dishes and seasonal cocktail along with complimentary wine and beer.
Call to make your reservation: 404-250-8988
*Reserve a series of 4 classes and receive a $25 gift card.

Meet Tim McDannell: Assistant General Manager

Tim McDannell (aka “Facilitator of Awesomeness”) joined the Cibo e Beve team 2 years ago after moving to Atlanta from New York.  Following in his brother’s footsteps, he inherited the passion for the food and beverage industry.   In 2011, Tim began his Atlanta restaurant career as a server at Cibo.  His hard work and dedication was acknowledged, and he was promoted to Assistant General Manager in 2013. 

Q&A with Tim:

Q: What one item on the menu would you recommend to someone coming to Cibo for the first time?

A: Depends on your palate.  The way that the Chef has organized the new menu, it varies with different tastes – person to person, palate to palate.  For my personal taste, it would be the Short Rib.

Q: What bottle of wine would you recommend from the current wine menu?

A: With Michael restructuring the wine list, there are some many that pair well with the new menu.  I would personally recommend Marchese di Gresy “Martinega” or the Cassanova Di Neri Brunello di Montalcino.  The reason I recommend those two bottles is because they are representative of Italian’s top-notch wines, the Barbaresco and the Brunello.

Q: What do you like to do in your spare time?

A: Read, go out in Atlanta discovering new neighborhoods.  It’s interesting to me to find out the new neighborhoods and hot spots – each neighborhood has its own culture.  I am also an integral part of the movement called “RhinoCat.”  I am well-versed in ALL movies, and I play Connect 4 at least once a day.

Q: What is your favorite movie of all time? 

A: Cool Hand Luke starring Paul Newman and Shawshank Redemption because in both movies the main characters are faced with adversity that would be soul-crushing for the normal person, but they turned it to their advantage, which is something I think everyone can learn from. 

Q: What one word would you chose to describe you?

A: Complex.

HIGH WEST WHISKEY TASTING: October 2

On Wednesday, October 2 from 5:00pm - 7:30pm, we are welcoming High West Distillery to Cibo for a special whiskey tasting!  $7 for 2 tastes $11 for 3 tastes   Meet Troy Barnes, a Passionate Whiskey Missionary, during this unique Meet and Greet opportunity.     A PASSION FOR GREAT SPIRITS, A LOVE OF THE AMERICAN WEST Utah’s first distillery since the 1870′s, High West Distillery and Saloon offers a truly unique experience as the world’s only ski-in distillery and gastro-saloon. We are located at exactly 7000 feet in the Wasatch Range of the Rocky Mountains in Old Town Park City, Utah. Founded by prospectors in the late 1860′s, Park City became one of the richest silver mining towns in the West, and the best watering hole in Utah. Our aim is for the High West Distillery and Saloon to contribute to that reputation. We invite you to share in our passion for great spirits, and our love for the American West. HOW IT ALL STARTED High West Distillery and Saloon started with one man’s passion to make a great Rocky Mountain Whiskey. Proprietor and distiller David Perkins married his background as a biochemist, his love of bourbon and cooking, and his passion for the American West to bring the craft of small-batch distilling back to Utah, of all places. For more information on High West Distillery, please visit: http://www.highwest.com/