Now, it’s part of the northwestern quadrant of Downtown. South of Fillmore, it’s all vacant lots, many of which are slated for redevelopment. On the north side, however, Cibo stands preserved along with its neighbors. La Noce pizzaĬibo is at the upper limit of walking distance from light rail. It’s half a mile from both the Van Buren stations and the Roosevelt / Central station, but the route from Roosevelt offers a far more pleasant walk through intact historic neighborhoods rather than the vacant lots along the path from Van Buren. For customers who arrive via bicycle, Cibo’s bike rack is hidden in a courtyard between its patio dining area and a valet parking lot accessible from Fillmore. The entrance and host station face Fifth Avenue and lie just beyond a patio that is cooled by misters and shaded by mature trees. The interior is, as one would expect in an adapted vintage bungalow, divided into several small dining rooms. A central room features a small bar and serves as the restaurant’s crossroads. Three other dining rooms are found surrounding it with varying degrees of intimacy and natural light in each. The decor and ambience provide a suitable environment for a date or business lunch, but it’s not uncommon to see families with children. pesto saladĬibo has separate menus for lunch and dinner with different emphases but some overlap. The dinner menu focuses most heavily on pizza, 12-inch pies in over 20 varieties. At lunch, just four of the most popular selections are offered in a nine-inch size more suitable for one person. Conversely, the midday menu has a strong orientation toward saltimbocca, sandwiches made from freshly baked bread that are similar to panini but without grill marks from a press. A few of those sandwiches make their way onto the evening menu. Unlike some nearby pizzerias, Cibo is not certified by Associazione Vera Pizza Napoletana (AVPN), the agency that strictly regulates Neapolitan pizza. The restaurant’s core product, however, can hold its own against almost any AVPN pies around town. The crust is light, thinnest at the center, and just slightly charred. The toppings are, for the most part, traditional. Red pizzas begin with basics such as the margherita and then become more interesting with La Noce, in which the usual tomato sauce and mozzarella base is topped with ricotta, arugula, and walnuts.
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