The people that brought Food 101 and Meehan’s Public House to Atlanta are trying their hand in Italian cuisine with the new restaurant Cibo E Beve.
Cibo E Beve, (pronounced Chee-boh e Bevay), offers an exciting and unique menu of authentic Italian dishes, wine and colorful décor which provides a relaxed ambiance.
Executive Sous Chef, Matt Marcus, who has cooked for the likes of Chops and Goldfish is now working alongside Executive Chef Linda Harrell in a passionate effort to provide Atlanta with an exciting and delicious dining experience.
“The beauty of the dishes is their simplicity,” said Marcus. “We are trying to hold true to the Italian tradition and offer good honest food.”
The menu features a wide range of appetizers, salads, pizza, pasta, meat and seafood entrees and dessert that can satisfy the needs of the pickiest of eaters.
Highlights of the menu include Roasted Alaskan Halibut Genovese, served with toasted baby yukon potatoes, baby carrots, pignoli (pine nuts) and lemon verbena basil butter, authentic Italian Margherita pizza, and butter poached scallops.
The prices range from $10 to $12 for small plates and pizzas to $19 to $29 for entrees.
“Part of being a good chef is being able to improvise when you need to. During the soft opening I decided to break menu. It’s either sink or swim,” said Marcus.
Cibo E Beve offers a wide selection of Italian and American wines and a specialty cocktail bar that is nothing short of impressive.
With interesting names like “No Sex in the Rainbow Room” and “The Hemingway Daquiri”, the bar offers a mix of classic cocktails, Italian favorites and new creations that exemplify the innovation and spirit of the restaurant.
The Speakeasy Sour is a twist on the whiskey sour that includes bourbon, egg whites, fresh lemon, simple syrup, and a thin layer of red wine on top.
No Italian restaurant experience would be complete without a delicious dessert. Cibo E Beve offers all the classic Italian desserts one would expect and much more.
Of course there is tira masu, cannoli and ricotta cheesecake, but it does not end there. Red velvet zeppeole resemble a gourmet doughnut hole. They are red velvet cake balls covered in powdered sugar with a side of white chocolate mascarpone cream to dip them in.
Marcus was working for a restaurant in Jackson Mississippi for the past three years and is eager to be back in his hometown cooking again.
“People seem to really like it so far. I’m just happy to be feeding my Atlanta peeps again,” said Marcus.