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We have all equipment at our disposal, in terms of sound and visuals, that are necessary to make any party a succes: large screens, beamers, professional DJ equipment & wireless microphones.
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Do you want to learn more about what we offer? Feel free to contact us by phone or drop by in our restaurant! Please note: for more than 18 guests, we only offer group menus in both our pizza bar and wine bar. You can also hire our pizza bar for dinner up to 100 people. In our wine bar, we offer various attractive group arrangements with drinks and small dishes prepared by our experienced team. Our wine bar and unique covered terrace with views over the Westerplassen can accommodate up to 100 guests seated and 250 standing. Hours: 4-9 p.m. Sunday to Thursday, 4-10 p.m.Are you looking for a party venue for your anniversary, graduation party, birthday, wedding or business event? We would be happy to receive you! Although that we love to throw a party ourselves, it is also possible to hire part of our restaurant. Where: 12901 McGregor Blvd., south Fort Myers Off the Eaten Path highlights independent eateries throughout Southwest Florida, telling the stories behind the mom-and-pop places we pass everyday.Īrtis Henderson is a freelance writer and author, her first book earned a New York Times Editors’ Choice find her at and on Twitter. “All of a sudden, our customers are calling, booking tables.” “I’ll tell my wife, who’s in charge of our social media, and she’ll send out the email,” Deckter says. 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.” On the menu, you are sure to find such classic items as homemade ravioli, chicken sausage, roasted chicken breast, pan seared veal, veal scaloppini and more. “Whether it’s lamb shanks, veal osso bucco, short ribs - it’s something that I love doing. Cibo in Fort Myers, Florida offers a contemporary Italian menu of comfort flavors to guests and neighbors alike. 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. I would never want that for somebody else.”ĭeckter's kitchen still turns out the Cibo classics. “When I was younger I worked under some really mean chefs,” he says. As head chef, Deckter brings an easy-going philosophy to the kitchen. When Cibo’s owner, Craig Komatz, bought the restaurant in 2009 he promoted Deckter from cook to sous chef, a title Deckter held until May when Cibo’s former chef John MacDonald moved to The Fish & Vine a few doors over. 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.” “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.
Cibo has spent close to 15 years wowing its customers.
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