Yeah right! I can promise you he’s never sat at that table… nor have they ever sat good/important customers there. I asked what he would think if he was sat at that table with his family or friends…he claimed he wouldn’t mind it. He gave me an insincere, “I’m sorry.” In addition, he did not even bother to stand up…he just continued to sit at the bar with his friend. When we left I decided to tell the manager (Michael) that our table was not an appetizing place to sit, and they might want to consider putting a little divider up so people don’t have to look at the muck while they eat. Didn’t want to make a big deal out of it so we didn’t ask to move tables. bricks, stacks of plastic dirty chairs, and just plain ol’ dirt/mud with zero landscaping. My son and I were sat outside next to a hose with water pouring into a container (overflow from their misters…which by the way we did not get to experience, and it was 96 degrees tonight), a large puddle of stagnate water, piles of dirty. Thai Restaurants for Lunch in Paradise Valley.Restaurants with Outdoor Seating in Phoenix.Restaurants for Special Occasions in Phoenix.Restaurants for Group Dining in Phoenix.Mexican Restaurants for Lunch in Phoenix.Hotels near (AZA) Phoenix-Mesa Gateway Airport.Hotels near (PHX) Sky Harbor Intl Airport.Hotels near Children’s Museum of Phoenix.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.”
“Whether it’s lamb shanks, veal osso bucco, short ribs - it’s something that I love doing. 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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