Cibo

Cibo Restaurant Review:

Pizza is the big attraction for most diners at Cibo, the Eastside outpost of Marco Frattaroli's Basta's Trattoria, the NW neighborhood restaurant. And it's very appealing pizza: thin crusted but not minimalist with simple toppings generously applied. A combo of mozzarella, anchovies, capers and oregano flowers, or a mix of prosciutto and arugula are two of the most popular choices. Pies are served whole, complete with scissors for cutting slices, which offers a fun opportunity to customize your slice shape. But there's more here than pizza. Probably the most interesting dish is gluten-free cecina, a chickpea-based flatbread more Middle Eastern than Italian in texture or flavor, but satisfying and more filling than its appetizer status implies. Choose versions such as garlic and eggplant, pesto, and sausage and cheese. An octopus/arugula salad provides exotic contrasts in textures and flavor. The menu also highlight well-prepared Italian standards like spaghetti and meatballs, grilled calamari, and a roast rosemary chicken with cannellini beans. For dessert, house-made tiramisu or cannoli are winners. On warm days, the large outside eating area with picnic tables is cheerful. The interior is just as inviting, featuring booths, vintage lighting and a tin-tiled bar. On busy nights, expect a wait.