Italian cuisine is often served "family style"—off a platter rotating 50 feet above the diners' heads, which they can only reach through wits and teamwork. Bond over a meal with this Groupon.
$15 for $30 Worth of Italian Cuisine and Wine Sunday–Wednesday
Cibo Wine Bar's menu brims with traditional and modern Italian dishes, starting with appetizers such as carpaccio—thinly sliced beef, arugula, and parmigiano reggiano ($12). For the main course, the chef prepares a risotto filled with the season's current veggies ($15), and he braises 10 ounces of short ribs in chianti with polenta and crispy onions ($28).
Cibo's wine list varietals that pair well with any of their dishes, from the house red ($6/glass) to exquisite vintages such as the 1996 Pio Cesare barbera d'alba ($105/bottle).
Cibo Wine Bar
Executive Chef Massimo Giannattasio's career has taken him all over the world, cooking meals in Los Angeles, Northern Italy, and Miami, but perhaps the most important kitchen in which he worked is his mother's. At a young age, she taught him that a chef's intuition is as important as any measurement and that if a chef wears another chef's apron, he withers and dies. Chef Giannattasio and his staff rely on those early lessons in the kitchen of Cibo Wine Bar, where they've curated a menu of both traditional and modern Italian dishes.
Surrounded by columns of neatly stacked Chicago bricks, diners take their seats at tables made of sealed butcher block. Servers produce a wine list to rival a French baron's, and waiters bring out appetizers such as polenta fries or carpaccio. Pastas such as ravioli and gnocchi are hallmark dishes, and the chef prepares seasonal risottos year round. Tender cuts of veal and braised beef short ribs are served second. In addition, the kitchen can bake one of 15 gourmet pizzas for the table, with whole wheat options available.
Cibo Wine Bar won the Miami New Times' Best Wine Selection award in 2012. And once you step inside, it's easy to see why. A huge wine rack soars to the top of the restaurant's vaulted ceiling along one wall—it's so tall that Cibo's wine girl uses a harness and rope to reach the top. A vast, full-service bar pours wines and mixed drinks in the front. In the open kitchen, which is framed by exposed brick walls, chefs scurry to prepare meals, and curing meats hang in full sight of the diners.