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THINK DINING

By M A R L A H O R N L A Z A R U S

Life is AT CIBO WINE BAR

Beautiful outh of Fifth’s Cibo Wine Bar is the biggest Italian eatery in all of South Beach. Created by Liberty Entertainment Group, this bold and beautiful 12,000 square foot space is a blend of old world rustic and modern industrial chic. For over two decades the Liberty Entertainment Group, led by Nick Di Donato, has been redefining the restaurant, nightlife and special event experience. As developers and operators of numerous landmark establishments, the Liberty Entertainment Group has become recognized as one of the most successful and innovative companies in the industry with properties in Miami and Toronto. Founded in 1986, the Liberty Entertainment Group has gained success and acknowledgment for creating an impressive roster of unique venues that garner immediate recognition. Each venue is rich in detail and originality and caters to a diverse clientele, including A List celebrities, talent and industry leaders. Constantly staying ahead of the curve, Liberty is distinguished for its ability to set trends, push limits and create the impossible.

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THI NKM AGAZ I NES .CO M

Hand-made and traditional are a few things that come to mind when dining at Cibo (pronounced chee-bow, meaning food in Italian) Wine Bar...a true taste of authentic southern Italian cooking, all freshly made at the 60ft open kitchen counter. The soaring two-story award winning wine room has 3500 bottles of vino and is equipped with a harnessed wine angel to retrieve your favorite bottle. From Cibo’s industrial chic vibrant bar area to the casual Ocean Drive street side patio to one of SOBE’s largest rooftop, every corner turned offers a distinctly different experience. From Pasta to breads, everything is made from scratch in house it from only the finest ingredients. With so many choices, we began our tour of Italy with fresh rosemary focaccia and olives along with some amazing house specialties, which included crispy polenta fries with gorgonzola dip, grilled octopus with radicchio, fried capers and lemon juice, creamy Burrata, traditional Italian cheese, prosciutto di Parma, arugula and aged balsamic as well as the Black Tiger shrimp in a spicy wine garlic tomato sauce. Don’t miss the Pesce Crudo of thinly sliced raw tuna, sliced

October 2015  
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