Cibreo has no printed menu. Waiters -- versed in several
languages -- sit down with you and go over the fresh items the purveyors have
delivered that day and how they might make an excellent primi and secondi for
your palette.
Though Cibreo is for foodies -- not the Cracker Barrel
crowd -- our server was very conscious of not allowing us to embarrass ourselves
with an order we would be unhappy with.
She very subtly pointed out that a game meat would be served
cold to room temperature (when an American might expect it warm and be
disappointed if it didn't come out red hot.) She also subtly stressed that the roast
pigeon does have lots of small bones and is to be eaten with fingers.
The attention to detail is staggering -- and not just
with the memorized menu with dozens of dazzling preparations.
Our server noticed a wobbly-legged chair at the table
next to ours. She shot a glance at an underling (apparently responsible for
such things) that basically said "the next time you let this happen, that faulty piece of furniture will be smashed over
your head."
Again -- if you want endless soup, salad and bread
sticks, this ain't your place.
If you love starting off your meal with a
perfectly-crafted array of Tuscan tidbits -- created by Chef Picchi, he of the
mad man genius in the kitchen self-cultivated
persona -- you have come to the right place.
PART 3 POSTS TOMORROW -- JUNE 4
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