CIBO
Italian restaurant · Roosevelt ·
Authentic wood-fired pizzas, pastas, and antipasti in a bungalow
Authentic wood-fired pizzas, pastas, and antipasti in a bungalow
"It’s impossible to talk about Italian food in Phoenix without mentioning Cibo. The charm is built in — exposed brick, creaky hardwood floors — but it’s the food that makes it a staple. The menu sticks to comforting classics: crisp, cheese-filled arancini, slow-simmered meatballs in rich tomato sauce, and a standout burrata draped in black-label prosciutto. Salads bring some balance, whether it’s the farro salad packed with seasonal vegetables or the pear salad tossed with pecorino and toasted almonds. Pasta service starts at 5 p.m., and it’s worth the wait. Pappardelle bolognese is slow-cooked and deeply flavorful, gnocchi lands in a creamy fontina sauce, and baked gemelli with sausage and ricotta comes bubbling from the wood-fired oven. While Cibo is best known for its Neapolitan pizzas, the pastas, antipasti, and homey Italian staples make it just as much a destination for a proper sit-down meal." - McConnell Quinn
"Housed in a century-old bungalow downtown, Guido Saccone’s pizzeria is a cozy haven from the bustle of the city. In good weather, the bricked patio, lush with trees, plants, and flowers, is the best place to be. Saccone learned the pizzaiolo’s art at his brother’s restaurant in Caserta — which is the same province (Campania) as Naples — so his pizza has the soft center and puffy, blistered rim of classic Neapolitan pizza. Pizza choices are varied and interesting. Cases in point: the Genova (topped with basil pesto, mozzarella, onions, roasted potatoes, and grated Parmigiana) and the Procida (topped with mozzarella, prosciutto, Asian pears, arugula, and goat cheese." - McConnell Quinn
"A downtown Phoenix staple, Cibo sits in a 1913 bungalow that blends European charm with effortless romance. The patio is its star, complete with twinkling bistro lights and live music in the evening. The menu focuses on Italian classics, things like wood-fired pizzas, pappardelle Bolognese, and gnocchetti in a fontina cream sauce with smoked prosciutto. A refreshing pear salad is tossed with pecorino, honey, and almonds, while desserts like the crepe, stuffed with ice cream and topped with fresh fruit, make for a sweet ending. Cibo is affordable, unpretentious, and consistently busy — reservations are recommended." - McConnell Quinn
"Tucked away in a vintage cottage downtown, Cibo looks small from the outside, but this charming Italian restaurant, whose specialty is wood-fired pizza, offers two patios, allowing customers to sit under the trees and gaze at the stars while grazing on antipasti such as balsamic-glazed burrata served with silky slips of prosciutto and bread. The menu offers loads of pretty salads as well as pasta, sandwiches, and classic pizzas such as the margherita, diavola, and capricciosa. Don’t leave without trying one of the excellent desserts, maybe the Nutella and strawberry crepe or the cappuccino truffle." - McConnell Quinn
"Housed in a century-old bungalow downtown, Guido Saccone’s pizzeria is a cozy haven from the bustle of the city. In good weather, the bricked patio, lush with trees, plants, and flowers, is the best place to be. Saccone learned the pizzaiolo’s art at his brother’s restaurant in Caserta — which is the same province (Campania) as Naples — so his pizza has the soft center and puffy, blistered rim of classic Neapolitan pizza. Pizza choices are varied and interesting. Cases in point: the genova (topped with basil pesto, mozzarella, onions, roasted potatoes, and grated Parmigiana) and the procida (topped with mozzarella, prosciutto, Asian pears, arugula, and goat cheese." - Nikki Buchanan, Chris Malloy
