Cibo

If there were a poster full of couples representing the so-called American Dream, Carmen and Sean Deckter’s photo would be on it. Last September, the Deckters bought one of Fort Myers’ most beloved Italian restaurants, Cibo (chee-bow). Cibo is not just a business for them. It’s more like home. The couple worked there, and climbed up the ranks, for two decades.

Located in the Bridge Plaza on Mc- Gregor Boulevard, Cibo opened in 2004 as a small 50-seat restaurant serving classic Italian fare. Sean Deckter started in the kitchen making salads before moving up to line cook.

Patrons could not get enough of the restaurant’s signature 6-ounce meatballs and savory, slow-cooked marinara. The sauce is made with San Marzano tomatoes, onions, garlic and basil. It is cooked low and slow for five to six hours to extract as much flavor as possible from the tomatoes.

Southwest Floridians wanted more, so to keep up with demand, the owners of Cibo relocated to a bigger space in the same plaza. They added 100 more seats and a full liquor bar. The bar seats fill up fast with regulars hungry and thirsty for happy hour. In fact, many wait for the door to open at 4 p.m. to grab their favorite spot at the bar.

Cibo is not the only thing that got an upgrade in the move. Deckter did too. He graduated to sous chef and eventually took over the executive chef title, which he still holds.

Leading the kitchen crew, Deckter oversees the small details that make a big difference, like pounding the veal and chicken in-house every day for signature dishes. The food is made fresh and from scratch. Many items have been on the menu since the restaurant opened. Consider those meatballs. They have developed a cult-like following, according to Deckter. For many guests, they’ve become an essential beginning to the meal, an appetizer that sets the tone for what follows. Over the holidays, regulars are known to order them by the dozens.

“I laugh to think about how many I’ve rolled in my life,” chef Deckter says. When asked if there was a secret ingredient, Deckter said, “No.” However, there is a specific order for introducing the ingredients. Then, “We let the mix rest. We let it bind together before rolling and baking,” he says. “That is the key.”

A signature seafood entrée is The Spiedini and it’s gluten free. The base is a creamy sweet pea and prosciutto risotto. It’s topped with grilled jumbo shrimp and diver sea scallops. Finishing the plate is broccolini, lemon butter, red pepper coulis and basil oil.

Frutti di Mare is another popular seafood dish, but it features pasta. Spaghetti is tossed in white wine, garlic, basil and tomato broth, then loaded with the fruits of the sea: shrimp, scallops, clams, calamari, fish and cold-water lobster. The sauce is so good, you’ll almost want to drink it—or at least sop it up with extra bread.

When it comes to pasta, the menu at Cibo has the classics such as Spaghetti Bolognese, Lasagna Napoletana, Rigatoni Vodka and more. Regulars know to ask about the Ravioli of the Day. It is made fresh, and the sauces and fillings change daily.

“For the regular menu, I figure if you can do the classics and do them right, that is what people want,” Deckert says.

He takes creative license with the daily specials and gives his staff freedom to do the same. One of the best-selling and regularly featured specials is Braised Beef Short Ribs. Deckter says when word gets out the dish will be on the menu, some guests call when they’re on the way to reserve an order in advance.

One of his favorite menu items is The Filet Mignon. “It’s one of the best in town,” he gushes. The meat is barrel cut from the center. He calls it, “Big, fat and consistent so you get the same thing every time your order.” Chef uses sous vide first, to keep the meat tender. Before serving, he sears it on high heat to lock in the juices.

The appetizer menu at Cibo has a following of its own. Crab cakes are “The Best” according to the menu label. They are a sizeable portion with lots of crab, and come with lemon caper aioli, red pepper coulis and microgreens.

Cibo’s Beet Salad is also labeled “The Best.” Tender, roasted beets are accompanied by arugula and a medallion of walnut-crusted goat cheese. The dressing is a bacon vinaigrette.

Gnocchi is another popular appetizer. It is made daily with ricotta cheese, asparagus and mushrooms. The sauce is parmesan cream, and they melt in your mouth.

Desserts are made in-house and are a must-try, beginning with Banana Blondie. The dessert bar is warmed and topped with ice cream, toasted hazelnuts and drizzled in a white chocolate sauce. For a decadent treat, order Dark Chocolate Volcano Cake, (it comes with Love Boat ice cream).

Cibo has Italian classics as well such as tiramisu, cannoli and affogato. The dessert martini menu has quite a reputation with espresso to pistachio white chocolate and everything in between.

The Deckerts had always dreamed of owning their own restaurant. They didn’t just dream, they planned financially for it as well. The icing on the cake was that the restaurant they purchased from longtime owner Craig Komatz was one they helped to build both in the front and back of the house.

Komatz inspired and created a devoted following. Carmen Deckert has also gathered a following of her own, earned through decades of genuine love and care. She may be owner, but she still waits on guests who over the years have become friends. In fact, some who came in with their parents are now dining with kids of their own.

From making salads to ownership, Sean Deckert says he is overwhelmed at his full-circle restaurant journey. The transition was seamless as far as guests could tell, and their support has been overwhelming, according to the couple.

“It’s been a great experience and an incredible feeling.” Deckert says. “We love it.”

So do we.

Cibo is located in the Bridge Plaza at 12901 McGregor Blvd. in Fort Myers. The restaurant is open Sunday through Thursday from 4 to 9 p.m., and Saturday from 4 to 10 p.m. Happy Hour is offered in the bar daily from 4 p.m. to close. For more information, call 239-454-3700 or visit cibofortmyers.com.