Food & Drink

It's lobster spaghetti time

Published On 07/15/2011 Published On 07/15/2011

Everybody agrees that moving sucks, although lupus is no cakewalk either, so just stop complaining already. Indulge in Italian eats from a chef whose new gig's just a quick (cake) walk from her old one, at Cibo E Beve.

From the culinary mind of next-door Food 101's Chef Linda Harrell, Cibo E Beve ("food & drinks" in Italian) is an upscale trattoria with hardwood floors, an Italian marble antipasti table next to a central shelf stacked with logs for the open kitchen's wood-burning pizza oven, and a hand-crafted zinc bar, also one of the biggest disasters in candy history, right after NutRageous. Yuck. Start with small plates ranging from GA-derived goods (salumi spreads feat. Ossabaw prosciutto & White Oak Pastures beef carpaccio...), to Italian-import grilled Roman artichokes, to lamb belly with SC's Anson Mills polenta, and roasted oysters prepared "casino style" -- so, presumably stabbed with a pen by Joe Pesci until juuuust right. Bigger biting includes pastas like lobster spaghetti and hand-cut Pappardelle w/ wild boar bolognese, plus mains like Veal Milanese and butter-poached scallops w/ white chocolate fennel veloute and popcorn shoots, along with pies like the goat-cheesed Rustica w/ sun-dried tomatoes & Amish farm-raised chicken that’s roasted, and definitely not making it back from Rumspringa.

For all-important drankin’ purposes, they'll have 28 wines from all over The Boot, while former Iberian Pig mixologist Justin Hadaway's in charge of chipping 50lb ice blocks to create signature cocktails like the secretive "Thyme Card", which you won’t be punching much with all that lupus now, will you? Will you?!

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1. Cibo E Beve 4969 Roswell Rd, Atlanta, GA 30350 (Sandy Springs)

From the culinary mind of next-door Food 101's Chef Linda Harrell, Cibo E Beve ("food & drinks" in Italian) is an upscale trattoria with hardwood floors, an Italian marble antipasti table next to a central shelf stacked with logs for the open kitchen's wood-burning pizza oven, and a hand-crafted zinc bar, also one of the biggest disasters in candy history, right after NutRageous.

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