Mezzaluna pasta
I think it was still summertime when my friend and I first attempted to visit Cibo Bistro (@cibobistroedm), only to find that they were closed on Mondays. Since we had to postpone our meal there, it took us quite a bit of time to circle back around to the idea. It wasn’t until mid-November when we finally made a point of going to the restaurant again.
Located on 104 Avenue in Oliver Village between Safeway and MacEwan Residences, it’s slightly tucked away from the hustle and bustle of one of downtown Edmonton’s main arteries. I had made a reservation through OpenTable about a week or two in advance, but, as my friend was running late at the office, I called to have our booking pushed back. The hostess that I spoke to said it wasn’t an issue as there weren’t any conflicting reservations within that time frame. The two of us eventually made it there at about 6:15pm, and I was surprised to see, as the server led us to our table, that the place was still empty, save for the semi-private room near the back (although, it was pretty much full by the time we left an hour and a half later). With maybe just over a dozen tables in the space, it’s not large by any means, but still likely seats more than the city’s other lauded Italian restaurant, Corso 32 (read my review). Unlike Corso, however, the dimly lit space of Cibo Bistro looks a little more traditional with earth tones, leather upholstered chairs, cobble-like tiled floors, stone tiled walls and paintings of Italy.
As we perused the menu, I couldn’t help but notice the similarity between its layout and the offerings of Corso 32. That means I was apt to do a comparison by sampling a few items, so I could truly see the difference. Both have made The Tomato‘s top 100 list for two years in a row. Corso has been No. 1 each time with Cibo trailing just a few spots behind (No. 6 in 2013 and No. 4 in 2014).
Arancini is one of my friend and I’s favourite Italian dishes. Since we had eaten that at Corso, it was a no-brainer to use that as a starting point for our showdown. That, along with the Salumi, served as our appetizers.
As far as arancini go, they are considered an indulgent antipasti because they can be quite heavy and filling. It’s essentially risotto that has been battered and fried until a crisp outer shell is formed. The filling at Cibo is mixed with roasted cauliflower and Fontina cheese and, once cooked, is generously sprinkled with freshly grated Pecorino Romano. I’m not exactly sure why, but I think that, even with all the rice and cheese, there was a lightness to these arancini that the ones I ate at Corso didn’t have. The bowl we received had 6 to 7 arancini, which we shared. The breading was perfectly fried whereas Corso’s were a little overdone, making the shell harder to break. The cauliflower added a little more texture to the risotto, so it wasn’t all just mush, and the cheese was nicely melted inside. I also believe that these ones were a lot less salty.
The salumi platter that evening was a steak tartar with shaved truffle served with a side of crostini. This was probably the best dish of the evening, no doubt about it. They say the meats are cured in-house, and the tartar was prepared so well that it literally melted in your mouth. Paired with the shaved truffle, this was a completely decadent starter. I would have gladly eaten that has my main meal. The board came with 6 pieces of crostini and there was enough tartar provided that we weren’t sparingly spreading it on the bread. In fact, I was piling the tartar on thick, so I have to say that this selection was worth it.
For our entrees, we had a harder time deciding. Our server was excellent and, to help, she described, in detail, each of the pasta dishes on the menu, including that evening’s special. We finally made our choices – I ordered the Mezzaluna and my friend chose the Pappardelle.
The food menu.
The Mezzaluna was ravioli stuffed with braised beef that is cooked until tender and then pureed, so it can be stuffed inside fresh, made from scratch pasta. The pasta shells were thin and prepared al dente. The sauce was a burro bianco (white butter) with Balsamico Vecchio (aged balsamic) and Crotonese Calabrese cheese, which was flavourful, but felt delicate. I particularly loved the used of the balsamic as a dressing, something that I hadn’t had in a long time. The sauce and the beef played off one another really well, so much so that I wanted more as soon as I polished off my plate.
The Pappardelle consists of fat ribbons of fresh pasta bathed in tomato sauce and served with braised lamb, mint and Pecorino Romano cheese. I had just one mouthful of the dish and the pasta had just the right amount of bite. The lamb was succulent and the sauce was subtle.
Pappardelle pasta
Unfortunately, we did not have room for dessert on this occasion. Plus, we were in a bit of a rush to make it to book club, but I will say that after our trip to Las Vegas and our meals at Giada in that city, had I been able to manage some sweets, I would have gone for the Zeppole (Limoncello and Mascarpone doughnuts dusted with powdered sugar). They’re certainly on my list for next time!
In the end, and I’ve given this a lot of thought over the last month, I’m inclined to say that, while Corso was excellent, I honestly think that my meal at Cibo was a tad better. And, I feel like that says a lot. The pair of restaurants has a lot going for them – fantastic food, fresh, housemade dishes, wonderfully knowledgeable staff – yet they’re also hindered (arguably by some) by small spaces that make them seem exclusive when, in fact, they’re not. They’re friendly, intimate atmospheres that are very welcoming, so perhaps it comes down to preference which one you would prefer. Based on my singular visits to Cibo and Corso, I found them both to be great hangouts. They’re equally quiet in terms of ambiance, making it easy to converse with your dining companions, which is a big pro nowadays in a world where dance music seems to be pumping everywhere else.
The semi-private room at the back. A great place for a small group to have fantastic conversation.
After a few weeks of contemplation, my companion critic for that night and I agreed. Until I have a chance to revisit each, I cannot say with absolute certainty which will come out on top a year or two from now. Only time will tell. One of my friends who had dinner with me at Corso said that our meal there was one of the best she’s ever had. I’d be curious to see her thoughts of Cibo and her comparisons to Corso.
Nonetheless, examining my own experience of the food, which, of course, is the foundation of a stellar restaurant, I believe that Cibo has won my heart and my stomach. That is not to say I won’t be eating at Corso again, because I will, but contrary to what every other review or person has told me, Cibo is going to be my personal number one for now.
For a more in-depth look at this establishment’s involvement in the local community and its efforts towards sustainability visit The Local Good to read my profile of Cibo Bistro.
Fa(shion).Fi(lm).Fo(od).tography 