![]() With its fresh and crisp vegetables and well-balanced louie dressing, it could have been a great rendition, save for the generous topping of Dungeness crab, which was a few days past its prime.Īnother classic is the bacon, lettuce, tomato and avocado sandwich, but Cibo's California BLT ($7.45) was a tad disappointing. The crab louie ($13.45) veered a bit off the beaten track with its addition of steamed broccoli and romaine instead of iceberg but otherwise stuck to the standard recipe. The accompanying rice was buttery, and the steamed vegetables - zucchini, broccoli, carrots - were done just right. The veal was darker than milk-fed veal, meaning the calf was older when slaughtered and partly weaned, resulting in a meat that's a cross between veal and beef.Ĭibo's piccata was quite tender, with a well-balanced lemon-butter-caper sauce. Though the tortilla strips were pleasantly crisp, Jamie's addition of onions and carrots rendered the soup cloyingly sweet.Ī classic veal piccata ($16.20), was well executed, however. One of those that didn't work so well was the tortilla chicken soup ($3.45), usually a simple broth with chicken and strips of freshly fried tortillas flavored with lime. The cornmeal-battered calamari is another example of a creative interpretation that succeeded. The portion was impressive: Though we ordered earth and surf from the appetizer menu, it would have made an adequate lunch for even a hungry diner. The batter, which stuck to the squid and veggies, remained crisp throughout the meal.Ī spicy aioli dipping sauce, rendered pink with tomato puree, accompanied the squid and peppers. Fried squid is nearly always made with a simple white flour batter, but Jamie uses cornmeal, which creates a hearty, crunchy coating. The best dish I had at Cibo was the earth and surf ($7.80) - fried calamari, red and green bell peppers and lemon slices. It all makes Cibo a fine oasis for weary travelers, whether they're staying at the inn or roaming El Camino during a lunch break. A maroon-and-yellow color scheme and booths lend a cozy feel bistro scene prints on the walls create a travel mood. Sometimes they deliver other times they don't.Ĭibo (pronounced SEE-bow the name is a Latin word for "food") is housed in the Creekside Inn on El Camino Real and has a bit of a hotel restaurant ambience. ![]() It describes itself on its Web site as "serving a fusion of California and Mediterranean cuisine," but Philadelphia, New York and Louisiana all make an appearance on the menu.Īnd while chef/owner Anna Jamie frequently follows the classic recipe of a well-known dish, she also takes liberties to produce new twists on old favorites. Placard was not issued with the inspection activity or inspection activity was performed prior to the placarding program.Īsterisks denote facilities with recent closure activities.Publication Date: Friday, August 12, 2005Ĭibo shakes it up Cibo shakes it up (August 12, 2005) Creekside Inn restaurant produces creative twists on classic dishes, with mixed resultsĬibo is a restaurant that refuses to settle into a niche. Facility was closed due to an imminent threat to health and safety and the violation(s) were not corrected during the inspection. If no major violations are observed during the reinspection, a GREEN - PASS placard will be issued. A reinspection may be conducted within 3 business days to ensure that the major violations remain permanently corrected. Two or more major violations were observed and the violations were corrected during the inspection. No more than one major violation was observed and the violation was corrected during the inspection. The placard color is separate from the score. Major violations are those that have been identified by the Centers for Disease Control and Prevention (CDC) to cause or contribute to causing illness. It is based upon the total number of major violations – or critical risk factors – that is more likely to impact the food a consumer eats. The placard color generally represents how safe it is to eat at this facility.
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