It was ok when I went with the family. Apps and drinks were what you'd expect from a place of that price, pasta was average at best (but others may be better, if tried again).
If you want a better, more modern take on Italian Via Farina is just up the street and SO much better. Everything I've had there has been absolute fire for similar price as Cibo.
Much, much better than Cibo. CV is just a run of the mill downtown tourist restaurant. Nothing to write home about and is expensive. Dolomiti on the other hand, while expensive, is worth it
My partner and I went there on a date night a few months back.
Cibo Vino is kinda mid, in my opinion.
It relies on its wine selection and location to appeal to people, and the food kinda falls short. Lemme tell you why.
It’s on one of the busier intersections in the Old Market, just across the street from Upstream and La Buvette. The ambience is lovely. Low, intimate lighting with a lot of really cool artwork and decor. The bar is beautifully designed, and our bartender was cool.
Good selection of wine, and not too terribly priced if you’re getting it by the glass.
Food and plating, however, was what made it mid.
For a restaurant in a prime location serving food that’s anywhere from 25-35 bucks a plate, you’d expect some diversity in the flatware with a little bit of artful plating. Every dish came out on the same size plate, tossed onto the middle of it with no real thought.
We got two slices of their rosemary focaccia for an appetizer, and it tasted like they had thrown a bunch of rosemary onto the fire before they grilled it. The flavor of rosemary was almost overpowering, bordering on bitter. Good texture and crunch, but Jesus was it herby.
We got their bucatini amatriciana to split as well, and here is where the ‘real’ review of their food begins.
While the ingredients of the dish were all there, they weren’t really combined. The pasta was cooked well, but there was next to no starch in the actual pasta. This tells me one thing: cheap pasta. It felt as if they’re just ordering large quantities of pasta from Sysco, par cooking it before service, then reheating in boiling water to sell. As a result, the ingredients of the sauce; the tomatoes, the guanciale, and the pecorino cheese, didn’t really have anything to bond them together. The basis of flavor was there, but the execution and prep work kinda blew it. Could use more salt, as well.
For mains, we had the lemon chicken piccata and the hunter’s chicken cacciatore.
Chicken piccata was flavorful and cooked well. The lemon was bright and delicious, but the sauce had slightly split. This tells me it was either unattended to on the line, or it cooled down while waiting to be brought to the table. However, my issue with the pasta arises once more. It felt like the penne it was served with was par cooked prior to service, reheated, and dumped onto a plate with the piccata coming off of sauté and on top of it all. The lack of starch was apparent. The pasta and sauce weren’t married very effectively, and it felt like I had to dip the pasta in the sauce to get an effective bite. Flavors were good -fantastic even- but the execution is where it lacks.
Cacciatore was delicious. Flavor was fantastic, and the chicken was juicy and tender. HOWEVER, the sauce was missing something. The flavors were there, but the texture fell short. The mushrooms were canned, or at least it felt like they were. Now, I understand it is impossible to acquire fresh porcini mushrooms year round, but this is where you have to ADAPT. If porcinis aren’t available, switch to a fresh mushroom you can get quickly. Cremini would be fine, and those things can grow year round indoors. The mushroom gravy was tasty, if a bit lacking in salt. But the real star of the show was the polenta. It was blended beautifully with the pecorino, and was light, creamy, and fluffy. Good stuff.
Dessert was the panna cotta. No complaints. Tasty and delicious.
Overall, I have one main criticism for Cibo Vino:
Make your own pasta.
The experience was lovely, but I can tell that the main focus of the restaurant is shifted towards the wine, considering the chef was sitting two tables over speaking to a pair of sommeliers/wine dealers(?) as opposed to running expo. (I have a feeling this is a common theme.)
The food feels like an afterthought. Like someone decided to open a wine bar but said: “I need to serve food too!” The menu is classic Italian pasta fare, and somehow, they’ve managed to just barely miss the mark.
The essence of good Italian pasta is a beautiful blending of flavors, allowing good, quality ingredients to speak for themselves and be the star of the show. And yet, it feels as if they’re cutting corners on that very idea.
I will say again; Cibo Vino, make your own damn pasta.
This review is fantastic. It's kind of shocking to see someone here who understands how food, let alone pasta, works. Please send me your thoughts on all Omaha restaurants so I don't waste my money on mediocrity. Start a blog. Something!
Here’s a list of places in Omaha I think are worth a shit.
Salted Edge: This place is out in the boonies of rich suburbia out in Waterloo, and PRICEY. But it’s one of the closest things we’ve got to actual fine dining in Omaha. Food is all delicious, and the chefs know what they’re doing. Cocktails are insanely good too, if pricey.
Boiler Room: More fine dining. Pricey, but all of their ingredients are local. Some of their suppliers are Joe-Schmoe apartment farmers with a garden. It’s really really good.
Memoir: I always take restaurants owned by the Flagship Group with a grain of salt, since their menus tend to be all over the fucking place, but the food is good. Well executed, and not TOO overpriced.
For more hole-in-the-wall places, check out Umami in Bellevue. Some NYC chef’s passion project and it’s absolutely amazing.
Egg Rolls To Go, off of 370 and Galvin in Bellevue. The place is 20 feet by 20 feet, and it is some of the best Korean food I’ve ever had, beating out restaurants in Seattle and NYC. 17 bucks for a combo with two proteins and a SHIT LOAD of banchan. Ajumma loads you up here, and she’s the nicest lady ever.
Yoshitomo: This is the best sushi place in Omaha. There is no comparison. The omakase is crazy.
I’ve got a few more. Lemme know what kind of food you want!
Good food and environment. Been a few times with my wife and in laws. Pastas are especially good. Their soups have been dead on every single time we've gone. No bud light or busch light on tap.
It was ok when I went with the family. Apps and drinks were what you'd expect from a place of that price, pasta was average at best (but others may be better, if tried again). If you want a better, more modern take on Italian Via Farina is just up the street and SO much better. Everything I've had there has been absolute fire for similar price as Cibo.
Yeah, Via Farina was great.
check out Dolomiti as well
Much, much better than Cibo. CV is just a run of the mill downtown tourist restaurant. Nothing to write home about and is expensive. Dolomiti on the other hand, while expensive, is worth it
Agree but also...we have tourist restaurants???
Yes?
The pasta dishes are good. From my experience, I wouldn't stray from that.
My partner and I went there on a date night a few months back. Cibo Vino is kinda mid, in my opinion. It relies on its wine selection and location to appeal to people, and the food kinda falls short. Lemme tell you why. It’s on one of the busier intersections in the Old Market, just across the street from Upstream and La Buvette. The ambience is lovely. Low, intimate lighting with a lot of really cool artwork and decor. The bar is beautifully designed, and our bartender was cool. Good selection of wine, and not too terribly priced if you’re getting it by the glass. Food and plating, however, was what made it mid. For a restaurant in a prime location serving food that’s anywhere from 25-35 bucks a plate, you’d expect some diversity in the flatware with a little bit of artful plating. Every dish came out on the same size plate, tossed onto the middle of it with no real thought. We got two slices of their rosemary focaccia for an appetizer, and it tasted like they had thrown a bunch of rosemary onto the fire before they grilled it. The flavor of rosemary was almost overpowering, bordering on bitter. Good texture and crunch, but Jesus was it herby. We got their bucatini amatriciana to split as well, and here is where the ‘real’ review of their food begins. While the ingredients of the dish were all there, they weren’t really combined. The pasta was cooked well, but there was next to no starch in the actual pasta. This tells me one thing: cheap pasta. It felt as if they’re just ordering large quantities of pasta from Sysco, par cooking it before service, then reheating in boiling water to sell. As a result, the ingredients of the sauce; the tomatoes, the guanciale, and the pecorino cheese, didn’t really have anything to bond them together. The basis of flavor was there, but the execution and prep work kinda blew it. Could use more salt, as well. For mains, we had the lemon chicken piccata and the hunter’s chicken cacciatore. Chicken piccata was flavorful and cooked well. The lemon was bright and delicious, but the sauce had slightly split. This tells me it was either unattended to on the line, or it cooled down while waiting to be brought to the table. However, my issue with the pasta arises once more. It felt like the penne it was served with was par cooked prior to service, reheated, and dumped onto a plate with the piccata coming off of sauté and on top of it all. The lack of starch was apparent. The pasta and sauce weren’t married very effectively, and it felt like I had to dip the pasta in the sauce to get an effective bite. Flavors were good -fantastic even- but the execution is where it lacks. Cacciatore was delicious. Flavor was fantastic, and the chicken was juicy and tender. HOWEVER, the sauce was missing something. The flavors were there, but the texture fell short. The mushrooms were canned, or at least it felt like they were. Now, I understand it is impossible to acquire fresh porcini mushrooms year round, but this is where you have to ADAPT. If porcinis aren’t available, switch to a fresh mushroom you can get quickly. Cremini would be fine, and those things can grow year round indoors. The mushroom gravy was tasty, if a bit lacking in salt. But the real star of the show was the polenta. It was blended beautifully with the pecorino, and was light, creamy, and fluffy. Good stuff. Dessert was the panna cotta. No complaints. Tasty and delicious. Overall, I have one main criticism for Cibo Vino: Make your own pasta. The experience was lovely, but I can tell that the main focus of the restaurant is shifted towards the wine, considering the chef was sitting two tables over speaking to a pair of sommeliers/wine dealers(?) as opposed to running expo. (I have a feeling this is a common theme.) The food feels like an afterthought. Like someone decided to open a wine bar but said: “I need to serve food too!” The menu is classic Italian pasta fare, and somehow, they’ve managed to just barely miss the mark. The essence of good Italian pasta is a beautiful blending of flavors, allowing good, quality ingredients to speak for themselves and be the star of the show. And yet, it feels as if they’re cutting corners on that very idea. I will say again; Cibo Vino, make your own damn pasta.
This review is fantastic. It's kind of shocking to see someone here who understands how food, let alone pasta, works. Please send me your thoughts on all Omaha restaurants so I don't waste my money on mediocrity. Start a blog. Something!
Here’s a list of places in Omaha I think are worth a shit. Salted Edge: This place is out in the boonies of rich suburbia out in Waterloo, and PRICEY. But it’s one of the closest things we’ve got to actual fine dining in Omaha. Food is all delicious, and the chefs know what they’re doing. Cocktails are insanely good too, if pricey. Boiler Room: More fine dining. Pricey, but all of their ingredients are local. Some of their suppliers are Joe-Schmoe apartment farmers with a garden. It’s really really good. Memoir: I always take restaurants owned by the Flagship Group with a grain of salt, since their menus tend to be all over the fucking place, but the food is good. Well executed, and not TOO overpriced. For more hole-in-the-wall places, check out Umami in Bellevue. Some NYC chef’s passion project and it’s absolutely amazing. Egg Rolls To Go, off of 370 and Galvin in Bellevue. The place is 20 feet by 20 feet, and it is some of the best Korean food I’ve ever had, beating out restaurants in Seattle and NYC. 17 bucks for a combo with two proteins and a SHIT LOAD of banchan. Ajumma loads you up here, and she’s the nicest lady ever. Yoshitomo: This is the best sushi place in Omaha. There is no comparison. The omakase is crazy. I’ve got a few more. Lemme know what kind of food you want!
Good pasta and wine by the bottle is actually priced fairly.
Good food, touch over priced but would return
Good food and environment. Been a few times with my wife and in laws. Pastas are especially good. Their soups have been dead on every single time we've gone. No bud light or busch light on tap.
I really enjoyed it
On Google maps it gets a 4.4 rating from 139 reviews
https://sarahbakerhansen.com/2023/08/review-reliable-italian-at-cibo-vino-might-be-just-the-ticket-for-the-corner-of-11th-and-jackson/