Cibo Restaurant’s Secret to 21 Years of Local Love
Cibo Restaurant, Fort Myers: Scratch Italian, Legendary Martinis, and 21 Years of Local Love
Fort Myers doesn’t just dine at Cibo, it returns, celebrates, and brings the next generation. In this conversation, Eric sits down with Chef Sean Deckter, a Fort Myers native who has spent 21 years helping Cibo become a true neighborhood institution. From fresh, daily-made sauces to crowd-favorite martinis, here’s how Cibo keeps guests coming back.
From Juicy Lucy’s to Cibo
Sean’s journey began when his allowance dried up and football and baseball cards weren’t going to buy themselves. His first stop: Juicy Lucy’s. The fried pork tenderloin sandwich with pickles and mustard still lives rent-free in his memory—and it’s a reminder of how formative great, simple food can be.
Fort Myers Born and Raised
Sean is a lifelong Fort Myers resident, an angler at heart, and someone who has chosen to build his life and career right here. That local pride shows up on the plate and in the dining room, where regulars are greeted like family.
Why Cibo Has Endured for 21 Years
Stability in the restaurant world is rare, but Cibo’s team is proof that a great culture keeps people together. Many staff members have been there for a decade or longer, which means guests see familiar faces and experience consistently excellent service.
What a “Scratch Kitchen” Means at Cibo
- Fresh sauces made daily
- Fish cut in-house
- Veal pounded to order for classic parmesans
- Bolognese simmered from beef, pork, and veal
- Hand-rolled meatballs
This isn’t marketing speak—this is the routine. It’s the reason flavors are bright, textures are right, and plates taste like they were cooked for you, not for the freezer.
Signature Plates to Plan Your Night Around
Lasagna with Bolognese
Layered with ricotta, mozzarella, parmesan, and a few secrets the kitchen won’t spill, Cibo’s lasagna is generous enough that many guests take half home and still leave smiling.
Shrimp & Scallops Spadini
Big, beautiful U10 scallops join fresh shrimp over a sweet pea and prosciutto risotto, finished with a lemon beurre blanc. It’s a best-seller for a reason.
The Bar: Chocolate and Espresso Martinis
Ask around and you’ll hear it—the martinis are a destination in their own right. The chocolate martini and espresso martini lead the pack, but the point is the same: drinks are crafted with the same scratch-made care as the food.
House-Made Desserts
Tiramisu, crème brûlée, cheesecakes, even a banana bread blondie—desserts are made in-house, and you can taste the difference. It’s the kind of ending that makes a night feel complete.
Hospitality That Remembers Your Name
Regulars often ask for their favorite servers by name, and front-of-house pros like Carmen turn a good meal into a memory. From remembering your go-to drink to knowing your entrée before you open the menu, Cibo makes dining feel personal.
Built on the Line, Not in a Classroom
Sean never went to culinary school; he learned by doing—through relentless dinner rushes and the adrenaline of tickets flying in. That “school of hard knocks” shows in the kitchen’s rhythm and the precision on the plate.
Plan Your Visit
Ready for a proper Fort Myers night out? Start at the bar with a chocolate or espresso martini, share a couple of scratch-made appetizers, and then settle in for a signature entrée. Save room for dessert—you’ll thank us later.
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