Although the City of Phoenix stopped its recycling service, the staff looks for creative ways to recycle all to-go containers are made of non-bleached, recycled paper, and they personally try to recycle any cardboard and wine bottles. Over 95% of their produce is locally sourced and you’ll find plenty of vegetarian and vegan options on their menu, including vegan cheese and dough. Because generally speaking, it’s a time when most put their phones away and have authentic, human interaction.”Ĭibo also thinks about its impact on the environment and has taken steps to incorporate sustainable practices. For many people, a restaurant might be the only time that day they interact with others in a real and meaningful way.
“I believe the restaurant industry in general has really grown more valuable to the community in the recent decades with the rise of technology. Every day it’s something and we’re always happy to do it, it’s why we chose to be in this business in the first place,” says Krassner. They also love helping their customers directly with things like setting up marriage proposals, memorials and events. Over the past few years, they’ve provided daily meals for thousands of needy people at the nonprofit organization, Andre House in downtown Phoenix. Giving back to their customers and community is important to them. We have many of the same customers we had since the beginning, and the same goes for the staff. “The local downtown community has been our bread and butter since day one. Speaking of the diners, co-owner and front of house manager Krassner credits their “incredible clientele” for the longevity of their restaurant. “Cibo is our only restaurant, we’ve been tempted to open elsewhere but we still haven’t figured out how we would keep the same quality we have at our current location in a second location.” Their authentic family restaurant really is one of a kind, and their diners are savvy and can feel that. I can honestly say they are my best friends,” says co-owner Michael Krassner.
“We’ve had a wonderful relationship with our team from the beginning, raising our families together. In 2005 Guido and wife Michelle opened Cibo, bringing the essence of those Napoli Italian pizzerias here to Phoenix.
#Cibos pizza how to
Growing up in Napoli, one of the great food cities in Italy, he worked in kitchens with his brothers and learned how to cook the staples of Southern Italy. While there are many parts to a successful business, the food needs to be delicious and consistent, and head chef and co-owner Guido Saccone delivers. It’s not in the touristy area of downtown, or even a populated area, but for years this little gem has consistently stayed open and earned great reviews, which highlight their (gluten-free) pizzas, attentive, friendly service and the overall ambience. The bungalow-style home dates back to 1913 and features a large brick patio out front with twinkling lights and heat lamps in the cooler months. Since the summer of 2005, Cibo has been serving wood-fired pizzas, homemade pastas, antipasti and other Italian comfort food favorites in a charming historical house in downtown Phoenix.
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