It’s half a mile from both the Van Buren stations and the Roosevelt / Central station, but the route from Roosevelt offers a far more pleasant walk through intact historic neighborhoods rather than the vacant lots along the path from Van Buren. La Noce pizzaĬibo is at the upper limit of walking distance from light rail.
On the north side, however, Cibo stands preserved along with its neighbors. South of Fillmore, it’s all vacant lots, many of which are slated for redevelopment.
Now, it’s part of the northwestern quadrant of Downtown. At the time, the neighborhood was among Phoenix’s original streetcar suburbs. The site is a bungalow constructed in 1913 at Fifth Avenue and Fillmore. It’s among a handful of restaurants in historic homes that came before the current wave of development arrived. margherita pizzaĬibo, a pizzeria that recently celebrated its tenth anniversary, is one of the pioneers. As recently as a decade ago, however, Phoenix wasn’t having this discussion because there was so little new construction that old houses were often the only space available for new businesses. At the same time, adding more space than the market can bear can lead to the blight of empty storefronts. Having shops or restaurants located below residences promotes a variety of uses in the pursuit of urban vitality. Probably machines are cooking inside and surely not skilled Italian chefs.As new construction blossoms in Downtown Phoenix after years of delays, one of the details debated about various projects is the role of ground floor retail. Sorry, I won’t come again food is way too touristic a lack of attention and passion. The pasta is cooked al dente, needs a load of salt, requires cheese and has a certain thickness to its cream which I didn’t appreciate much. Now the risotto: tell me, is this photo acceptable? Doesn’t it speak for itself? A salad, much more than a risotto, covered with crunchy bitter purple cabbage, goat cheese and bathing in water. 10/10 for the crust chef, 3/10 for the ingredients.
The solution is to drizzle with olive oil and add sprinkle some Parmesan. A good pizza crust with fluffy borders, generously loaded with walnuts, juicy and tasty but unfortunately too salty. Non-oily and crispy calamari is served with a very sweet sauce. I ordered the only no-garlic pasta with meat and cabernet sauce, calamari fritti, pumpkin cream goat cheese and nuts pizza, risotto with vegetables and creamy ricotta.įorget about the not-so-pleasant details in a “touristic” city food is good enough. On the menu: antipasti, Insalata, pasta, pizza Rossa, pizza Bianca, risotto, griglia e Cucina, bimbi, dolci. Third impression the restaurant doesn’t have canned soft drinks, and the waiter doesn’t mention that you will be receiving draft un-carbonated excessively sweet cola that is undrinkable. Second impression I checked the website where nicely done photos make your mouth water and the description of what an “Osteria” is. Outside, the seating is dark and not lit I was not excited to sit until I made sure the google maps rating is acceptable. As a first impression: service is very slow, garlic is everywhere in the tomato sauce, pasta dishes, and tomato pizzas. Cibo looks American and trendy while promising an Italian experience. Walking the streets of Valletta on Sunday night, a pizzeria grabbed my attention.