First Taste

Oh My, Cibo's New Breakfast Certainly Is Good

February might be the month that Cibo, the so-cute wine cafe and pizzeria in downtown Phoenix, unveils its expanded dining room, but until then, its tasty new breakfast can be enjoyed throughout the rest of its bungalow home.

Available on weekends only, from 10 a.m. to 2 p.m. and courtesy of owner, chef, and Italian pizza maestro Guido Saccone, Cibo started its breakfast offerings of omelets, breakfast sandwiches, and sweet and savory crepes in December. Dishes are around seven to ten dollars and most include sides of wood-roasted potatoes flecked with chives and a ramekin of fresh fruit with yogurt and granola (points for going the extra mile on this one.)

Recently, I popped in for an a.m. bite. And if you enjoy Cibo's signature saltimbocca, the griddle bread from Naples, for lunch, you're going to love it as a breakfast sandwich.

As one of two breakfast sandwich offerings, I ordered up the Contadino ($9), featuring scrambled eggs, sautéed spinach, ricotta and mozzarella cheeses, and a hint of black pepper between slices of made-to-order saltimbocca bread. Overall it was light and lovely -- the perfect mix of ingredients -- and thanks to its housing of crunchy, grilled saltimbocca, one with rustic appeal.

My friendly server also recommended the Fritatta Melfitana ($10.50), an omelet filled with the goodness of Schreiner's sausage and bacon, mozzarella cheese, and topped with a sprinkling of grated Romano and chives. Perfectly prepared and flavorful, it may not be the most inventive of breakfast dishes, but it certainly is a satisfying one.

With its laid back atmosphere, comforting fare, and bungalow setting, its no wonder Cibo feels like the definition of what a weekend breakfast should be all about. I'll be back soon -- especially to try the savory crepes filled with prosciutto crudo, sautéed mushrooms, and mozzarella. I hear they're a hit.

What say you, weekend breakfast biters? Have you been to Cibo's new breakfast yet? What did you think?

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Laura Hahnefeld
Contact: Laura Hahnefeld