Luckily, the room is staying the same.
With Todd Stein now at The Florentine, it was only a matter of time before Cibo Matto would announce its new executive chef. The stylish Italian joint in The Wit Hotel picked Evan Percoco, who most recntly was at Bokx 109 American Prime in Newton, Massachusetts. According to an interview with Chicago Magazine, Percoco hopes to make the restaurant “more approachable, especially in pricing.” That’s certainly reflected in the new menu, which was released yesterday. Though much of the layout of the original menu remains the same, there does seem to be some lower price points on the list. Check it out for yourself below.
The New Chef at Cibo Matto [Chicago Magazine]
ENTREES
arancini ($10)
risotto cake, buffalo mozzarella, pork belly, porcini latte, white truffle oil
cozze ($11)
mediterranean mussels, calabrese sausage, peroni, oregano, semolina crostini
calamari ($12)
squid risotto, fried artichoke, micro rapini, tomato, basil brodo
filetto e ostriche ($13)
mishima ranch wagyu carpaccio, crisp oyster, black garlic crema, limoncello gremolota
vongola pancia ($13)
crispy clam bellies, wild arugula, oreganata aioli
trio crudo ($14)
kampachi, yellow fin tuna, oyster, sevruga caviar, sicilian blood orange, bomba salsa
fegato d’oca ($15)
foie gras, panettone, pomegranate syrup, pistachio crema
aragosta ($16)
lobster, crispy egg, curly endive, roasted peppers, pancetta, black truffle vinaigrette
gamberetto gigante ($16)
shrimp, gremolata, san marzano tomato, charred lemon, basil oil
SALADS
lattuga ($9)
baby red romaine, yellow teardrop tomatoes, radicchio, pickled cipollini onions, creamy white anchovy dressing
funghi ($10)
semolina budino, warm roasted mushrooms, nipitella, fennel, sherry emulsion
lolla rossa ($10)
figs, tallegio, speck crisp, hazelnut oil
barbabietole rosse ($11)
beets, burrata, prosciutto di parma, chestnut, vanilla vinaigrette
PASTAS
cannelloni ($11/$22)
oxtail, mascarpone, natural reduction, salsify, lobster mushrooms
strozzapreiti ($12/$24)
braised octopus, cured roe, king crab cioppino broth, basil oil
agnoletti ($12/$24)
braised rabbit, cauliflower, upland cress, stravecchio parmesan
carbonara ($12/$24)
guanciale, tagliatelle, locatelli romano
spinach cavatelli ($14/$28)
lobster bolognese, broccolini, fava beans, pecorino
spaghetti and meatballs ($19)
foie gras studded wild boar meatballs, “sunday” gravy
ENTREES
braciole di manzo ($24)
porcini mascarpone polenta, swiss chard, natural broth
salmone ($26)
salmone, celeryroot, artichokes, scunigilli, english pea sauce
basso ($27)
sea bass romano beans, sage, cockles, putanesca
porchetta ($27)
pork loin, cipollini onions, black trumpet mushrooms, tuscan kale, romanesco
bronzini ($28)
lobster fra diavola, ricotta gnocchi, rapini,salmoriglio sauce
gallina alla diavolo ($28)
guinea hen breast, sausage, faro, foraged mushrooms, black truffle ragu
capesante ($29)
seared diver scallops, smoked fennel crema, orange butter
bistecca ($36)
strip loin leek crema, porcini fingerling potato torta, barolo black pepper reduction
carne de costilla de tres vías ($39)
ribeye three ways, grilled, roasted braised, ricotta spinach, white truffle potato
SIDES
escarole ($8)
red onion, farro, preserved tomato, lemon
asparagus ($8)
parmesan cheese, white truffle oil
polenta ($8)
mushroom, mascarpone
polenta ($8)
roasted peppers, ricotta salata, herbs
broccoli rabe ($8)
evoo, roasted garlic lemon, chili
beans ($8)
borlotti, pancetta, tomato, balsamic
baby artichokes ($8)
white wine basil broth, piave cheese
melanzane ($8)
grilled eggplant, pine nuts, mint, raisins
cipollini ($8)
onions, white truffle cream, parsley garlic breadcrumbs
