How about 20-ounce bone-in rib eye with your pasta?
As Eater rightly predicted, Cibo Matto is tweaking its menu, and will now focus more of its attention on steak. Chef Evan Percoco, who came to the restaurant in January from Bokx 109 American Prime in Massachusetts, reassured Chicago Magazine that it wasn’t a “conceptual change,” and that the name would remain the same. Instead, he claims that he just wanted to give customers “enhanced” options. The menu now features eight different cuts of meat, which will be grilled and then served with “sangiovese syrup” and “a little salad.” At the moment, the steaks are wet aged, but the Italian restaurant hopes to start dry-aging them in less than a month. [Chicago Mag]
