advertisement

When Cibo opened in 2008, it made all the “best-of” lists. And then it sort of faded away. Meanwhile, its sister restaurant, Uva, never really caught on. Now with a talented new team behind the two restaurants, they are on fire, and are proving to be an irresistible destination for the city’s foodies. (You can, for instance, expect to find chefs and bartenders from other establishments gathered around Uva’s busy bar.) Chef Faizal Kassam is the talented young chef cooking for both restaurants—in Uva, it’s mostly the small plates known as “cicchetti,” cured meats, cheese, and nibbles such as deviled eggs and spicy chickpeas, enjoyed in a room that combines historic architectural details with modern decor. (The best seats are the white leather wingbacks by the windows.) At Cibo, where the brick walls are painted white and the modern Milanese furniture is striped green and brown, it could be ravioli with bitter greens, spaghetti with morel mushrooms, or halibut with lentils, depending on what’s fresh and in season. Meanwhile, sommelier Robert Stelmachuk is curating a spectacular wine list that’s heavy on terrific Italians, while at Uva, superstar bartender Lauren Mote leads a talented team shaking up some of the best—and most unusual—cocktails in the city.