Bel Cibo Opens
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Owned by Marty Palame and Buck Kaber of Mode and run by CIA graduate and Executive Chef Louis Zanghi, Bel Cibo will be serving up classic "red sauce" Italian with an eye on using fresh, whole ingredients, at an affordable price, in a nice environment.
The space is casual, and much of the woodwork has been preserved and is nicely complemented by the soft mocha tones and burgundy accents. The bar is attractive, and the flat screen television that hangs behind it is a sign to passers-by that this restaurant, though very nice, is a great place to just hang out and watch a game. It is also very family-friendly and service-oriented. On my recent visit, they were still working out the kinks and putting the finishing touches on the building, but my family and I really enjoyed ourselves. The service was exuberant, and the food was good.
Chef Zanghi knows that our region is chock-full of traditional Italian-American cuisine. Having grown up in a very Italian family in Buffalo, it's no surprise that he's had his fair share of chicken parm, spaghetti and meatballs and pasta bolognese--which is why he sees room for a fresher take on these staples. WNYers love their Italian food, but with the evolution of Buffalo's culinary scene, it's time to step up to the plate and offer the same family environment with food that better suits the tastes of New Buffalo.
Guests will find many Italian-American classics on the dinner menu...and more. Appetizers include crispy calamari, rock shrimp and scallops served fritto misto ($9), delicious arancini ($7), very, very hot banana peppers, stuffed with four cheeses--the most notable of which are bleu cheese and the traditional ricotta ($8), and an antipasto, with ingredients (and price) that vary daily.
Salads include a Caesar ($5), green salad ($5) and a panzanella made with tomato and fresh mozzarella ($5.50).
The Italian wedding soup is very good ($5), a sign that the soup du jour is also likely to be well made. Zanghi's little meatballs are the perfect size and of good quality, and his use of fresh greens is apparent in the overall flavor of the soup.
A sample of the pasta dishes includes a rigatoni made with chicken, arugula and pesto ($11), pomodoro with San Marzano tomatoes tossed with your choice of linguini or rigatoni ($9), alfredo ($10) and linguini with red or white clam sauce ($10). Some of these dishes would be greatly enhanced by one of Bel Cibo's meatballs, a flavorful example of the classic accompaniment served here in a portion akin to a baseball. Also note, that the red sauce at Bel Cibo is made from scratch, as is everything else.
Entrees provide the opportunity to order fennel encrusted salmon ($14), bracciole with a side of pasta ($12), a grilled steak served with crispy red potatoes and sauteed spinach ($15), chicken Milanese with grape tomatoes and fresh mozzarella ($12) and pork osso buco ($14).
A separate portion of the menu offers a variety of preparations with your choice of chicken ($13) or veal ($14) as the main feature. Whether you choose picatta, parmesan, marsala or saltimbocca, each dish here is made to order, avoiding the common culinary pitfall of soggy breading.
For only $3.95, with or without the purchase of an entree, you can add the option of visiting the modest salad and soup bar as often as you like, an option that went over exceptionally well with my children, as did dessert. Made at Mode, the desserts, which include things like chocolate cake and mini cannoli are good, the tirimisu exceptionally so.
If you're looking for a quick lunch, for only $8.95 you can be in and out in 45 minutes with the daily special which includes the soup and salad bar as well as your choice of the daily lunch offering. Sunday brunch is only $11.95 and offers the classic breakfast options of waffles and eggs in addition to more Italian inspired dishes like frittata.
All in all, I think that Bel Cibo is a great addition to the neighborhood. I also believe that they're here to stay; the difficulty that previous restaurants have encountered with this storefront won't be an issue for restaurateurs Buck and Marty. Not only have they been successfully running Mode on West Utica in addition to it's previous incarnation as Le Metro, they also have a long standing relationship with the building's owner.
Bel Cibo
929 Elmwood Avenue, Buffalo, 14222
716.883.1841
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Comment Options
zen
This is great news, another Italian rest! There are so few left in WNY. A plcae that sell wings would be another welcomed addition to Elmwood.
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Justin_Azzarella
I ate lunch at Bel Cibo yesterday. The buffet was AMAZING! The lunch buffet included a very hearty selection of traditional lunch and dinner entrees. I left full and very satisfied. Great job Buck & Marty!
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GoldenLark
I second that vote for the lunch buffet. I went today. The salad bar has mesclun greens, crumbled bacon, diced hard-boiled egg, both crumbly bleu and shredded cheddar, roasted red peppers, kalamata olives, chickpeas, tomato wedges, and homemade croutons. There were two soups today, I picked the baked potato. Entrees were chicken parm, eggplant parm, orzo with pesto, a rigatoni with roasted red peppers & spinach, and garlic bread. I was stuffed, couldn't eat another bite, and it was only $8.95. I'll be back.
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salamooch
LOVE the sarcasm, zen....Did I hear Lunch Buffet?? Ugh. I'm outta here!
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GoldenLark
Salamooch, it's not what you'd think of as a typical buffet. It's really tastefully done. Give it a shot! You might like it.
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lzsgirl
My work colleagues needed a place to go to celebrate a birthday, and they didn't have much time. I told them about Bel Cibo, and they gave it a try. They said the buffet was outstanding (not what they expected). The food was fresh and well priced. I know this has been addressed, but it's great to see something in that spot.
For the nay-sayers: Who made you food God? An educated guess would suggest that you haven't even walked through the restaurant doors before making haughty statements.
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salamooch
I AM FOOD GOD! PERISH INFIDELS!!! Food god, no. Food snob, ok....
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patopolski
hours are 11am to 11pm.......Tuesday to Sunday......closed on Mondays
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Quinn
We went there Sunday after church. It was great and the service was as pleasant as could be! The eggplant was sooo good!
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Brocko1
I ate there this weekend and can't believe what they broght to the Elmwood strip. It was amazing. The decor was woderfull and I stoped in there today to tell them what a great time we had even without a liquor lisence. But they did tell me just today that they got their lisence and as I was standing in the bar, wine was coming in the door. They reisured me that the wine selection that Marty picked is suburb for the food they have. A must try
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Andrew
Glad to see somthing go there its been empty for some time. I might have to pay a visit shortly!
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viking
There have been a few good concepts at this location, talent wasn't the problem high base operating cost was. If the rent doesn't kill them and walk up traffic is good , based on what has been posted they could do well. Sam at Guercio's thinks that this year will be the defining test of independents and a number of those just hanging on will close. Actually another good Italian restaurant is needed or for that matter any new good restaurant.
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benfranklin
Viking... agree with your post. Would add that 'Sam' at Guercios has his finger on the pulse of Buffalo restaurants like no one else. Who's up, who's down, who's slow to pay. With increasing food prices, only those with a solid business will be able to pass the increase along to customers. I've eaten at a couple 'smaller' places where they've taken the approach that they'll cut back on quality. Those restaurants won't make it.
It's my understanding that the cost of raw material for fertilizer has almost doubled. Farmers haven't seen this increase yet, but we'll all see it higher produce prices next spring. I'm not by nature pessimistic, but we're going to see contiuned inflation in food prices. It's going to be difficult for 'mom and pop' restaurants.
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viking
There are a few restaurants who will have victory gardens this coming year, their victory will be reduced food costs. Organic will gain because of the increased costs associated with mechanized farming or if nothing else be price competitive. Restaurant prices will go up, because of higher labor costs, energy costs, products costs and administrative costs. Restaurants are generally absorbing those increases now, but as time elapses they must pass the increases on. People will be more selective how and where they dispose of their income. It will be difficult as Benfrank says , but the capable will survive.
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parkstreetwoman
I can't believe you all are talking about the same restaurant that I had lunch in today. I popped into Bel Cibo (Italian for "cold leftovers??) for lunch today. We were seated before we were told it was a "brunch buffet," but we figured what the heck...we enjoy a good brunch buffet. The brunch buffet consisted of a lame salad bar (most of the containers were just about empty, what was left of the greens were limp and bruised and the croutons were soggy; two totally empty hot servers one of which had crusty baked on egg remains; one hot server with a few pieces of bacon and sausage all jumbled together; and one hot server with half a dozen very dry pieces of what I suppose was once French toast. There was also a bottle of syrup right off a grocery store shelf and a couple of plates of cookies and pastries right out of Sarah Lee. My husband said the soup was pretty good -- it was clearly Italian wedding soup -- no telling what the other soup was. Although I saw a full bar, we were never offered anything to drink -- we had to ask twice for coffee, and that big screen TV several people mentioned was displaying the message "no signal." Maybe they just need more time to get the kinks out, but this meal was AWFUL!!
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Nicholas
Dear Parkstreetwoman:
Hello. My name is Nicholas, and I was your server on Sunday at Bel Cibo.
I would like to apologize for your experience. I am not going to offer any explanations as to why your food was cold -- it should not have been, and I would love it if you popped back in to pick up a gift certificate and join us for dinner.
I do not think your review above is completely accurate, although I am sure your intentions were noble. We have a lovely salad bar that is filled with a variety of fresh toppings and homemade dressings. This is the first time I have heard anything negative about it, and it would have been in the best interest of all parties involved if you would have communicated your thoughts about your experience when you were having it.
It was unfair of you to mention the fact that our TV was displaying a "no signal" message, without also mentioning that there were numerous individuals present that were clearly trying to resolve the issue.
Thank you for your comments. Because of your feedback, several changes have been made that will certainly improve the quality of our service.
Again, please come and join us for dinner!
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viking
To all restauranteurs, parkstreetwoman should be a wake up call, unless you live in a desert, dining out satisfies a want not a need. One bad review can negatively effect a business more than five good ones. More than anything else customer perception is what counts. All restaurants fail to provide their best all the time but the ones that do the majority of time survive. To parkstreetwoman , give them another chance and hopefully your review will improve, nicks response points out that immediate attention to your concerns may have allowed them to correct your perception.
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sarah
I went to Bel Cibo last night with my family (even though I usually try to avoid newly-opened restaurants for at least a month so that they can work out the kinks). I hands-down give this place 2 thumbs up. The atmosphere was great and the food was even better, not to mention my husband was blown away by the reasonable prices. We ordered 4 different dishes and we couldn't decided which one was our favorite because each one was sooo good. I already made plans with friends to go back there next weekend!
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allentown
dec. 5 I had dinner there last night, maybe if they are still open in six months I will go back. Food was horrible and came out cold-sent it back and it was still cold when returned????? They have a lot of kinks to get out! I know finding good help is hard, but they need to train the staff better. For someone who already owns a restuarant I was shocked. Oh-someone should tell them they need to put sugar in the cannollis!!!!!! I wish them well,but they need to fix many things if they think people are going to go back twice.
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LamaLamaLama
Went to Bel Cibo mid week for dinner with my sister. Placed had less than 8 tables running, so there were folks there, but it's wasn't packed. Waiter took about 10 minutes to get to us for drinks, and we asked for a winelist. Another 5-6 minutes goes by, and we get the winelist, but the waiter tells me I'll have to order something else, because they are out of the house red. After he walks away, I realize he thought we were someone else. He comes back another 5 minutes later, and I mentioned that I think he thought we were a different table. He tells me 'I realized that.' Didn't apologize, but I'm an easy going guy. The waiter remarked he thought he knew my sister from somewhere earlier, but she said 'no, don't think so'. Pretty much from this point in the evening, he talks to her only, for most of the conversation, not acknowledging my input much, except when he's ready to turn and leave, when he'll turn to me for his final comment each time, and touch my arm.
We order the wine, and get it a few minutes later. So, it really has been about 20+ minutes at this point when we are getting our first drink. It's a Gascon Malbec, which I'm a fan of prior to tonight, and my sister enjoys it for the first time. It appears the waiter was the only one serving, and I'm there to enjoy a good conversation with my sister, so it's not a show stopper.
Waiter continues to tell us about the specials, and that 2 of the dishes on the menu are 'going away', so we can't order them. Unforunately, one was the Pork Osso Buco, so I decide to get the veal parm instead. He told us about the soup & salad bar "which seemed like a good idea, for what it's worth"- His words exactly, and I didn't know if that was an endorsement or a danger sign. No biggie, I'm not interested, but my sister enquires about the soup of the day. He had already mentioned the 2 soups at the salad bar (one italian wedding, the other I don't recall), and she thought perhaps the soup of the day might have been served from the kitchen instead. Waiter says: "The soup of the day is the italian wedding." My sister explained she was only asking because the aforementioned thought of something not at the salad bar. He say: "What, 2 soups ain't enough for you princess?'
My sister and I are both easy going, and can take sarcasm in good humor, so we laughed it off. That remark could have easily offended someone else. We order entrees and an app. Waiter checks in about 25 minutes later saying he's sorry that food is a little slow, but says it'll be out in a few minutes. My sister asks about our appetizer, which he looks puzzled at us. He saus he thought she asked for a side order of fried risotto. We tell him no, we ordered the fried risotto app, but no side. He then seems unsure of what he put down, and says he'll have to check to see what the kltchen has. We tell him it's no sweat, if you don't have it, we'll just take the entrees without it.
Waiter comes back with our entrees, and the side of risotto, placing it in front of my sister and saying in a sarcastic voice 'Here's your damned risotto.' My sister cracks up laughing. I smile, but once again think that it was unapproriate. The food was decent. If I made it at home I would be pleased with it, but eating at a restuarant, it just didn't excite me, or push me away. My sister ordered veal as well, and she thought is was good.
The waiter tells us the dessert menu. My sister is tettering at getting the tiramisu. He states it's the best, and soaked in rum. A moment of hestiation, and he offers us a free piece, since we didn't get our app. Of course, we agree, and out comes a monster piece. Both of us finish it off. Again, I thought it was decent, but nothing above average. My sister agreed.
We get the check, and the bottle of wine was not charged. We ended up with a cheaper dinner than expected, and so I can't argue about that. We pay, leave a very good tip (we did get a bottle of wine free afterall), and leave. My thoughts: price was reasonable, food was average to good, and service, well II'm sure you have an opinion by now this story, but I felt it wasn't very good.
I tend to eat out a few times a month, and am a supporter of many local businesses, but it'll be a few months before I would entertain the thought of going back, to give them time to improve in a few areas. I like the location, and hope things get better.
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Dakovich
garbage. man, how dissapointing. first, the food....not so good. it kills me to drop $17 on a dish that i could fumble through and make better at home. really really dissapointing. listen , i could go on for a good while complaining about the food, but i'm still realing from the $70 bill so i'll pick something else to bitch about. the plates....come on guys,really!!! where'd you get those from? they're like wholesale Sams Club plates. the silver and the glassware were equally cheap...except the cool martini glasses. those were neat stemless glasses. the thing is, the cheap dinnerware is cool if the food and price and atmosphere make up for it. it didn't. i'll have to admit though that the bar looked cool. i know i'm being a jerk by ripping your place up, but its just because we wanted so bad for it to be good. i hate to compare, but look at Vino's on elmwood near great arrow. great little place, cool dinnerware, glassware simple food but very very well done. also very affordable, that being said, for as affordable as it is we always end up with a large bill when we go. you wanna know why? because the food is so simple and so well done it makes you want to order one of everything on the menu. from drinks, apps, entree, dessert, after dinner drinks. there, i can drop $100 on spaghetti annd meatballs and leave with a smile. i drop $70 on tuna and chicken picatta at your place and walk out shaking my head wondering what happened. you can do better, you should do better, and i hope people give you the chance to do better. drop us a line when you think you've got something that'll change our minds, we really would like to see you do well in your business.
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palame66
to dakobitch!
First of all your cost on the two entrees were 33 dollars so you must ave drank the other 37. People like you are the reson why Buffao is so hard to have a business. You spend so much time complaining and bad mouthing about petty little things okay fine you like Vinos, the funny thing is I have heard some negitive comments from people who have eaten there too. You cant please everyone! Im sorry you had a bad meal it happens. As far as the other comments you made their not even worth addressing. I think I can speak for many rest. owners on the strip (and I do know a few) its not the freaking 50's food and fuel have gone through the roof! Do you realize that all venders charge between $3.00 and $7.00 just to pull up to the rest. Do the math 15 different venders a week on average is $300.00 monthly $3,600 a year in fuel charges alone. Yes things were done on a budget but we seem to recieve much more positive feed back then negitive. We are here for the nieghorhood its what people wanted take it for what its worth and enjoy Vinos!
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