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Wednesday, October 22, 2008

Cibus, new Lombardi restaurant in Dallas’ NorthPark, has serious gelato program

by Teresa Gubbins

Gelato at Cibus Caffe & Ristorante

DALLAS — Cibus Caffe & Ristorante, the latest concept from successful restaurateur Alberto Lombardi (Taverna, Toulouse, La Cubanita) is opening this week in NorthPark Center, where it will serve casual Italian food such as pastas, pizzas, paninis, and salads.

The restaurant is actually two in one: a casual self-serve cafe and a more formal restaurant, focusing on Lombardi's native Emilia Romagna region. The restaurant has numerous seating areas, including a glass-enclosed private dining room as well as a spacious patio with a couple of dozen tables that overlooks one of NorthPark's greenways.

The cafe opened Wednesday October 22 (i.e. today); the "ristorante" will open next week.

Orange-and-cream color scheme at Cibus Caffe & Ristorante

The menu includes focaccia in three varieties: plain, filled with crescenza cheese, and topped with prosciutto; burrata cheese with heirloom tomato and mache greens; shrimp bisque; and pizzas such as wild mushroom and pizza alla diavola with spicy salami.

The dozen pastas are not the-same-old-thing: garganelli (quills) with marinara sauce, pancetta, caramelized onions, and pecorino cheese; pappardelle with duck ragu and orange zest; whole wheat spaghettini with turkey meatballs and vegetable ragu; and pumpkin cappellacci, or stuffed pasta squares, with butter, sage, and parmigiano cheese.

Cibus Caffe & Ristorante's gelato master Massimo Pino

But what seems certain to make the place stand out is its extensive gelato program, overseen by gelato master Massimo Pino, who plans to keep 25 or so flavors in stock, and whose repertoire includes traditional Italian flavors such as Bacio, amaretto, zuppa inglese, stracciatella, and tiramisu, plus sorbets including raspberry, pineapple, cantaloupe, banana, and an especially pert lemon. All can be ordered affogato-style, topped with liqueur and whipped cream, like a grown-up sundae.

Staff
Verified User
Anonymous

Someone alert DallasFood!

Donna Chen Verified

1 year, 1 month ago
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Thanks for the tip, Teresa! I am going to try it tomorrow.

Fezziwig Anonymous

1 year, 1 month ago
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Anybody else notice that Central Market no longer has Paciugo, but has instead switched to an un-branded, presumably store-made variety?

Mike Orren Staff

1 year, 1 month ago
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Fezzi, i look forward to your report!

Central Market took over the gelato-making operation from Paciugo more than a year ago, maybe a year and a half? my tactful assessment would be that their gelato isn't on the same level as what Cibus is doing

Teresa Gubbins Staff

1 year, 1 month ago
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We sat in their outdoor area in the central park at NP a week ago for Fashion in the Park. It's drop dead gorgeous out there. It's going to be THE best, new al fresco area in town for a long time to come.

And, you heard that here first at Peg, before any "Top 10 list for Dallas" ever sees any daylight from Dallas' only newspaper.

Billusa99 Anonymous

1 year ago
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agree about the patio and every other aspect of that place. i was trying not to GUSH BREATHLESSLY but i think Cibus is THE BOMB. way cool furniture. (and did you see the <em>drapes</em>)

Teresa Gubbins Staff

1 year ago
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The drapes were copiously luxurious in every way. Plus, those curved, cool love seats outside were the bomb, baby.

Billusa99 Anonymous

1 year ago
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Why, was it the first time ever at NP when they matched the carpet?

DC Anonymous

1 year ago
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Not sure. Is it the first time Aki Hoshino wore blue?

Billusa99 Anonymous

1 year ago
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I went for lunch today and it was awesome. As you mention, the decor alone would be enough to persuade you that it's a good meal. The restaurant opens a week from Friday, but the "cafe" part is open now. The foccacia is great, the salads were good, and though I didn't try it, I wished I had gotten some soup. Today's varieties were shrimp bisque and minestrone. The iced tea was "real" and tasted like tea, not flavored water. They also had a lot of tasty looking pastries and a slick coffee bar. The gelato was the best I've had in Dallas, very creamy and excellent flavor. The thicker, creamier texture reminded me of the late Talenti's product more than Paciugo or Natsumi. The pricing seemed odd... $2 for a large piece of pizza/foccacia, but $9 for a smallish piece of lasagna. Alberto Lombardi was there himself checking in on customers. I'm definitely going back.

Fezziwig Anonymous

1 year ago
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excellent report, let me know what day you are going! heh

Teresa Gubbins Staff

1 year ago
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Bill#s,

Nopes.

Maybe this place needs to add some soy milk to the menu.

http://archive.japantoday.com/jp/shuk...

DC Anonymous

1 year ago
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Agent 99 had lunch there Friday and enjoyed it very much. She had the tri-salad, a choice of 3. She had the pasta w/pesto, a Waldorf and tabouli. $8.95. Bread is extra charge. Said the place was not very crowded so word is not out, yet.

She had an interesting comment from a biz POV: It's a gorgeous patio area, but how many are going to make the trek from the parking across from Nordies (the closest available), past the Kona Grill patio, then inside and across that part of the mall, to Cibus? It's invisible where it is.

Will they draw after-movie folks from the AMC above them? Also, since NP and the theaters have an agreement to allow food court food into the theater, Cibus should flog gelato and sandwiches to pre-theater crowds, IMO.

Billusa99 Anonymous

1 year ago
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Does anyone know if this is the same Lombardi of Lombardi's pizza in NYC?

hemojemo Anonymous

11 months, 1 week ago
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hemojemo, it's not the same Lombardi. this is Alberto Lombardi, the longtime Dallas restaurateur whose current portfolio of spots includes <a href="http://www.pegasusnews.com/places/taverna-knox-henderson/">Taverna</a>, <a href="http://www.pegasusnews.com/places/la-cubanita/">La Cubanita</a>, <a href="http://www.pegasusnews.com/places/sangria-tapas-y-bar/">Sangria</a>, <a href="http://www.pegasusnews.com/places/cafe-toulouse/">Toulouse</a>, and <a href="http://www.pegasusnews.com/places/pescabar/">Pescabar</a>, among others

Teresa Gubbins Staff

11 months, 1 week ago
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I want tank you everybody for the good reviews, I am done with my consulting in Cibus, hope to have another chance to come in Dallas to delights with other new desserts. I tryed to do my best and I hope that I did.Now I am already in Italy having my holiday. Tank you for the worm and friendly people that I meet in Dallas, and the hospitality.Hope to come back for a new challange. Ciao, Buon Natale e Buon Anno. Massimo Pino ( Gelato Master )