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Mediterranean influenced Cibo opens

The Albert Kahn-designed Walker-Roehrig Building opened in 1936 at Lafayette Boulevard and Third Street as the home of WWJ-AM’s studios. Now, it’s home to the 154-room, Cambria Hotel and its newly opened signature restaurant, Cibo. “The restaurant’s soaring ceilings and abundant, live trees and plants make our guests feel as if they’ve been transported out of the city and into a Mediterranean paradise. With a DJ in house nightly, you can immerse yourself in the vibe and enjoy the atmosphere, amazing service and excellent food our team provides,” said Nicole Miller, general manager of Cambria Hotel Detroit Downtown. The modern Mediterranean menu, helmed by Executive Chef James Sumpter, is influenced by the many countries surrounding the Mediterranean. The cuisine pays homage to classic dishes while introducing new and unique ingredients and flavors. Some stand-out dishes include: nduja & octopus – hand rolled squid ink gnocchi, with olive oil braised octopus and spicy pork sausage; lion’s mane moussaka – a vegan dish and a favorite among the chef’s, with mushrooms sourced locally from Stony Creek Mushrooms in Ferndale; whole fried branzino – a whole fish deboned then deep fried with coriander and garlic; two-pound tomahawk steak with bone marrow butter and parmesan whipped potatoes; and Neapolitan-style pizzas loaded with the best ingredients. Food and beverage director, Chris Vanderginst, has created a beverage program which complements the unique and flavorful Mediterranean menu including an extensive wine list and craft cocktails. 600 W Lafayette, Detroit cibodetroit.com






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