ATLANTA (October 28, 2013) – To understand what kind of restaurant Osteria Cibo Rustico is, all guests have to do is simply translate its name. In Italy, an “osteria” (oh-ster-ee-ah) is a casual, neighborhood eatery and “cibo rustico” (chee-bow rù-sti-co) is Italian for rustic food. Co-owners of The Big Ketch Saltwater Grill and Milton’s Cuisine & Cocktails Chris Hadermann and John Piemonte are collaborating with proprietor Quincy Evans to offer the Toco Hills neighborhood just that – a comfortable gathering place where friends and family can enjoy innovative cuisine and a thoughtful wine list at an affordable price. Osteria Cibo Rustico opens for dinner on Wednesday, November 6 in the Toco Hills Shopping Center with a menu that is as straightforward as its name, yet still has a gourmet Italian flair. Lunch service will begin on Monday, November 18.


“We’re excited to join the North Druid Hills community and bring a different dining experience to the area,” said Piemonte. “I developed a menu with items that are full of flavor but also healthy. We don’t use any butter in our dishes, and we’re committed to using only the freshest ingredients in our food.”

The lunch and dinner menus provide a variety of antipasti (appetizers), insalate (salads), and pasta along with piadine (sandwiches) during lunch and secondi (entrees) during dinner. Prices range from $4.95-$17.95. 

“It’s like the homestyle food my Nonna cooked for us growing up, but with just a touch of panache added,” said Piemonte. “The dishes are truly a representation of how I’ve been cooking for family and friends throughout my adult life. Our housemade polpettine meatballs are made with grilled vegetables and Certified Angus Beef and will definitely be one of our house specialties.”

Examples of signature pasta dishes include the radiatore ariano, with chicken or shrimp, roasted red pepper cream sauce, grilled onions and toasted pistachios and strozzapreti with jumbo shrimp, spicy Calabrian chilies and grilled scallions in a sherry wine-pan sauce.

Dinner guests can also create their own entrée with a choice of their favorite protein and accompaniments. Options such as veal, salmon, chicken or jumbo shrimp can be prepared a number of ways, including “picante Siciliana” with Calabrian chiles, toasted garlic, fennel sausage and white wine-pan sauce over house-made parmesan-polenta, “alla Toscana” with fresh herbs, garlic, onions, carrots, celery and Castelvetrano olives over mashed potatoes or “scampi alla Romana” with garlic, basil and light tomato-wine pan sauce over herbed polenta. Beer and wine by the glass and bottle are also available.

The 2,482-square-foot eatery seats approximately 73 inside, 28 on the patio and 22 patrons at the bar. The interior features a rustic décor that is warm and inviting.

Osteria Cibo Rustico is located at 2945 N. Druid Hills Road in Atlanta. The restaurant is open for lunch and dinner daily from 11:30 a.m. – 2 p.m., reopening for dinner Sunday – Thursday from 5:30 – 10 p.m. and Friday and Saturday from 5:30 – 11 p.m. Ample parking is available in front of the restaurant. For more information, call 678-704-2700. 

David Warlick October 29, 2013 at 09:56 AM
How will they make their signature roasted red pepper cream sauce if they don't use butter?
ninelives65 October 29, 2013 at 12:09 PM
I was sad to see Mirko close, but I think I'm even more excited about Osteria Cibo Rustico opening! I hope it's as good as it sounds!
Lou October 29, 2013 at 12:22 PM
No butter?? That's not a selling point. I do wish the restaurant well and hope the butterless food is good!
Frannie D. October 29, 2013 at 04:39 PM
No butter is a big selling point to me! :) I am mostly Italian, & I can assure you the best Italian cooks use olive oil, plain or infused. Glad to hear that 'healthy' willl figure in to their delicious sounding dishes. Good luck on the opening, Cibo.
Lou November 26, 2013 at 02:41 PM
Sorry about the "no butter." What do they use for butter besides olive oil (which would not do for a lot of Italian dishes)? If they think "no butter" is a selling point, they should rethink it. That is truly an off-putter--and from some one who loves Italian food!


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