Creating Connection Through Cuisine

The team at Cibo Detroit faced unique challenges in creating a social dining experience that replicated the feel of a dinner party. Every menu item went through multiple testing phases with different plate styles, serving utensils, and portion formats. 

“We had to rethink how each dish could be comfortably shared and passed among guests,” said Nicole Miller, General Manager. “Our goal was to truly understand the guest experience: Was it easy to share? Did sauces hold up when a plate moved from hand to hand? Every piece of tableware had to complement the food while ensuring it still felt elevated and intentional.”

Crafted by Executive Chef Richard Williams, the  concept embraces shareable plates and family-style dining, designed to spark conversation, inspire discovery, and transform meals into interactive, celebratory experiences. The menu is smaller and more curated, highlighting global flavors with a balance of lighter options and heartier fare. Cibo leveraged existing relationships with local vendors to source fresh and creative ingredients, bringing unexpected elements to each dish, Miller pointed out. 

“This menu was created with connection in mind,” said Williams. “From dips and breads to fresh seafood and bold meats, every dish is designed to be passed, shared, and enjoyed together.”

While the BOH team, led by Williams and Chef de Cuisine Nick Sedlon, conducted tastings and trials helped shape the final menu, the FOH team, guided by Assistant General Manager Lynsai Barnes, trained to tell the story of the new dining style at the table. They learned how to introduce guests to the shared experience, recommend dishes suited to each group, and create the kind of warm, genuine interactions that turn a meal into a memory, Miller noted. 

Cibo also introduced an elevated bar program featuring dramatic presentations. Signature drinks compliment the seasonality of the menu and include a selection of "Social Cocktails" which serve six to eight guests.  

“Our Social Cocktails are crafted to capture the same energy as our food and are vibrant, shareable, and fun,” added Miller. “Presented in larger vessels with individual glasses, they’re made for the table to enjoy together: approachable, flavorful, and perfect for sparking connection.”

The team is promoting changes through the restaurant’s established marketing channels, including the website, social media, and culinary publications, but believes word-of-mouth from guests is their most valuable marketing asset.

“Personal experiences carry weight, and people trust the recommendations of friends and family, so we want our guests to leave and be excited to tell others about us,” said Miller. “Our hope is that guests remember the laughter, conversations and little moments that unfold around the table connected by the food and drinks that bring it all together.”

The concept dovetails with a larger trend toward more experiential dining and a post-pandemic societal longing to reconnect, Miller said. 

“When we began thinking about the most memorable meals that we have personally experienced, we found that they all came down to connections, sharing food that we loved, great conversation and authentic interactions with the people around us. After a period of time when we couldn’t gather with friends, colleagues or loved ones, we’ve seen a real longing to reconnect.  People want to share time, laughter and good food again. There is a certain magic in those little moments that occur when a group comes together in a warm, vibrant space.”