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Frattaroli designed the restaurant’s 30 custom swiveling bar stools from reclaimed wine barrels. The wood and gas fueled oven imported from Liguria will fire the eatery’s signature pizzas and cecina, an unleavened gluten-free flatbread made from chickpea flour, in addition to a variety of seafood and meat specials that make the most of the oven’s blisteringly high temperature.

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The restaurant’s ultra comfortable high-backed booths are lit by antique explosion-proof lanterns commonly found in mines, gas plants, and oil refineries. For even more mood lighting, the reclaimed wood beams lining Cibo’s walls are back-lit with amber bulbs for a warm, retro feel.

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The schoolhouse-style tables lining Southeast Division are decked with vintage craft lights, and many of the eatery’s windows open to the street to let in air, light, and the ambiance from Portland’s hottest restaurant row.

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