Cindy DeFlavio
Cindy DeFlavio
Braddock Avenue and the surrounding East End neighborhoods have been changing quickly, and one of the most notable additions is Cibo in Regent Square. The restaurant has already attracted attention for its fresh seafood, homemade pastas and an evolving menu that keeps regulars curious and new customers coming back. Owner and proprietor Cindy DeFlavio shared candid thoughts about opening an Italian restaurant in the neighborhood, what has helped Cibo succeed early on, the challenges of running a kitchen, and the team members who make it all possible.
Question #1
The east end was in need of a quality ethnic restaurant—what factors did you consider when choosing to open an Italian eatery?
Cindy explains that location was a key factor. Regent Square is an established community with a strong neighborhood feel, and it did not have a dedicated Italian restaurant at the time she decided to open Cibo. As long-time business owners in the area and lovers of Italian cuisine, they wanted to provide an upscale option that felt warm and inviting. The neighborhood’s charm and the opportunity for outdoor dining—ideal for people-watching and enjoying the street life—made it a natural fit for an Italian restaurant focused on hospitality and comfort.
Question #2
Cibo seems to have done well in its first months—what do you attribute that early success to?
Cindy attributes the early momentum to persistence and a consistent attention to detail. Delivering excellent food alongside prompt, attentive service has been essential. She emphasizes the importance of building a reliable core team, including strong front- and back-of-house management. Keeping the menu seasonal and ever-changing with the freshest products has also resonated with guests, and the restaurant has benefited from strong support from both the immediate neighborhood and surrounding communities.
Question #3
What unexpected challenges have you faced as a restaurant owner?
One ongoing challenge is managing relationships with food suppliers while maintaining the high standard of ingredients the restaurant demands. Cindy notes that ensuring a steady supply of the freshest products—especially when menus change frequently—requires constant attention. Balancing quality control, timing, and the practical realities of delivery and seasonal availability can be difficult, but it’s a critical part of keeping the dining experience consistent for customers.
Question #4
Can you tell us about your general manager, Chris Halloran?
Chris brings many years of experience in Italian fine dining, including management and a strong understanding of table-side service. Raised around restaurants, he has a natural feel for hospitality and the nuances of service etiquette. Cindy appreciates his willingness to learn and his hands-on approach to supporting both servers and kitchen staff, which helps maintain the high standards Cibo aims for.
Question #5
Rumor has it you’re an excellent cook. What are some of your favorite dishes to prepare?
Cindy confirms that some of her favorite recipes will appear on the menu, including her Italian wedding soup. She also enjoys making a variety of pastas and veal dishes. While running a restaurant is demanding and limits the time she can spend in her personal kitchen, she remains enthusiastic about experimenting with new and exciting recipes and bringing family-style Italian favorites to the restaurant’s guests.
Question #6
Braddock Avenue is becoming a busier dining and business corridor. Are there other types of shops you’d like to see in the East End?
Cindy would love to see more retail options, especially small boutiques and specialty shops. She mentions that a shoe store or similar neighborhood retailers would complement the dining scene and add to the area’s appeal, giving locals and visitors more reasons to spend time in the community.
Chef Chuck Kerber
Cooksandeats.com