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Venue Review: Vivace

Greg Cox reviews Vivace
Vivace
By "Greg Cox"
Triangle.com

Kevin and Stacey Jennings, who wowed us with Frazier's and Porter's, have done it again. Vivace, their newest venture, serves up contemporary Italian fare in a modern Italian trattoria setting, complete with umbrella-sheltered patio. Chef Jeremy Sabo's menu is nearly a can't miss proposition, but you certainly won't go wrong with prosciutto and roasted peaches for starters, followed by short rib raviolini, roasted swordfish, pancetta-stuffed veal breast or any of the wood-fired pizzas. Save room for dessert. Lunch and dinner daily, brunch Sunday.

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Aug 4 2006 12:00AM - Triangle.com - Greg Cox

Kevin and Stacey Jennings, who wowed us with Frazier's and Porter's, have done it again. Vivace, their newest venture, serves up contemporary Italian fare in a modern Italian trattoria setting, complete with umbrella-sheltered patio. Chef Jeremy Sabo's menu is nearly a can't miss proposition, but you certainly won't go wrong with prosciutto and roasted peaches for starters, followed by short rib raviolini, roasted swordfish, pancetta-stuffed veal breast or any of the wood-fired pizzas. Save room for dessert. Lunch and dinner daily, brunch Sunday.

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USER REVIEWS
Apr 10, 2009 - montagcat
Step out of Raleigh for an evening

Great food, great atmosphere.

Mar 24, 2008 - myongsun
Best calamari in Raleigh.

Gotta be the best calamari in town. Tossed with strips of red pepper, basil and lemon peel, this squid is never chewy or rubbery (served with a spicy tomato aioli). #1 insists we go there when she needs her calamari fix.

We like to sit at the pizza bar in back for a full view of all the doings in the kitchen.

Typically, the menu will have features which highlight a focus on a particular region of Italy. The last time we were there, the focus was Veneto in northern Italy. A flight of regional wines was offered: just $13 for three whites or $21 for three reds. The pours were generous and this is a great deal.

We almost always split a pizza from their wood oven. My fave: the four cheese with caramelized onions and portobellos. These are thin-crust models and oblong shaped.

All pastas are made in-house.

#2 always orders the wood-grilled flat iron steak with
braised short rib, potato puree, asparagus and mushroom butter. He just sits there, rolls his eyes and moans with pleasure while chewing.

On our last visit, I had a quail special. The bird was cleaved in two. The breast bones were removed, but others remained. Each half was then rolled tight in pancetta. The two “spits” were then served on a bed of slaw which was more sweet than sour, along with a sauce of red beets. This dish was phenomenal, and one of the best I’ve had in ages!

We’ve never had bad service at Vivace. It is absolutely one of our favorites.

Last visit was $122 for three (one non-drinker), tip included, no dessert.

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