Nestled in central Plantation, there is an intimate eatery where guests are greeted by swinging jazz and a swanky feel. This restaurant is Vivace, and true to its name, the place is lively.
When Vito DiSalvo opened Vivace he wanted it to be an extension of the life he was already leading.
“I wanted to have a fun place where my wife and I would go out to dinner,” DiSalvo said, “I didn’t want it to be overly fine dining.
PHOTO BY LUQMAN GBENRO Customers enjoy the ambiance of Vivace.
I wanted it to be someplace that had really good food, but also someplace fun and lively where I’d like to go to dinner myself.”
Vivace’s menu pulls from various parts of DiSalvo’s background. It’s a hodgepodge of the elegant eateries he cut his teeth in, and the homespun recipes he grew up making.
“I spent most of my career working for the best chefs in the world, including some experience working for some great restaurants in Italy,” he said.
Customers can taste this culinary excellence in dishes like the black truffle pizza with truffles, white mozzarella, and ricotta. While dishes like the bombolone, a homemade doughnut filled with cannoli cream and drizzled in chocolate, represent the recipes that are rooted in culture.
“When I first moved to South Florida, [Vivace] was the first place I ate at, and as soon as I went in there and tasted my first bite, it tasted like a bite of home,” said Mario D’Agostino, frequent Vivace guest and friend of the owner.
DiSalvo’s passion extends beyond the plate. So much of what he does is birthed from who he is. He says his work is a labor of love.
“I just love [it], every day is a new challenge, and to see it evolve from where it started to where it is now. It’s not only a passion, but it’s very rewarding,” DiSalvo said.
For more information:
Vivace Gourmet Pizza and Pasta (Plantation)
9763 W Broward Blvd, Plantation, FL 33324
954-440-2189
Price range: $6-$56
Hours:
Monday –Thursday
11:00 a.m. – 9:00 p.m.
Fridays
11:00 a.m. – 10:00 p.m.
Saturdays
4:00 p.m. – 10:00 p.m.
Sundays.
4:00 p.m. – 9:00 p.m.
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