Vivace Rebrands with Full Bar and Double the Space

Currently Vivace Gourmet Pizza & Pasta, Vivace Italian Restaurant Bar & Pizzeria will feature an expanded menu, including a full bar, and a big increase in space.

Neil Cooney
By Neil Cooney Add a Comment
Photo: Google Earth Pro

Big changes are in progress for Plantation’s Vivace Gourmet Pizza & Pasta. The restaurant is planning to undergo a rebrand: expanding to include the space next door—formerly occupied by a juice bar—Vivace will be reimagined as Vivace Italian Restaurant Bar & Pizzeria, featuring nearly double the seats, an expanded menu, and a full bar.

The move represents a shift toward a concept that will be more upscale, with the intention of increasing dine-in traffic to the restaurant.

“A lot of our business was takeout and delivery even before COVID,” owner Vito DiSalvo told What Now in Friday morning phone call.

This was fortuitous: the restaurant weathered the difficult pandemic years quite well, and so it has decided to expand.

“Now that we’re back to dine-in, we want to bring people back to the restaurant.”

Featuring a full 10-seat bar and a lounge-like feel, the reimagined restaurant will also be branching out with its menu. Pizza is the quintessential delivery-friendly food; items featuring fresh seafood and veal will be much more inclined towards dine-in guests. The same logic holds for offering a full liquor bar.

“We’re also going to do some cool drinks I grew up making,” DiSalvo said. “Home-made wines, some barrel-aged Old Fashioneds.”

Accompanying the new bar will be a new a Happy Hour bar bites menu.

It’s not yet known when the change will kick in (the gods of permitting are fickle), but in the meantime you can check out Vivace at 9763 W Broward Blvd in Plantation.

Photo: Official

Be the First to Know

From new restaurant openings to exciting retail launches and real estate insights, be the first to know what’s happening in Miami

Share This Article
Follow:
Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *