Cucina Vivace

Chef/Owner Gordon Vivace opened this comfortable, casual restaurant in late August 2007 serving contemporary Italian food.

The menu provides for a traditional Italian dining experience with antipasti, primi, secondi and dolci courses. Amuses from the kitchen are regularly presented.

Some menu highlights: Appetizers: Carpaccio (beef or tuna), Polpetti di Pesce (fish meatballs); Pasta: Bucatini all’Amatriciana, Gnocchi Vivace (pancetta cream sauce). Contorni includes the vegetable of the day. Secondi (Entrees): rack of lamb in a truly fine rosemary balsamic reduction, herb-marinated beef tenderloin steak, finished with truffle oil, chicken livers, risotto, salmon.

The wine list tops out near 60 bottles, all Italian. Many are available by the glass, but the bottles are nicely priced.

The ambiance is quite pleasant and candle-lit with comfortable chairs. It’s a small restaurant, but it’s not packed with seats (only 52); intimate conversations can be had without fear of being overheard.

Dessert is made in-house with selections of tiramisu, a berry bread pudding, panna cotta, and chocolate-hazelnut crepes. A cookie assortment is often presented before the check.

Paid parking available in the lot in back or on the street.

Weekly specials are advertised by email (sign up is on their website).