Our recent visit to Vivace was painfully mediocre. After four years as a server and six years as a cook and sous chef, I understand how difficult it can be to create a successful dining experience. Vivace, however, didn?t even come close to meeting our most reasonable expectations.\r
\r
Due to some major architectural and interior design flaws, the restaurant was very loud. To make matters worse, the restaurant staff opened the windows to the overcrowded patio. The heat, humidity and additional noise only emphasized Vivace?s congested dining room.\r
\r
Our woefully undertrained server had never heard of ?grappa? and didn?t know if the bar had any. He forgot to tell us about the evening?s special, and when he finally brought the wine we ordered to arrive with the entrees, we were nearly done eating.\r
\r
It?s unforgivable that the meat and cheese plate appetizer replaced the classic prosciutto crudo with a prosciutto cotto, though the pear mostarda was brilliant. The cheese ravioli was pleasant, though the veal saltimbocca was slightly overcooked. The food didn?t shine, though it was just as well that Vivace didn?t bother with amazing food; it would have been totally overshadowed by the noise, heat and poor service.\r
\r
The final touch to this tragi-comic dining experience was watching servers, managers and bartenders forever climbing on chairs, counters and the marble bar to reach the inconveniently shelved wine and alcohol. There would have been less gawking from the diners had Vivace exhibited a modicum of professionalism and simply hired a giant from a circus sideshow to retrieve the bottles.\r
\r
Having recently enjoyed a pleasant meal at Porter?s Tavern, which has the same owners as Vivace and Frazier?s, I am left confused. Perhaps Vivace?s initial success will prove to be its demise. Laurels can?t be rested on indefinitely. It seems that the buzz of early 2006 has given way to bandwagons of restaurant critics and hype.
Pros: They have grappa
Cons: Poor service, Loud, Tables too close together
more