Vic & Angelo’s Enoteca on Ocean Drive

By Martin Mendiola….


The restaurant scene in South Beach has a newcomer. With its coal oven and extensive Italian menu, the David Manero Restaurant Group has turned the former DeVito South Beach Restaurant into their third South Florida Vic and Angelo’s Enoteca. The David Manero Restaurant Group is one of the leading restaurant development organizations in the country with several restaurants such as the Office in Delray Beach and BurgerFi in Lauderdale by the Sea forming part of their group.

Vic and Angelo’s Enoteca has a traditional South Beach outdoor sitting entrance which immediately reminds you of where you are. A glass door leads to a most elegant indoor dining area with exceptional décor that is not only attractive but functional. The high chairs that virtually separate the bar from the main dining room have been tastefully placed without interrupting the view. Actually, the whole sitting arrangement has been tactically done so as to give guests the opportunity to view the entire room and not miss the celebrities that have been known to unexpectedly drop by.

For privacy, there are several outdoor cabanas which along with the chef’s high top table are sure to become the restaurant’s most exciting physical features. The large second floor will feature a lounge area with comfortable sofas which are expected to be ideal for after dinner dessert or to enjoy the atmospheric lounge music which is to play on weekends.

The rather extensive menu can be enjoyed by the whole family, with everything from pizza to veal chop. Vic and Angelo’s award winning specialty pizzas are defined by their raised crust due to the extreme heat produced by the charcoal oven and the ancient starter dough that dates back to Manero’s Neapolitan family recipe. Guests can choose from a variety of specialty pizzas or create their own from an à la carte choice of toppings. The most popular choices include the Mott Street (Pepperoni, Mozzarella, San Marzano) and Truffle with Wild Mushroom (Truffle Cream, Wild Mushrooms, Truffle Cheese).

An extensive assortment of Antipasti is available which include Baked Clams al Forno made in the coal oven, Ahi Tuna, Grilled Artichokes, Giant Beef Carpaccio, and Mozzarella in Carozza. The flavor and texture of the clams was fantastic while the Giant Beef Carpaccio left us perplexed. Although it was of excellent quality and good flavor, we found the sauce to be a bit sweet; to the point it seemed more like a honey mustard sauce instead of the aioli sauce we were continuously told it was. Maybe our taste buds were off that night, but at least it is a great excuse to go back and try it again.

Fish lovers will be happy to learn that at Vic and Angelo’s they really know how to cook fish. We ordered the sea bass and the black grouper. Along with the perfectly cooked fish, it was rather pleasing to find how well the accompaniments enhanced the dishes. The Roasted Sea bass with the sweet potato mash, spinach and lobster basil nage came together in beautiful harmony. As much as I enjoyed that dish, I was pleasantly surprised by the Black Grouper topped with Jumbo Lump Crab.

The fish and crab were cooked exactly as they should and the combination of the escarole, with the scampi jus, white beans and hidden garlic elevated the dish and makes it one of the best in South Beach.

Even though we were thoroughly satisfied with the meal, it was hard to resist the deserts. The cannoli and the zabaione really came through as home made. After dinner, some friends told us that the Tiramisu was also excellent.

The wine list is extensive and well thought out; customers should be able to enjoy many perfect pairings. Along with the excellent wine list, the restaurants’ full bar offers a large selection of mixed drinks at reasonable prices. There is a bar menu during happy hour which is served until late at night.

Without doubt, Vic and Angelo’s Enoteca will soon be one of the hottest, trendiest spots on South Beach.

150 Ocean Drive, Miami Beach, FL 33139


Reservations accepted Web Site:

Type of Food:

Popular Dishes:
Coal Oven Pizzas, In-House made Pastas, Linguine & Clams, Nona’s Sunday Gravy Macaroni, Veal Chop, Chicken Milanese, Black Grouper, Roasted Seabass

Wine List:
Excellent selection of Italian Wines

Price Range:
Appetizers: $8 – $18, Pizzas $20 – $25, Main Courses $20 – $57

Credit Cards:
All Major Credit Cards Accepted

Open daily from 5:00 PM till late; Starting Oct. 1, Brunch, Lunch and Dinner will be served

Metered parking on adjacent streets.
Valet parking available

Add Info:
Elegant yet Casual

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