dusk at vic  angelos


Vic & Angelo’s Coal Oven Enoteca

150 Ocean Drive, South Beach

Great pizzas and pasta dishes in a typically funky South Beach ambiance


David Manero Restaurants  and yachting entrepreneur, John Rosatti have opened the two-floor Vic & Angelo’s Coal Oven Enoteca in South Beach on the heels of the DeVito restaurant. This is the third Vic & Angelo’s in South Florida  — the second location is in Delray Beach.  

Since the first location opened in Palm Beach Gardens in 2006, Vic & Angelo’s has hosted visiting celebrities from Jerry Seinfeld, Timothy Hutton and Diana Ross to Andre Agassi, Martha Stewart  and Liza Minnelli, among many others.  The South Beach location aspires to do the same. The décor remains a contemporary Mediterranean take on retro modern classicism with a large outdoor terrace with funky designers chairs, private cabanas with lipstick red chandeliers and green, blue and orange drapes. 

Two outdoor patio areas feature a built-in fire pit surrounded by lounge seating for pre-dinner cocktails and appetizers and the upstairs dining area has been customized for  private parties and corporate events.  A DJ station provides lounge music on Thursday, Friday and Saturday nights and a private balcony overlooks Ocean Drive.

According to David Manero, a former partner of DeVito’s and founder of David Manero Restaurants the concept of affordable and authentic rustic Italian cuisine is well-adapted to our times. Vic & Angelo’s Corporate Chef Paul Griffin brings to South Beach the same menu that made the other venues popular with the addition of a few  South Beach-style dishes.

Known for its specialty Coal Oven Pizza the restaurant offers a thin pie made from an old Italian family recipe with spring water from New York, sprinkled with Grana Padano before the sauce is added and topped with ten different toppings such as the Mott Street (Pepperoni, Mozzarella, San Marzano) and Truffle with Wild Mushroom (Truffle Cream, Wild Mushrooms, Truffle Cheese).

Starting with an extensive selection of Antipasti, salads, hand crafted Italian meats (Salumi) and Italian cheeses (Formaggi) as well as Giant Carpaccio, caviar and Colossal Jumbo Shrimp, the vast menu offers more than 15 different pasta dishes, some made in-house on a daily basis like the  TortelloniGnocchiFettuccine — ours with frutti di mare was very good, LasagnaRavioliTagliatelle and Pappardelle.  Imported Italian pastas include: Penne, RigatoniLinguineBucatiniCappellini and Fusilli.    For appetizers, Vic & Angelo’s 11oz Kobe Meatball is huge, well-prepared and deeply comforting, bathed in abundant San Marzano tomato sauce and topped with mascarpone.  Signature favorites are the Shrimp Penne Alla Vodka (Creamy Vodka Sauce, Gulf Shrimp, Peas) and the traditional Sunday Gravy (Giant Meatball, Pork, Sausage, San Marzano Tomatoes, Impastata).

Meats are all from proprietary and certified natural farms and are seared and charred over a traditional 900 degree Southbend cooking range. On the list a  22oz Veal Chop,  Veal or Chicken Milanese, Veal ScallopineStuffed Chicken Francese and Pan Roasted Chicken Breast, among others.  Fish dishes include BranzinoRoasted Sea BassBlack Grouper, as well as Snake River Trout and Wild Salmon.

For lunch there are Italian favorites, including a choice of 10 specialty Paninis, traditional Italian soups, as well as the dinner items like Coal Oven Pizza, pasta, chicken and fish.

Desserts are traditional Little-Italy Italian and range from Cannoli (Impastata, Mint Chocolate Chips, Crushed Pistachios) to Vanilla Venetian Cake (Sponge Cake, Vanilla Custard, Toasted Merengue), some funky creations with pink sugar candy and more traditional presentations of favorites such as Tiramisu and Affogato.

Sunday Brunch Menu lists Steak and Eggs any style, Omelette specials (also made to order) and French Toast (two ways) with fruit, among other selections.  A late night bar menu for happy hour and beyond will compliment the extensive range of Vic & Angelo’s specialty cocktails and include Chicken WingsCarpaccio and Baked Clams, among other appetizers taken from the main menu. 


                                                            Vic & Angelo’s Coal Oven Enoteca                                                                                                                                

150 Ocean Drive, South Beach


 Open daily for lunch and dinner as well as for Sunday Brunch