Vivo Restaurant

Corey Morrow _{on Google}

Nov 29th, 2011

Firstly, in order to be honest for any who may read this review, I am a former server and bar tender and therefore may be biased in some ways. Hopefully people will find this useful anyhow.
Pros:
- Vivo has a diverse menu (especially for the Midwest) including some less than common steak, seafood, and vegetarian entrees and some great appetizers such as the tuna sashimi, crab cakes and prosciutto-wrapped dates.
- New menu items rotate in and out at least once a year.
- Bar tenders generally try to be creative and occasionally offer some pretty amazing cocktail specials.
- Price is reasonable for the environment and type of place, even compared to other locations in town.
- Staff are not micro-managed for most of the time (see cons as well) and therefore are generally happier and more personable than at some restaurants. For example, I got to know a number of my customers quite well while I was there and enjoyed taking care of them according to their tastes and preferences.
- The head chef is passionate about food and tries to be innovative with new recipes and presentation. Specials aren't offered with any clockwork regularity however.
- Fresh baked bread (not freshly warmed store-bought bread)
- Great soups, especially the tomato basil bisque.
- Interesting atmosphere in an old machine manufacturing building.
Cons:
- The head chef is the manager as well (without an assistant manager or bar manager) and may be spread a little thin in terms of ability to take care of everything in the "front end" of the restaurant. This may be apparent to customers in that there's a certain lack of uniformity in the service, and an occasional lack of availability of items on the wine list.
- Because current staff members train new ones according to their own best ability, your experience is largely affected and may be largely different based on who you get as your server.
My suggestions to those attending:
- I recommend the filet mignon, red snapper, sesame tuna, crab stuffed shrimp, chicken scalopini and vegetable napoleon entrees. Less impressive are the vegetable lasagna and eggplant parmagiana.