Daniel Scordato's longtime Tucson Italian food staple Vivace Restaurant recently introduced their first menu update. The update marks the first time in 10 years that the menu has changed.
"I’ve always wanted to change the menu periodically, but I am overly cautious because I don't want to offend anyone by changing dishes that they like," said Daniel Scordato, owner and executive chef at Vivace. "That’s why I upgraded existing dishes and added more options for people to choose from."
The first menu update on the list is Fresh Burrata Two Ways. Half is served with fresh tomato and basil oil, while the other half is served over roasted beets with pistachio vinaigrette and arugula.
On the lunch menu, the Italian Style Vegetarian Burger is served open-faced over garlic toast with burrata, tomato, basil topping, and mixed greens. The plant-based patty from Beyond Burger has been recently featured on press as one of the most meat-like patties.
Vegetarians and omnivores alike will also enjoy the Vivace Lasagne, layered with chunky mushroom bolognese, ricotta, and tomato sauce.
The stuffed mushrooms have been revised into the Stuffed Baby Portabella Mushrooms with a shallot, breadcrumb, and Parmigiano-Reggiano stuffing with lemon oil.
To highlight quality seafood, Shrimp and Crab Cakes join the fray, presented simply with an asparagus aioli and arugula.
On the meatier side of things, the Pork Parmigiano features breaded pork tenderloin with tomato sauce, light demi-glace, and baked Fontina.
The Barrel Cut Rib Eye features a porcini-rubbed eight-ounce center cut pan-seared with black truffle Madeira demi-glace over sautéed spinach and creamy polenta.
Vivace also upgraded their chicken, salmon, and lettuce. The chicken is now from Red Bird Farms, the salmon is Ora King, and the lettuce is Little Gem.
Vivace is located at 6440 N. Campbell Ave. For more information, call (520) 795-7221 or visit vivacetucson.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran's Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...