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1100 Metropolitan Avenue, Suite E100

Charlotte, NC 28204



The James Beard award-winning restaurant design firm, The Johnson Studio, is responsible for the cozy, rustic, chic Italian-influenced setting at Vivace Charlotte, which delivers a seasonally focused trattoria menu. Antipastas include house-cured meats, regional Italian cheeses with mostardas and marmalades, seasonal bruschetta and classic thin crust Neapolitan pizzas. The remainder of the menu features housemade pastas, seafood and other dishes that revolve around local, seasonal products that encompass all of Italy's broad cuisine. The regional Italian wine list focuses on smaller Estates that produce hand-crafted wines. Signature cocktails are crafted from Vivace's house-prepared cellos, and the beer selection includes well-known favorites alongside the new exciting wave of Italian artisanal beers.

Charlotte Magazine new logo small

2018 50 Best Restaurants

2017 BOB Awards winner: Editors' Choice, Best Brunch

$35 per person (does not include tax or gratuity) 

Primi (choice of one)

Steamed PEI Mussels - roasted tomatoes, shallots, garlic, brown butter, thyme

Brussels Sprouts - shaved Granny Smith apples, smoked pancetta, apple-infused butter, brown butter chili pecans

Siano Burrata Crostini - smoked trout, apple mostarda ,house-made focaccia crostini

Meatballs - tomato sauce, Parmesan Reggiano

Calamari - spicy tomato aioli

Field Greens - Lucky Clays Farm greens, shaved Asiago cheese, pickled red onions, pistachios, lemon vinaigrette

Whole Leaf Caesar - Parmesan crostini, white anchovy

Baby Kale & Spaghetti Squash - pomegranate, crispy shallots, aged Pecorino, creamy cider vinaigrette

Grilled Oysters & N'Duja - sweet & spicy fennel-onion slaw ($2 supplement)

Carne & Formaggio - chef’s selection of cured meats, artisan cheeses, pickled vegetables and house focaccia ($3 supplement)

Secondi (choice of one)

Sautéed Atlantic Sea Scallops - truffle celery root purée, Tuscan kale, lobster butter

Pan-Seared Salmon - braised white beans, smoked tomato, caramelized fennel and basil pistou

Zuppa Di Pesce - prawn, clams, baby octopus, potatoes, fennel, lobster & tomato broth

Monkfish “Osso Bucco” - saffron Parmesan risotto, rapini, pan jus

Strozzapreti Fra Diavolo - rock shrimp, white wine, roasted peppers, spicy tomato sugo

Spaghetti - braised meatballs, tomato, basil, parmesan

Pappardelle - Bolognese, goat cheese crema

Springer Mountain Farms Chicken Al Mattone - lemon agrodolce, rosemary potatoes

Four-Cheese Ravioli - wilted spinach, roasted garlic crema, tomato sauce

Braised Lamb Shank ($4 supplement) - creamy Gorgonzola polenta, Nebbiolo reduction

Grilled Beef Tenderloin ($6 supplement) - sauteed mushrooms, white balsamic braised onions, crispy Gorgonzola “gnudi”

Veal Saltimbocca ($2 supplement) - fresh mozzarella ravioli, wild mushrooms, brown butter

Dolci (choice of one)

Black & White Tiramisu - chocolate ganache, white chocolate, espresso

Seasonal Cheesecake - passion fruit mascarpone, raspberry coulis

Lemon Panna Cotta - Prosecco blueberry sauce

Chocolate Budino - chocolate espresso cookies, pomegranate jelly

Gelati e Sorbetti - Chef’s daily assortment

Vivace photo 2Vivace photo 1Vivace photo 3


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