Step into Vic and Angelo’s, and you’ll feel like you’ve stepped through time and space to arrive a sun-drenched, Italian village, where the heady smells of coal-oven pizza, vintage olive oil and robust wines entice the senses. Renowned restaurateur David Manero has created an old-world gathering
… place with a South Beach twist complete with coal-burning ovens, two fireplaces, authentic red brick, al fresco seating, reclaimed antique wood floors, and the kind of authentic food Manero’s grandmother served, including the family’s secret recipe for pizza dough handed down for generations in his Neapolitan family, which includes one key ingredient: New York City water. The versatile menu also includes fresh, handcrafted pastas, a traditional antipasto menu featuring homemade mozzarella, and signature meat, seafood and veal dishes. The rustic bar will feature enoteca (a stock of vintage Italian wines), and a smaller tasting menu that features food and wine pairings.Continued