Vivo Kitchen

Vivo Kitchen Restaurant Review:

Chef/owner Sam DiBattista's ethos --- using prime ingredients in dishes that align with his contemporary dining concept --- is alive and well in the Sewickley iteration of his restaurant, which originated in Bellevue. Warehouse-style windows open up to a charmingly spare courtyard. The changing menu, while focused on quality local products, dumps the old four-course plus formula for a streamlined “Starter” and “Mains,” plus modest desserts. Starters may be pork belly with bread-and-butter pickle or beets, baby kale and Parmesan. Simply prepared mains can include whole branzino or Wagyu flat-iron. For dessert, fresh or poached fruit is popular. Another big difference: Vivo now has a liquor license and a diverse selection of wines from around the globe's wine-growing regions. The restaurant attracts an appreciative neighborhood clientele.