And dessert and coffee, served in huge mugs, is still to come. The desserts vary, but Lori DiBattista's panna cottas and fruit sorbets should not be missed. The menu is about to get smaller. The chef plans to increase the number of specials, drawing on what he has found fresh and interesting on his almost daily trips to the Strip District. Vivo has never been crowded when we've been there, and the dining room is relatively quiet.
Every table has a bottle or two of wine the diners brought along.
This suits H.H. just fine. He brings a bottle of white he's been wanting to try, and a bottle of red, and he's set for any entree.