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katya held, CAFFE VIVALDI, 2005, oil on linen.
WHAT TO EXPECT AT CAFFE VIVALDI
What you will not see are bright, polished “neat” looking table tops. Our tables are made of real travertine Italian marble with antique brass bases. Our old wooden chairs have a history and are mostly positioned in approximately the same spot where they were when they first seated the likes of Andy Warhol, Al Pacino, Woody Allen, Bette Midler, John Cusack, Rob Reiner, Joseph Brodsky and many others. We have a fireplace and it is usually lit on cold evenings.
Visit us and experience the charm of how the Village used to be in the days of Bob Dylan, Coltrane, Edgar Allen Poe and others captured in the movies and documentaries shot at Vivaldi.
We cook our food the most healthy way we know: induction cooking, using professional cook tops made by one of the most reputable manufacturers in this country, Cook Tek. Our supplies come not from the giants of food industry but mostly from the local legendary Village master food purveyors.
We are a slow food establishment, as almost everything is made from scratch. As such, expect to wait longer than usual for your meals. Since most of the items on our menu are prepared to be sold the same day, we usually run out of food by 11pm. However, after 11pm you can still order our cheese plate or desserts to go with your single malt, favorite cocktail, wine or beer.
Prep time does take extra hours, but we prefer to make our own sauces from scratch, the old fashioned way. Pesto sauce is made with basil leaves only – no stems – and organic pignoli nuts. Marinara from organic tomatoes and extra virgin olive oil. Our herbed wine sauce for chicken and seafood is so delicate that it has to be made right at the time of serving, not a minute before.
The freshly made pasta we serve comes from Raffetto’s on Houston Street. They have been making pasta daily for over 100 years.
Asiago, Camozola and fresh mozzarella cheese come from the world-famous Di Palo’s in Little Italy, established in 1910. Their mozzarella cheese, freshly made on the premises daily, is regarded by most critics as one of the finest in the world. Our Morbier comes from Murray's Cheese on Bleecker Street, another New York classic.
Our chicken comes from Ottomanelli & Sons, the famous gourmet butchers operating on Bleecker Street for almost seven decades.
We buy all our seafood from the Lobster Place, one of the finest seafood purveyors in the country, also located on Bleecker Street and in the Chelsea Food Market.
Desserts are custom made for us – mostly from creations by the celebrated Italian executive pastry chef Salvatore Settepani at Pasticceria Bruno and from Ferrara Bakery in Little Italy (est. 1892).
From our famous Irish coffee and brandy apple cider to single-malts and cocktails, we offer our customers a full bar.