Brunch: It’s Not Just for Sundays at Vivace

Lemon Ricotta Crespelle

Beginning Saturday, May 2, Vivace is introducing “Sunday brunch” on Saturdays. “Our Sunday brunch is so popular, it became clear that it should be offered on Saturday, too,” said Executive Chef Mike Suppa. “We’re sticking with the menu items our guests love – including our Bloody Mary bar – but we’re getting creative and introducing some new dishes, as well.”

Traditional brunch fare such as eggs Benedict (“Benedicto Vivace” is Suppa’s take on the standard), spinach quiche and the American breakfast, served with two eggs, bacon and a choice of polenta, spinach or Tuscan potatoes) are part of the menu.

New items that Suppa and team are adding include:

Parmesan Polenta (with shrimp, garlic, shallots, roasted tomatoes)

Fried Oysters (with grapefruit crema and shaved celery)

Steak and Eggs (with roasted tomato jam and rosemary Tuscan potatoes)

Mushroom Frittata (with shiitake, crimini and oyster mushrooms, Tuscan kale and goat cheese)

Eggs in Purgatory (poached egg, Amatriciana, pancetta, chili over grilled rustic bread)

Lemon Ricotta Crespelle (with lemon curd and blueberries)

Panettone French Toast (with confectioner’s sugar, lavender honey and Chantilly crema)

Spaghetti Carbonara (with Parmesan and cracked black pepper)

Roasted Chicken Florentine Pizza (The sunnyside egg atop the pizza makes it “brunchy.”)


View the complete brunch menu at


By Lea
Food-loving wanderlust connecting the dots between craft beer, live music, and the Charlotte (and neighboring cities’) restaurant scene. Follow me on Twitter and Instagram for more tasty bites.

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