Viva La Vivio's!

Aug. 31, 2014

Kurt and Angie Oswald were no strangers to Vivio’s when they bought the Indian River restaurant 15 years ago.

Along with the purchase, the former employees also took on the high expectations of generations that had been coming to the restaurant for decades.

“At Vivio’s, there are so many traditions with families that come here,” said Kurt Oswald.

He says families who may only visit once a year still have their favorite foods, wait staff, and even restaurant decor.

“Now they bring their grandkids,” he said.

“They want to see it as they remember it.”

THE SCENE

Originally built as the Gypsy Tavern in 1938, there were several approaches to its menu and vibe until John and Theresa Vivio bought it in 1952.

But strictly Italian, it’s not. “It’s more Italian-American,” said Kurt Oswald. “We’ve got some great recipes, some that John and Theresa started with Vivio’s. The pizza’s the same, the dough is the same.”

Yet while the time-honored favorites bring people back again and again, the Oswalds like to keep the menu fresh.

“If we run across something that we like, we say, ‘Let’s try something new,’” he said. “But we don’t want to just change for the sake of change.”

THE MENU

There are plenty of Italian favorites on the menu, however. Veal and chicken scaloppini are served on polenta and topped with red or white wine gravy. Veal and chicken Parmigianino are baked with plenty of mozzarella cheese.

Then there are the pastas: chicken cacciatore, lasagna (both meat and vegetarian), spaghetti, manicotti, and mostaccioli.

Don’t forget about pizza. Oswald says Vivio’s has largely built its reputation on the quality of its pies. Pepperoni, sausage and mushrooms top the favorite ingredients, but Vivio’s also mixes in feta cheese, artichoke hearts, and even shrimp.

There are plenty of other entrees as well. From the waters, whitefish is baked or fried, perch is sautéed or fried, and there’s also frog legs and salmon. Grilled pork chops, steak and chicken round things out.

THE BEST

When it comes to the best at Vivio’s, the conversation starts with the pizza, the most popular of which is pepperoni.

“We sell so many specials,” Kurt Oswald said, pointing to the combination of pepperoni, mushroom, green pepper, and bacon pie, with either onions or anchovies.

Other favorites include spaghetti, he said. “The spaghetti is phenomenal,” he said.

“We make all our sauces.”

He also said Shrimp Sicilian was another favorite, with sautéed pieces of fresh shrimp with garlic and oil on a bed of spaghetti.

THE REST OF THE STORY

Kurt Oswald has worked at Vivio’s for almost 25 years – a “big chunk of time,” he said – and wouldn’t have it any other way.

“My reward is I get to live in Northern Michigan, where [my wife, son and] I [were] born and raised,” he said.

There are other benefits for the Oswalds, as well.

“I like the fact I support the local economy,” he said. “We have 35 people work for us, and I get to be involved with my employees. It’s family for us.”

That feeling extends to the customers as well, for whom the restaurant is a “home away from home,” he said.

With that kind of loyalty, it’s no wonder they stay busy.

“We sell an awful lot of pizza,” he said. Indeed. The record for one night is 409 pizzas.

They set that record July 5 last year, and tied it again the next night.

“That works out to one every 53 seconds,” he said.

He says the fact people can feed a family on pizza and salad assures it will remain popular among a financially diverse clientele.

“You’ll have people squeaking by on $20,000 and multi-millionaires at the next table,” he said.

THE SKINNY

Entrees start at $14.50; smaller portions at $12.50; spaghetti at $10.50 ($9.75 for just butter); pastas at $12. Pizza starts at $9.15; appetizers at $3; salads at $4.25.

It’s open seven days a week from 5pm- 11pm.

Vivio’s is located at 4531 S. Straits Highway in Indian River. Call (231) 238-9471 or visit viviosfood.com.