Closings

Vic & Angelo's To Open on South Beach

DeVito South Beach, the upscale collaboration between actor Danny DeVito and restaurateur David Manero is closing for good but, like a phoenix rising from its own ashes, it will reemerge as Vic & Angelo's.

Manero already owns two Vic & Angelo's enotecas, one on Delray Beach's Atlantic Avenue (across from Manero's other Delray establishment, The Office), the other on PGA Boulevard in Palm Beach Gardens.


Manero's corporate chef, Paul Griffin, will oversee operations at the South Beach location, which will also share about 99 percent of the menu with its Palm Beach cousins, which features coal oven pizzas, pastas and an extensive Italian wine list. A few South Beach touches will be added, including caviar and jumbo shrimp.

David Manero's wife Lynn will re-decorate the space, incorporating fire pits and a "modern Mediterranean" feel.

The transition will take place sometime in mid-July. No word yet whether there will be a gap between DeVito's closing and Vic & Angelo's opening, though we suspect there might be a few days or weeks of "down time" between restaurants.

While we look forward to Vic & Angelo's Italian fare at reasonable prices, we will miss calling DeVito South Beach, if only to hear Danny himself answer the phone.

Follow Miami New Times on Facebook and Twitter @MiamiNewTimes.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss