By Brittany Llorente
SEBASTIAN -- For almost 30 years, a family run pizza and Italian restaurant has been a delight for those looking for authentic Italian fare.
The restaurant itself is an experience to the senses. You can close your eyes and hear the romantic melodic Italian music with deep baritones and smell the aroma of the sauces and dough through the air.
The atmosphere is relaxing, with wine bottles, grape vines and Italian scenery painted on the walls. The warm lighting is inviting and comforting.
Their dough and sauces are made daily by family members who have made the restaurant what it is.
The restaurant has grown with the area, from one dining area to four and the original appearance of the small restaurant opening to a grand dining room.
Our waitress was helpful, attentive and kept our glasses full almost by magic.
My companion and I visited on a Thursday afternoon. As the restaurant filled before our eyes we decided to order quickly.
We ordered our entrees and appetizers and were quickly served a salad and garlic knots.
The salad was fresh, with crispy lettuce, green peppers, tomatoes and olives. What made this unique was the house Italian dressing, an artfully crafted blend of seasoning paired with oil and basil.
When the garlic knots were delivered I had to keep reminding myself to pace my meal.
The hot and fluffy bread was topped with Parmesan cheese, basil and brushed with butter. The flavors and warmth in the bread was enough for me to want to eat the whole basket.
Luckily for me, I was distracted by our entrees as I reached for yet another garlic knot and begrudgingly put it back.
The fresh mozzarella and tomato slices with olive oil, garlic and basil were delicious. The tomatoes were cooked to a nice tenderness, letting the flavor of the fresh mozzarella cheese seep through. The basil and oil topped off on this light and airy dish.
The second appetizer was the cheese and prosciutto, or pepperoni spirals. This appetizer was the perfect cheese and meat combination.
The cheddar and mozzarella cheeses were a great combination. We opted for the prosciutto that gave the dish more flavor with its naturally salty flavor.
If this was any inclination of the pizza, then diners are in for a treat.
As our entrees were brought to us, I knew that my companion and I did the right thing in sampling each dish.
I had the Zuppa Di Pesce, a new dish to the restaurant and quickly becoming a favorite among the restaurant goers.
On a sumptuous bed of linguine, oodles of shrimp and calamari were topped with marinara. Decorating the outside of the plate were fresh clams, steamed in their shells.
Easily enough for two, the dish was flavorful and tasty.
My companion had the veal parmigiana with spaghetti with meat sauce.
The portion of veal served with the dish was more than generous, the pasta was made perfectly and the meat sauce not only accompanied the pasta perfectly but also the veal.
The veal had a perfect batter over it and was so tender that it was easily sliced through with a fork.
When we finally made it to the dessert, I knew I had made the right decision to box some of my meal to make room for the sweet treats.
Tony Oliveri, the co-owner of the restaurant, said that most of the desserts were imported straight from Italy, as well as a lot of the ingredients that they used, to make everything more authentic.
The tiramisu, one of the Italian desserts, was one of the best tiramisus I've ever had.
The Italian Savoiardi was laced through with coffee, and then layered with the egg yolks and cheese, powdered with cocoa. It was soft, delicious and a wonderful ending to the meal.
My companion had the house made cannoli, the combination of cream and crunchy shell, topped with chocolate and powdered sugar was gone before I could blink.
The response to my question of whether it was good or not was met with an 'mmmm' sound and a gesture toward the empty plate.
The restaurant is also famous for its double decker pizza, something I had to promise I would have the next time I visited, which will be soon.
The pizza is made with two crusts with the pizza baked in the middle.
Whether you dine in or take your dinner to go, you will be satisfied with the meal from beginning to end.
Vic's is open Monday through Saturday from 11 a.m. to 10 p.m. and closed on Sundays.
Vic's Pizza and restaurant is located at 1140 U.S. 1, Sebastian. For more information, call (772) 589-8989 or visit www.vicspizzafl.com.