“Sophisticated” and “sexy” describe the 2024 Best of Fort Lauderdale New Restaurant winner. Livia Bar and Grill is in the heart of the Flagler Village area. At the center of the Italian restaurant sits the bar, the entertainment hub of the 28-seat restaurant. As you head to your seat, you’ll notice the walls adorned with tattooed versions of iconic women: Marilyn Monroe, Audrey Hepburn, Sophia Loren and Brigitte Bardot, painted by local artist Fabio Onrack.
“The décor is the perfect [mix of] vintage and modern, creating a unique style all its own,” says owner Stephen Nothnagel.
Guests may come for the Instagrammable decor, but they’ll stay for the food. “The restaurant offers a unique dining experience that expertly blends the rich traditions of Italian cuisine with a contemporary twist,” he says.
Signature dishes include the Rigatoni alla Vodka (guanciale vodka sauce and English peas topped with scattered prosciutto), Chicken Martini (their version of chicken Parmigiana, made of herb Parmesan crusted chicken breast pan-fried and served over vodka sauce, topped with charred tomato and local fresh burrata cheese and finished with a skewer of Castelvetrano olives to complete the “martini”) and the Dirty Macaroni (a family recipe featuring strozzapreti pasta cooked in mushroom broth, with Parmesan truffle butter tossed with a roasted mushroom trio and topped with a gremolata crumb).
“The culmination of years of working in many different restaurants allows me to create a new, modern Italian cuisine, where we’re not limited to just the classics but are using Italian ingredients and style in a new way,” says executive chef Brian Cantrell.
To maintain the authenticity of Italian cuisine and a commitment to freshness, the restaurant sources its mozzarella and burrata cheese locally, uses locally grown produce, and serves guanciale imported from Italy and 100% Protected Designation of Origin San Marzano tomatoes in its sauces.
“The culinary team is dedicated to preserving the authenticity of Italian dishes while also adding their own modern touches,” says Nothnagel.
As for the drink menu, the Best of Fort Lauderdale 2024 bronze winner of the “Best Craft Cocktail List” offers a specially curated wine list and an elevated cocktail program. The combination adds an extra dimension to your dining experience. Popular drinks include the Miss Rita (blanco tequila, guava, habanero bitters and coconut orange air) and the Smoke Show Monroe (honey brown butter washed bourbon, biscotti, Montenegro and chocolate bitters, smoked to order).
Whether you’re there for a romantic night out or to enjoy time with friends, the establishment’s ambiance is also worth checking out. With inside and outside seating, the dining rooms are spacious, with lively music and specials all week long. “Livia Bar and Grill offers a stylish and inviting atmosphere, with a modern aesthetic that makes every visit special,” says Nothnagel.
“When creating Livia, the owner envisioned a neighborhood restaurant with great food and an exciting atmosphere,” says Chef Cantrell. “A place where locals can go two to three times a week to enjoy amazing food in a relaxed setting or get dressed up and impress your significant other on a date night. Livia is the perfect blend of a classy yet approachable dining experience.”
The Dish: Rigatoni Alla Vodka
Ingredients:
- 2 oz prosciutto
- ½ cup English green peas
- 2 cups fresh rigatoni mezzi
- 1 Tb guanciale, thinly sliced
- 1 Tb extra virgin olive oil
- 1 tsp garlic, thinly sliced
- 1 tsp yellow onion, minced
- ¼ tsp rosemary, minced
- ¼ tsp thyme, finely chopped
- ¼ tsp oregano, finely chopped
- ¼ tsp red pepper flakes
- 2 oz vodka
- 8 oz heavy cream
- 4 oz San Marzano marinara sauce
- 2 oz grated Parmesan cheese, plus more for garnish
- 1 tsp basil, thinly sliced
Method:
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and cook prosciutto for 12-15 minutes. Allow to cool; it will get crispy.
Bring a large pot of water to a boil and salt generously. Quickly blanch the green peas for 90 seconds and remove to cool. Add the rigatoni to the boiling water and cook until al dente.
While the water is boiling, add the thinly sliced guanciale to a large sauté pan and cook on high heat until you render the fat and it begins to brown. Add olive oil and garlic to the pan and cook until the garlic turns golden brown. Next, add the onion and sauté until translucent. Add chopped herbs and chili flakes and stir to combine.
Carefully add the vodka to the pan and reduce by ¼. Next, add the heavy cream and reduce by half. Add the San Marzano tomato sauce and bring the sauce to a boil. Add green peas and remove the pan from the heat. Finish the sauce with parmesan cheese and chopped basil.
Drain the cooked pasta, add to the pan and toss. Serve in bowls and garnish with crispy prosciutto and more cheese.
