Livello

Together with partner Umma, Chef Bruno Silva is reborn at what is soon to be Broward County’s newest hot spot, Livello. Umma embodies perseverance, passion, and operational brilliance. Livello, a culinary venture with Chef Bruno, is a sanctuary for the community, blending traditional, modern, and fine-dining elements with creative vision.

Before we get to the food and service, we want to lay the framework that sets Livello apart from its competition. They will have a small set permanent menu that will include your standard Italian favorites. However, the star of the show will be the bi-weekly menu that Chef Bruno will change according to season and product availability. This will ensure both variety and the highest quality product available. Also, there will soon be a catering menu that will be broken up into regions of not just Italy, but different parts of the world. They are located at the former location of Osteria Mazzi. Chef Bruno and his crew have completely gutted and rebuilt the location from the walls to the ceiling. As a result, they have the honor of transforming it into an incredibly intimate, yet open dining space.

Before even entering the restaurant, as you approach the location, you know that you’ve arrived somewhere special. The simple, yet chic sign shines above all the others surrounding it in the plaza. Outside, the leather booths and decor are merely a hint of what you are about to experience as you enter into quite a unique dining experience. We approached the hostess at the podium to check in and she immediately guided us to our table. Our server Britney introduced herself and brought over a basket of warm flatbreads. Another staff member Chris A offered us Acqua Panna or filtered water. Our first appetizer of the evening was the Prosciutto di Parma wrapped fiore di latte mozzarella, black mission fig brûlée, sweet basil infused arbequina extra virgin olive oil, 25-year-old balsamic, toasted pine nuts, and red sorrel. Each piece of mozzarella was individually wrapped with the prosciutto and then topped with a fig brûlée. As for the presentation, the aforementioned were lined up and resembled a sushi platter. This to date is the most innovative presentation for mozzarella and prosciutto that I have ever seen. The flavors were incomparable to anything I’ve had in the past. Our second appetizer was pan-roasted George Banks Diver scallops with pistachios & Sambuca butter, Florida rock shrimp, and Navel orange zest. I thought that the first appetizer was a showstopper. Much to my amazement, I was truly awed once I tasted the scallops. I then began to realize this was only act two of what will most definitely be a literary masterpiece. Moving right along we were presented with a Pizza Crema Di burrata con pistachio, Mortadela, Wild Honey drizzle, chili-infused extra virgin olive oil, and sweet basil which has got to be one of the top five pizzas that we have ever tasted. I tip my toque to master pizzaiolo, Marlon Del Sol. Fired to perfection and perfect balance of flavors and yet again act three was just as good as act one and two. Up to this point, we had a delicious white Tenuta Il Bergo GAVI to accompany the appetizers.

For our entrees, we had the Troffie D’Abruzzo Black truffle carbonara with guinchale, organic egg yolks, pecorino sardo, parmeggiano reggiano and shaved urbani black truffles. This was yet another masterful creation for the kitchen. For the 5th course, we had Herb Goat cheese & whole Grain mustard crusted Australian Lamb chops, wild honey, and zinfandel reduction, white truffle whipped Yukon gold potatoes, maple roasted baby carrots, and Haricot verts all accompanied by a bountiful Petite Shirah by Terra D’oro Wine that paired perfectly. Doris and I agreed that these have to be the best lamb chops that we have ever tasted. At this point, it became more than evident that Chef Di cuisine Noah Reeves and Livello are not your ordinary Italian Restaurant nor was he willing to settle for anything less than perfection.

For our Grand Finale, we had the S’Mores Belgium chocolate mousse, Sicilian amaretto cookies, espresso with liquor 43, and cappuccino. A masterpiece on a plate. What a terrific way to end the perfect meal!

The service was impeccable and trained classically. One of the things that we look for and I must point out here just to show you how detail-oriented Chef Bruno is, the desserts were served with chilled spoons. To date, there are only two other places that I recall in South Florida that continue with that practice. Both businesses are extremely successful and have been around for well over 100 years. All in All, I have to go back to my original opening statement, Livello is not just an Italian Restaurant, it is The Italian Restaurant that has now lifted the bar significantly. Together Chef Bruno and Umma have not only lifted the bar to the local Italian Restaurants but they have set a precedent for any and all restaurants in the area, much like a culinary landmark.

Don’t forget to let them know that their friends at SoFloDining sent you.

P. S. Watch the EXCLUSIVE full interview with Chef Bruno Silva.