Our robust menu represents the next stage of vegetarian Italian cooking created by New York restaurateur Tony Iracani, founder of Cafe Viva on the Upper West Side. When the cafe opened in 1992, Vegetarian Times named it “the only 100% vegetarian pizzeria in America.” Now Iracani’s sons, Lennon and Justin, have established Viva Cucina, a two-story restaurant where the healthiest ingredients give special savor to Italian comfort food. Our cucina (kitchen) uses plant-based, nutrient-dense foods, locally sourced and organic where possible. Most of our dairy cheeses are rennet-free, and we often substitute vegan dairy products. We use fresh herbs; house-made pasta, sauces, and ricotta cheese; extra-virgin olive oil and other healthy oils; unbleached, unbromated, stoneground flours, including wheat-free and gluten-free flours; and natural sweeteners like monkfruit. No artificial flavorings, additives, trans fats, high-fructose corn syrup, GMOs, irradiated foods, or chemicals of any kind are used in our food. We prepare and cook with filtered alkaline water, which is brought to the table on request without charge. Our wine and beer menu includes imported Italian wines, some organic and biodynamic, and organic beers. Viva Cucina’s upper floor is available for private parties and events. Viva Cucina will also carry the renowned Chi Tea, a line of immune-boosting green-tea extracts from our sister company, Viva Herbals.