ViceVersa Brings Italian Cocktails and Elite Bar Food to Downtown Miami
ViceVersa is what an Italian aperitivo bar from a Roman bartender looks like in Miami.
In many ways, this Italian aperitivo bar and restaurant from acclaimed bartender Valentino Longo has it all: best-in-class drinks, neo-Neapolitan-style pizza that’s in the mix for Miami’s best, an Italian futurist aesthetic to match (think of the famous poster ads for Italian spirit brands, and turn that into restaurant menus, uniform designs, and wall art), plus a weekly burger special that Miamians have been chasing since before ViceVersa even existed.
Owner Longo trained at some of Europe’s top hotel bars but built his local reputation at The Champagne Bar at the Four Seasons Surf Club here in Miami when he was named Bombay Sapphire’s Most Imaginative Bartender back in 2019.
For this, his first solo venture, he set out to open a contemporary aperitivo bar that’s made for Miami — the type of place where you can start the night or keep it going. In fact, the name ViceVersa is a reference to how you can make your experience whatever you wish: Come here pre-dinner for Italian craft cocktails dreamt up by Longo, paired with pizza and crudos curated by the team behind the recently shuttered Jaguar Sun — or vice versa, extend your evening after dinner and grab a scoop of house-spun gelato and a digestif.
We sat down and chatted with Longo about all things Italian cocktails, his new bar that has the whole town talking, and his ideal drink order on a night off.
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Resy: What’s been the most popular drink order so far at ViceVersa, and how does that compare to your expectations?
Valentino Longo: The Negroni sbagliato and the affogato martini are definitely the most popular drinks ordered so far. The sbagliato probably because we serve it in the iconic 1960 glass from Bar Basso Milan, which is a gigantic one. We’re one of two venues in the U.S. with the official glasses. The affogato martini is an espresso martini served over housemade pistachio gelato. I’m very happy that those cocktails are the most sold, as they’re very complex and a little bit different from what people usually drink in Miami, especially the sbagliato. To me, this means our guests are understanding and enjoying the concept.
How has your taste for cocktails or your style of bartending evolved since moving to Miami?
Not much honestly, maybe because I’ve always worked on Italian-style cocktails or maybe because my style of mixing is very similar to what people order in Miami. Like a good Italian, I always give priority to the flavors by choosing good ingredients and good products and then keeping the cocktails very minimalistic when it comes to presentation. All that has really changed is that I’m exposed to different seasonal ingredients that we do not have in Italy, so that is fun, too.
What goes into the process of making your housemade Mi-To blend for your cocktails?
The Mi-To blend comes from the Milano Torino cocktail, a classic Italian cocktail originated in early 1900 that is equal parts Campari from Milano and sweet vermouth from Turin. Our Mi-To blend features different bitters, vermouth, sherry, and is diluted with osmanthus orange water. If you add gin to the Mi-To, it becomes the Negroni, or if you add soda water, it becomes the Americano. We decided to use our Mi-To blend as a core base for most of our cocktails, especially for the Negroni family.
What’s your personal go-to drink order at a bar when you’re the guest?
It really depends on where I’m drinking. I love a good 50-50 martini or a Gibson, but also extremely happy with a glass of sherry or vermouth/soda.
How did the culinary partnership with the Jaguar Sun team come about?
I always had great admiration for Jaguar Sun. What Will Thompson and Carey Hynes were able to build in the last six years is remarkable. Their style of food and cocktails is very similar to mine, while paying attention to service and hospitality. I approached them to see if there was any opportunity to do something together and the ViceVersa concept came about.
Tell us about the food. Do you have any personal favorite dishes on the menu?
The crudo selections are bangers. I love the scallops from Hokkaido with ViceVersa tomato water and celery leaf. I pretty much eat it every day. The housemade coppa is something special — especially paired with the flatbread. For our pizzas, the seasonal Sun Gold tomato with guanciale and pecorino is top-notch.
Why did you choose to offer neo-Neapolitan pizzas?
Neo-Neapolitan simply means a modern version of a classic Neapolitan pizza. By using different flours and a sourdough starter together with 72 hours of levitation, this gives the pizza a nice crunchy touch while still having a lot of aeration. It’s the ideal dough to create light enough pizzas that pair nicely with our contemporary aperitivo — you can eat and drink well without feeling too full.
What would you suggest as an ideal cocktail and food pairing?
The martini doppio, which is a version of a Gibson [a mixed drink with gin and dry vermouth that’s usually garnished with a pickled onion], was born to be paired with the crudo selection — maybe with those scallops even.
This is an Italian spot with a great burger. What’s the story behind the limited-run burger special on Mondays that sells out within an hour and a half?
Chef Justin Flit is a local legend, especially for his killer burger, which started a few years ago [at Proof Miami and then as a pop-up at bars and restaurants around the city]. We’re lucky to have him in the kitchen and wanted to be able to bring this much-loved burger back to guests. You can find him making it every Monday from 5 p.m., first come first served.
And tell us about the housemade gelato that’s spun daily.
We change gelato flavors every few weeks, especially the sorbet, which we try to highlight as much seasonal produce as possible. Currently, we have pistachio, vanilla, and passion fruit sorbet.
After living in Miami for seven years, how would you describe Miami and how it compares to your hometown of Rome?
Miami is constantly changing — every year it seems like a brand-new city. That means there is a lot of excitement with new restaurants and bars opening and new areas developing. Rome is still Rome. It’s where I was born and grew up. I don’t find many similarities but, for me, I see Rome as a black-and-white photo which brings back memories every time you visit it. Miami is like color photos that show the future and new exciting plans.
Lyssa Goldberg is a Miami-based freelance writer and content strategist. She loves telling stories about food, wellness, and travel, and you can find her byline in Parade, The Points Guy, U.S. News & World Report, American Way, Mashable, Time Out, and more. Follow her on Instagram and X. Follow Resy, too.
