Pastaria Vivi was founded by chefs Brandon Jennings and William Treff, whose combined decades of experience span Michelin-recognized dining rooms, award-winning seafood spots, and some of San Diego’s most respected restaurants. Jennings and Treff, alongside Chef Harrison Axelrod who most recently served as Executive Chef of Rancho Santa Fe institution Mille Fleurs, bring complementary perspectives shaped by fine-dining kitchens and hands-on pasta experience, blending Northern Italian tradition with California’s wealth of seasonal ingredients. Hours: Monday - Friday: 10 a.m. - 7 p.m. Saturday & Sunday: Noon - 5 p.m. Pastaria Vivi will be open daily with a flexible retail format that allows guests to pick up ready-to-cook meals, shop a curated selection of quality antipasti and pantry staples, and “try-before-you-buy” taste from a select à la carte menu, ensuring fresh pasta can be an everyday staple for the North County community. At the core of the concept is the fresh pasta and sauce counter, offering mix-and-match pasta and sauce combinations designed to bridge the gap between a quick meal and elevated home cooking. A rotating lineup of handmade shapes are crafted each morning—including tagliatelle, pappardelle, ravioli, and tortellini—paired with slow-simmered sauces like Bolognese, pomodoro, roasted garlic Alfredo, and seasonally-inspired specials. An abbreviated selection of pastas will be available for dine-in, including pappardelle Bolognese, heirloom tomato bucatini, and Pastaria Vivi’s signature green striped farfalle served with basil pesto.Handmade focaccia, seasonal antipasti, and classic desserts like fresh cannoli will also be available for purchase at the pasta counter. Guests can expect to see the following pasta and sauce combinations on the menu board, which was designed by local artist Katie Bush, available upon opening: ● Farfalle - basil pesto, pine nut, parmigiano ● Pappardelle - beef + pork Bolognese, pecorino ● Ravioli - spinach + ricotta, garlic, oregano ● Tortellini - mortadella + prosciutto, brodo ● Bucatini - heirloom marinara, basil, olive oil Additionally, guests can expect the following antipasti selections: ● Fresh baked focaccia - rosemary, maldon salt ● Handmade burrata - stracciatella, Galantino olive oil ● Prosciutto di Parma - aged 24 months ● Nonna’s Meatball - pomodoro, parmigiano To round out their counter experience, dessert options include: ● Ricotta cannoli - pistachio or chocolate ● Tiramisu
