ViceVersa's negroni was cited as 'the best negroni in the world' by multiple reviewers. The drink is a rigorous study in proportions and spirit quality — equal parts serve as the foundation, and the bartender chooses each component with discipline. The gin is herbaceous but not floral, the Campari's bitterness shines without dominating, and the vermouth adds viscosity and spice. The drink arrives in a rock glass with a single large ice cube and a citrus twist. This is the house nail, and everything else is measured against it.
Tips from diners
Order this as your first drink — it sets the standard for what you'll taste next.
Ask your bartender about the vermouth sourcing that night — they rotate special selections.
ViceVersa's pizzas achieve what Neapolitan-trained bakers aspire to: a crust that blisters dark at the edges and across the bottom but stays fluffy and open inside — never dense, never soupy from underbaking. The spicy pepperoni cups slightly in the oven's heat, and the hot honey drizzle creates a sweet-spicy tension that cuts through the richness. Reviewers note this is perhaps the most balanced pizza in Miami, with no element overwhelming the others.
Tips from diners
Pizzas are individual — order 2-3 per person if you're sharing multiple types.
The Affogato Martini is ViceVersa's most playful cocktail. A cold martini is poured over a scoop of house-made pistachio ice cream, creating a drift of cream that sits on top of the drink. The pistachio flavor melds with the botanicals of the gin and the dryness of the vermouth. It's a deconstructed affogato that works because each element — the ice cream, the spirits, the temperature — is calibrated precisely.
Tips from diners
This is a conversation-starter cocktail — order it for dessert or as a final drink.
The wagyu carpaccio is a study in fat and simplicity. Thick slices of A5 beef are arranged on a cold plate, dressed minimally with high-quality salt and aged balsamic vinegar that's been reduced until syrupy. The fat on the wagyu melts on the tongue. The balsamic provides sweetness and acid that bright up the richness. It's a dish that could not exist without the ingredient — there's nowhere to hide.
Tips from diners
Pair this with a dry martini — the vermouth plays beautifully against the wagyu's richness.
A dish that demonstrates technical precision without showiness. Hokkaido scallops are sliced thin and arranged on a plate. A tomato water — the essence of tomato extracted without seeds or pulp — is poured around them, providing bright acidity. Celery leaves add herbal freshness. The scallop's sweetness shines against the acidic tomato. This is the kind of crudo that validates high prices because it's impossible to execute without pristine ingredients and skill.
Tips from diners
Order this early — scallop crudo is best when it's coldest and the kitchen is less slammed.
ViceVersa opened in 2024 in the lobby of the Elser Hotel, created by celebrated bartender Valentino Longo and guest chefs from Jaguar Sun's former kitchen — Carey Hynes and Justin Flit. The menu insists on simplicity: aperitivo cocktails (negronis, martinis, seasonal punches), crudos, salads, and Neapolitan-style pizzas. It was a finalist for the inaugural 'Best New Bar' category at the 2025 James Beard Awards and ranks 56th on North America's 50 Best Bars 2025. The philosophy is that the best bar food is the kind you think you could make at home but never would.
ViceVersa is small and fills quickly in the evening. Book on Resy well in advance for prime times (5:30–7 pm).
Ask for counter seating when you book — you can watch the bartenders work and the energy is best at the bar.
The bar serves signature cocktails and house variations — don't hesitate to ask the bartender for a recommendation if you don't want a classic.
Page last updated: