Patrons will find familiar faces at Viva Fernando
By Cynthia Schuster-Eakin
Insights
Published Oct. 1, 2008

One of the many things that make independent restaurants stand out above the chains is the fact that the owner is actually there to welcome his guests.

Patrons enjoy the hospitality of these restaurateurs and come to regard them as personal friends. And so, west side diners are pleased to welcome back Fernando Nunez, after three years spent in Hudson helping his brother run Emilio’s restaurant.

Nunez, the original owner of Viva Barcelona in Westlake, and partner Harvey Trifler have reopened the restaurant as Viva Fernando. “I have had a wonderful reception, coming back here,” Nunez said. “The same wonderful people that were our customers before are back at the restaurant.”

Patrons will discover a number of familiar faces among the wait staff at Viva Fernando. Service is at its former, very professional level.

Many of the dishes for which Viva Barcelona came to be renowned, such as the excellent garlic soup ($4.50), remain on the menu. But, Nunez has added a few new twists.

“We have introduced new appetizers, and a lot more salads and sandwiches at lunch,” he noted.

Noontime diners can enjoy big salads topped with blackened salmon ($13.95) or teriyaki-glazed tuna ($14.95). Sandwiches include Serrano ham with fresh mozzarella, basil and tomato ($9.95), Spanish sausage with peppers and onions ($8.95), and an avocado and shrimp wrap ($9.95). The bacon and bleu cheeseburger also boasts sauteed mushrooms and onions ($9.95).

The evening bill of fare offers some unique appetizers, like octopus in garlic sauce ($9.95), blackened yellow fin tuna wrapped in seaweed ($11.95), and grilled asparagus wrapped in Serrano ham ($8.95). Piquillo peppers are stuffed with seafood and spinach ($9.95). A longtime favorite at Viva Barcelona, Spanish chorizo sausage is broiled with black olives ($9.95).

“We have changed many of the dishes on the new menu, but if a customer wants any of the old recipes, it is no problem. We can make them,” Nunez said. He has removed paella Valenciana from the lunch menu, for example, because it takes so long to make the dish. But, if a customer has the time to wait for a proper paella to be constructed, Nunez said the chefs will prepare it on request.

Evening diners can order paella Valenciana, with assorted seafood, chicken, chorizo and saffron rice ($21.95), any day of the week. Other favorites are Dover sole in lemon butter with capers ($26.95), and sea scallops in orange sauce ($22.95). “We have added more citrus to the menu,” Nunez noted. “The customers really like the scallops. They are huge.”

Meat lovers can order a New York strip steak with cognac and peppercorn sauce ($24.95), or 24-ounce Delmonico steak dusted with Cajun spices and grilled ($29.95).

Pork chops are prepared with figs in a garlic and wine sauce ($16.95), and rack of lamb is served with spinach in a mustard and port wine sauce ($27.95). “All of the sauces are also new,” Nunez said. The menu even offers a baby rack of veal, prepared with sliced garlic and olive oil ($27.95).

A new pasta dish is lobster-filled ravioli in a chocolate sauce ($15.95). “There is chocolate in the sauce, along with garlic, tomatoes and other ingredients. It’s not really a chocolaty sauce,” Nunez explained. “It’s very European.”

In addition to the regular menu, Viva Fernando offers 10 to 15 different seasonal dishes daily, along with specials such as lamb shanks, veal osso buco and braised wild boar.

A clambake is planned for Sunday, and reservations are already filling up, Nunez said. “This will be the best clambake you have ever been to,” he promised. He said the leisurely meal will include Spanish seafood soup made with shrimp, corn and clams, followed by 18 steamed clams with drawn butter. Then, there is a pound-and-a-quarter lobster with corn-on-the-cob, and a pound-and-a-half Porterhouse steak with yams. The cost is $55 a person. “My customers asked me to do a clambake for old times’ sake,” Nunez said. Seating is limited.

Reservations are also being accepted for the holidays. “We will create special menus for your Christmas parties,” Nunez offered.

Viva Fernando, located at 24600 Detroit Road, is open daily. Hours are from 11:30 a.m. to 3 p.m. for lunch. The restaurant remains open until 10 p.m. on Monday through Thursday, until 10:30 p.m. on Friday and Saturday, and until 9 p.m. on Sunday. All major credit cards are accepted. There is wheelchair access.

Previous West Life articles:

• Viva Barcelona closed following eviction (June 11, 2008)