You will likely meet at least three generations of the Porpora family during your meal at this warm and inviting restaurant. The food, too, is inviting: Deep-fried zucchini flowers are stuffed with ricotta, anchovy, and lemon zest, and traditional Amalfi Coast pasta dishes (like one with mussels, potatoes, zucchini, and provolone) have a lighter, more modern touch than versions elsewhere. Chef Giosuè Maresca’s wife, Mariella, makes the restaurant’s legendary desserts: In particular, try the tart and creamy delizie al limone. A few doors down, Vincenzo’s sister holds court at a small shop that sells the aprons worn by the servers at Da Vicenzo, as well as ceramics, small-batch olive oil, liqueurs, tablecloths, and glassware.
