Vivant Pizza

Vivant is a sourdough pizza al taglio shop on a residential block of de la Roche in the Plateau, run by siblings Idir and Nadia Saïdani, with Idir in the kitchen and Nadia running the dining room. They built the menu with chef Stelio Perombelon, and the dough was worked out with Vladimiro Barbato, a Naples-born pizzaiolo who came in as a consultant and then joined the team. Pizza is sold by the slice, the half-tray or the full tray, and the options include margherita, caprese with bufala mozzarella, braised fennel with nduja and Alfred cheese, mushroom with scamorza and chimichurri, plus a rotating special. The rest of the menu leans on vegetables, with crudités and dips, a bitter lettuce salad, roasted cubanel peppers and tomatoes with peaches and whipped ricotta, and the pickles and condiments are made in house. Wine is private import and mostly natural, with two beers on tap and house sodas alongside. There are about 20 seats plus a heated outdoor bench, and no reservations.