Cafe Vico is one of the best Italian restaurants in Fort Lauderdale and a personal favorite of ours, we've enjoyed Chef Marcos hospitality and delicious food since he opened years ago in a tiny storefront that has now more than quadrupled in size and ambience due to the team's always reliable experience. While all the entrees and chef specials are equal in quality, we find it hard not to order their lasagna which is what I base all other's upon. During season you'll want reservations for parties of three or more, off season they'll be necessary on weekends but if there's only two of you, I highly recommend sitting at their large bar in the piano lounge for a truly old school experience. We've never had a mediocre meal or service at Cafe Vico and as locals we have a multitude of restaurants to choose from yet we come here several times a year. Perfect for a night out or with guests, you'll impress your out-of-town visitors with this choice. Highly recommend.

Here is a much better written review that appeared in August issue of New Times- Broward-Palm Beach addition:

"Originally no more than five tables, Cafe Vico began as one of Fort Lauderdale's best standbys for Northern Italian cuisine; a classy eatery with an extensive wine list and romantic ambiance. Like many old-school Italian joints, Cafe Vico's dinner menu has all the signposts of a traditional Italian restaurant: hot and cold appetizers, handmade pasta, meatballs, risotto, fish, and meats. If you like giant bowls of creamy risotto, hearty platters of veal francese, and spicy shrimp fra diavolo, you will find a soothing menu of Italian standards. Over the years, however, the menu has offered up a number of dishes that feature an unconventional — yet successful — departure from the norm. Among a parade of pastas (some stuffed, but all hand-made five days a week) you'll find one such creation, the chicken ravioli. Stuffed with ricotta and minced chicken breast, each ravioli is coated in a puckeringly tart blood-red black cherry and red wine sauce mellowed with a touch of cream, making them a highlight to otherwise-straightforward offerings. Be sure to try the Milanese-style veal shank, or osso buco, a recipe handed down from years past, a 24-ounce cut braised for several hours before it's laid to "rest" for one whole day, the secret to making the meat soft and tender. Before serving, it's pan-seared and served with a side of vegetables simmered in a white wine broth and over a bed of saffron risotto. Whether or not you're Italian, it will trigger memories of home-cooked meals made with love. "