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Byline: John Keenan
Jul. 27--Bobby Mekiney has been the executive chef at Vivace for more than two years. We talk to him about his favorite local restaurants, his waistline and supporting local eateries.
Q: How would you describe your cuisine at the restaurant?
A: Contemporary Italian. I'm trying to use influences from all around Italy, not just sticking only with the same things. Moroccan and Greek and Mediterranean influences.
Q: What does Vivace mean, anyway?
A: I've been told a lot of different things. I've always heard "vivacious," but I don't know the true meaning, actually.
Q: What do you consider your ...
Source: HighBeam Research, Omaha World-Herald, Neb., Chef Chat column: Chef Chat: Bobby Mekiney...