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Viaggio in Wayne

paryzer | Jan 31, 201701:48 PM

My wife and I had dinner at Viaggio for the third time this past Sunday. This is an excellent, much needed addition to Wayne, which has been starving for a decent restaurant. Elisa Ung, gave it 3 1/2 Stars (in one of her last reviews for The Record) & NJ Monthly recently gave it 3 stars. Chef Robbie, who is only 26, & has served as a sous chef for Mario Batali's B&B Ristorante in Las Vegas, and interned at Batali's Manhattan restaurant Babbo, has a very bright future ahead of him. This is not your typical red sauce Italian restaurant. Chef Robbie uses locally sourced ingredients whenever possible and cures his own salumi. The biggest complaint about this restaurant were the uncomfortable seats. Management finally listened and installed nice thin gray rubbery cushions on all of the seats. They blend right in and make a huge difference. This time we tried a selection of 3 salumis for $18.00. We chose the Duck Prosciutto, the Bresaola, and the Finocchiono (pepperoni cured with fennel). They were all cut razor thin and had nice bold flavors. They came with the most incredible pickled eggplant & some pickled radishes. The pickled eggplant had a nice herbal flavor to it. Chef Robbie needs to bottle & sell that. Next time we have to try the Chef's Salumi selection (of 5 different Salumis) for $21.00. I also finally tried the much raved about Gnocchi with duck ragu. It is worth all of the accolades. This has got to be the lightest most pillowy gnocchi I have ever tasted. My wife tried the Scallops with fennel, blood orange, & pistachio. It sounds like a weird combination, but all of the ingredients went very well together.

Viaggio also offers a Prezzo Fisso menu, which is a bargain at $53.00 for 4 courses. Please note that each course is a smaller portion than if you were to order it a la carte (except for the secondi/main course which is a full portion).

Some other excellent dishes that my wife & I have had in the past are Fried Calamari, Kabocha Squash Cappellacci (which was just removed from the winter menu), Branzino, Fried Cauliflower with romesco & charred lemon, the excellent tagliata (sliced steak) cooked perfectly medium rare with some nice crispy roasted potatoes with a tasty cippolini agrodolce sauce, the amazing Onion Focaccia loaded with caramelized onions with a great dipping oil, and the excellent chicken with the creamiest polenta. The skin was amazing & crispy with a shiny lacquer like finish.

I highly recommend this BYO restaurant if you are near the area.

Below are some links to reviews & the web site.

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