1 Place

Expand Map

1 Place

paryzer | Jan 31, 201701:48 PM     2

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.




Want to stay up to date with this post? Sign Up Now ›

Discussion Summary

More from Chowhound

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think
Table Talk Podcast

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan
Food News

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan

by Amy Schulman | Gaz Oakley wants to change your preconceived notions of veganism. His dishes, while meat- and dairy...

Check Out the 2020 James Beard Award Nominees
Food Trends

Check Out the 2020 James Beard Award Nominees

by David Watsky | The 2020 James Beard Award nominations for all chef and restaurant categories have been announced...

This Gooseberry Focaccia Is Perfect for Sour Snack Fans
Food News

This Gooseberry Focaccia Is Perfect for Sour Snack Fans

by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...

Trending Discussions


May in NYC

Updated 30 minutes ago 1 comment

NYC Omakase

Updated 7 hours ago 7 comments

Jam, Canning and Preserving 2020

Updated 8 hours ago 20 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.