The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1126069
F or New Jersey's biggest ris- ing-star chef—who can be spot- ted riding a Ducati 959 in what little he allots for freetime—it's always about "taking things to the next level." It's true, both of Felice's grandmothers were ex- ceptional cooks and his father, Joe Felice, has been a successful restaurateur for some time. But it's Felice's ambition and spunky en- ergy that's ultimately landed him among the state's elite at such a young age. So it came as no surprise to me when he called to tell me he was opening an- other Italian restaurant, Osteria Crescendo. is time, Felice has moved onto Bergen County, where the audience (and critics) are bigger. When I first pulled up to the restaurant's show- stopping corner location in the heart of downtown Westwood, I half expected to walk into Viaggio Two. But aer stepping over the ceramic black and white geometric hexagon tiles depicting the facade's "No. 36" address, it became abundantly clear that Crescendo had its own identity. A far cry from the Tuscan farmhouse interior of Viaggio, Osteria Crescendo's vibe is posh, modern and yet still has its callbacks to the old country. e space is split in two: one side for Crescendo's bar (a first for Felice) and its pristine dining room filled with details such as white marble tabletops and glasses reminiscent of Italian crasmanship. In the evenings, with a wide range of music playing, it almost seems as though you're in the heart of some hip, new NYC restaurant—albeit with a wrap- around full glass window preceding scenic views of Jefferson Ave. Much like the name "Crescendo" implies, Felice is looking to make some noise rather than simply produce a carbon copy of his highly-regarded Wayne restaurant. And at just 28, with two restaurants under his belt, he's not at all concerned with how young he or his team are. In fact, that youthful spirit is what gives Osteria Crescendo its edge. "I've always looked up to people that were super young, even if they were my boss—and especially if they had a ton of energy. at energy keeps our staff motivated. is restaurant wasn't just for me—it was for my entire staff and everyone that's been a part of Viaggio. It's the next step for all of us," Felice said. V U E N J . C O M 107