VUE

W hen it comes to large-format though, the tomahawk ribeye is the obvious crown jewel. Felice doesn't want Osteria Crescendo to be considered a steak- house, but a big dry-age steak was the perfect way to get diners to understand the large-scale entrée vibe. "It's so rewarding to see a large party come in, order correctly and watch them all share these entrées. When we decided on large- format, I had already started the dry-age program at Viaggio so it was the perfect time to add it at Osteria Crescendo. One night I went out to eat in New Jersey and the restaurant claimed to have dry- aged steak and I just thought, 'is is nothing like a dry-aged steak.' When I was working in Vegas, I was helping out at CarneVino and I really got to see how to properly dry-age and what it does to meat. Aer working with Mario [Batali], I asked myself, 'Who the hell would ever put steak on the menu and not dry-age it?' So when I started my own production, I got to show my cooks and customers what real dry-aging flavor does. When we break these things down it smells like blue cheese, but in a good way. We knew it needed to be a showstopper. It's our most expensive dish for sure, but if you're ordering correctly and sharing with three or four people, it makes total sense." From the day he opened Viaggio, Felice was already planning for Osteria Crescendo. And there's no doubt his wheels are already turning for what's to come. But what the New Jersey- native has done in just a few short years, has helped shape the future of our state's ever- growing dining scene. And that starts with doing something different. "I get a lot of people who ask, 'Why didn't you just make Viaggio Two?' Sure it would've been successful, but I'm someone who gets bored easily. So why would I ever want to do that? To create something that's an entirely new concept—that's what it's all about. I don't work 18 hours a day to create the same thing over and over again. is was a chance for us to have some fun and really be creative. We still have people coming into Viaggio for the first time and hearing our story—that's what makes it so special. It shows a lot more love when you're creating a whole new story." Felice's larger story however, also echoes how much today's popular chefs have almost become modern day rockstars. With two of the state's top restaurants before the age of 30, it's clear that it may only be a matter of time before Felice—New Jersey's "rockstar" chef— sets his sights on a big city. "e hospitality industry is constantly changing and growing and evolving. Nowadays, you can't even go to a party or an event where there's not food or drinking. When I was younger I was more narrow-minded in that, I would create an awesome dish but now it's more about how that dish fits the vibe of my restaurant—or even what my next move is." V U E N J . C O M 111

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