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VUE | Summer 2017

The Digest | New Jersey Magazine

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2 0 1 - 8 6 9 - 2 2 7 2 7 2 01 R i ve r R d , N o r t h B e rg e n , N J 0 7 0 4 7 For a seriously clean car. The unassuming facade won't turn any heads, but the BYO restaurant's rustic interior aesthetic quickly makes one forget the fact that they're in New Jersey. Reclaimed barn wood and brick line the walls of the 78-seat space along with Ed- ison bulbs and a chef's table which highlights the venue's open kitchen. Though the Tuscan farmhouse-like at- mosphere may give one an Italian countryside illusion, the room carries an electric Manhattan vibe, one that's indicative of the energetic young chef inside. At Viaggio you won't find typical Italian-American clichés or an overabundance of "parm" variants, but what you will find is a menu that pays homage to "how food is eaten in Italy." Felice oversaw the charcuterie program at B&B and takes the lead in Viaggio's cur- ing room; the salumi menu impresses with its duck prosciutto and bresaola. The menu also features a "primi" selection of pastas and a "secondi" selection of entrées, most notably of which is the range-free Lan- caster Amish chicken "al Mattone" which is served with fettunta and peas. The housemade pastas come to- gether well, particularly the local ramps with tagliatelle pasta and parmigiano reg- giano which Felice credits for getting him through cu- linary school even though he ironically used to skip class to sell them in NYC. In Italian, Viaggio means "journey" and it's safe to say that Felice's own journey while eventful, has only just begun. VUE ON DINING

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