Viaggio - Wayne, NJ

(Eli Paryzer) #1

We had another excellent dinner at Viaggio Sunday night. We started off with a special salad of fried cardoon with alfalfa crest, roasted garlic in a Calabrian chili vinaigrette. This was the 1st time I had Cardoon, and it was very good. It was braised for several days in garlic, chili, and other ingredients. It’s normally very bitter, but the vinaigrette was a perfect compliment to it.
We also shared our usual appetizer
of the excellent fried calamari with lemon butter, shallot, & chili.
For entrees I had the excellent & decadent orecchiette with foie gras butter & chives. It also had little chunks of foie gras in it. RGR, the foie gras queen, might even approve😉
Mrs. P had her usual Branzino al cartaccio with fregula, tomato, olive, & fried capers.

(Junior) #2

I’m a bit confused by that picture of the bronzino, is it served in a bag? I’m a fan of bronzino but I have never seen a presentation of it like that, what is it being served on?

(Eli Paryzer) #3

Yes, that is the cartoccio part (which means served in a bag). It keeps it nice & moist. They present it in the open bag, but then my wife removes the bag & puts it on the plate.

(Junior) #4

Interesting, I’ve only had grouper prepared in a bag, never seen bronzino prepared that way. Thanks for the clarification.

(Eli Paryzer) #5

You’re welcome, Junior.


Ha! I was going to say that grouper in a bag is very common in Florida…


Wow…greats pics! Were those peppers on the squid pickled and were they hot? Looks like a fine dish!

I’ve never had fish in a bag. I might have to try it. I’ve had some good chickens though.

(Eli Paryzer) #8

Thanks Johnny! Yes, the chili was pickled, but not that spicy. That calamari dish is one of my favorite appetizers.

Ths fish in the bag is good if you like a moist fish, plus they cook it together with the olives, fried capers, and fregula, so you get that nice Mediterranean flavor. The only setback is that the skin will not be crispy. It is still very flavorful though.

(Eli Paryzer) #9

We had another outstanding dinner at Viaggio (which was just named to NJ monthly top 30 restaurants in 2018; increased this year from top 25).
Besides our usual dishes, we had an incredible hand cured pastrami bruschetta, with mustard creme fraiche, mustard seeds, and ramps. Wow! The pastrami was so tender and flavorful, especially with the mustard seeds and mustard creme fraiche. This definitely isn’t Katz’ pastrami :grinning:

We also had excellent thinly sliced crispy fried squash, with malt vinegar powder, Calabrian chili cream, and salsa verde.
For an entree I had the awesome squid ink spaghetti, with jonah crab, charred corn, and a spicy jalapeno pesto sauce.

(Eli Paryzer) #10

Viaggio had a few excellent new dishes tonight.
Wild boar osso buco with saffron sofrito orzo and citrus gremolata. This was much leaner than regular osso buco and very flavorful.
Fried eggplant topped with eggplant caponata and calabrian chili.
Excellent gnocchi fritti with fig jam and gorgonzola la dolce