BY MICHAEL SCIVOLI | PHOTOGRAPHY BY PETER BONACCI
e first time I met Chef Robbie Felice, it was just aer the
opening of his first restaurant, Viaggio. e then 26-year-old
wowed me and my dinner companions with his house-made
pastas and big food IQ. We talked about everything from his
in-house salumi program to working in Michelin-starred
kitchens—even how the young chef used to skip class at the
Culinary Institute of America to forage for ramps and sell them
to restaurants in NYC.
Aer I nearly tasted the entire menu in one sitting, it was
obvious Felice and company had finally given Passaic County
foodies something to shout about. Viaggio was the cool kid,
the rebellious teen that got straight A's. e servers were well-
educated, the food had an identity and Felice's story was like a
good paperback page-turner every diner who walked through
the door had to know.
—28-year-old Chef Robbie
Felice opens his second
restaurant, Osteria Crescendo,
in downtown Westwood.
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