Last week I attended an event at Viaggio Restaurant to celebrate their 1 year anniversary, and to also welcome new Executive Chef Jeffrey Vigilla.
His new menu features local ingredients incorporated into popular Italian dishes. Here is what we got to try:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqr_38Vfkjn2kTNK5MaY1qFuNlDoyNV6r3gi2xJVYUaDTJl2n_OX6GM-7bZkRkLYmIPOeyKTJXazaXiKyw93l4t_m_B7PI5r8eo2o9PVJSeWmnFgg_E_R1FfkWSbMJFCg8GIG5goGBEXT/s400/viaggio1.jpg) |
Antipasti Misto |
I never met a meat and cheese board that I didn't like! I especially loved the gorgonzola and soppressata.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicXqRsxb9_NNopTDTt74_UfF4n0_MA6su7CNZZtTFj44rVL5KOUi3wFDpBvPE8fm-dvagsK5jcthqbXe2wwHOyJcj5rw-oKVug6GmF1ldxF6XCT4vDxf1rMOo6UP91BgrRLeq3ScTl1on/s400/viaggio10.jpg) |
Crudo |
Many raved about the yuzu vinaigrette that accompanied the Nairagi Crudo.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda8qUXxLjhIhvLM4-Nbm6wmb3qR2Fj6Ra8UWjWUJMMy54Z-bJ5ZKYi87ZXPrxyuiFo7zkQCPuv8AQ4FNE0f6Kr2S7Nb3ohR7uW6_jEvw4tzHlezj4B7MAumAinZ1nOFSFg2lSrBrX11Qc/s400/viaggio9.jpg) |
Fritti |
The Fritti included calamari and Kauai Shrimp.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CTe9HV8_UNq8OeITjQLbz53KAnlQAbxjDYeeV84VvDToGNloCsRXK3kH8MPF5PGK4gBKjLoJomMiKeAxYFDIhlTwUnoxZUhGspI2cPIz0JhYktmIX4q4RTp6PVg6xIO5_TRpM1XsWN9p/s400/viaggio8.jpg) |
Polpo |
The Polpo was complemented with sauteed potatoes and a saffron aioli.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pAs6nq8U-b4C4Yg8BcVKpDCwCHQaJIZaT1OFVWLJiItA1Y2hmyb3p0ZEdT0Rwru-ogg3cuITMLAuQUyhd_8XX5D2zWF4zyVjZ3U6K3biwUzQIKobK5nbgYab3inII-Hxs4G6DO_fBYMj/s400/viaggio7.jpg) |
Tricolore |
I loved the Tricolore salad, which was full of arugula, radicchio, and endives.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSDnlaFCIF-654zXTtgE1WeVPwF8PeqMC1ZDoHFTUyvD4EPt1GivshUo7Z72tZz8V5OSGJDiGlxRWcriJ9A_DA16LRHp6KBFZZKQG75UksEBuKj1-aIIab7UaYVRHXxuwwnN-Un-Fckj1/s400/viaggio6.jpg) |
Puttanesca |
I couldn't stop eating the Puttanesca, which had a nice olive tomato spicy sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-XQCWk-c-77UL1R_SHOPa2XOF58mptATTY7rjWw7ErexCxXFrFkmYd47lIE5qKZzyDO5L8lqzJm1Lrg4fC4UvNjQNAxAGC2aYnH7UhgHoXTJcdnqHCs6AcN-rF5C2ogyPPtxI8XtYXFG/s400/viaggio5.jpg) |
Pan Roasted Kampachi |
The Pan Roasted Kampachi was accompanied by a cannellini bean confit and a lovely lemon basil oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BgRf4qthFNvzafGPVjBejXzDVn1ZFwPSPdjegoQgZ0YtPGeQj13jU8Ait4LJSF4n_D9sIREX4KNIiTmQi-lOxTbu8UC8tjXdSjEt6CEIhyphenhyphenjq9LPYtb8l24idwFWzsSDm2LrpmpHKR8_-/s400/viaggio4.jpg) |
Filet di Manzo |
The Filet de Manzo was topped with an amazing gorgonzola butter, and sat in a delicious porcini sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmhG8vOsLee12zojMwCXri4QGmHfiMFo7yRK15vq12NzcSlu4Nixiz7SD-tz10buJF65EVfkMl1KP4DxqlnDtLle3IXSwB4bZyymqSPKGtZYPqXDs__zbao2xtkwTMJwOmbQI7w_Lf2qd/s400/viaggio.jpg) |
Assorted Sorbet and Gelato |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqMuP74jrXIay65A5V9duTInQpfRVTQK7LptFel5g3o9d4gvNN1o_23910eOYhMkq6hQwN4sURIaawaGgICEb8U8DSsl63G9OH-vFQHbGodnsNvsjMb0eTtG2WFZNx2ff68-MaYyoP5T_/s400/viaggio2.jpg) |
Tiramisu |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSx1oq6pxXXB4zSEhsSyb6sgcN74WTpimperEeP70VCx6vnDBwK9ltJHHyTDJMDgJvpF54XbuREhI6aD2d_TAb8vnbcYc1u_hm0sgs5xRnhryZfteMiwMvolDFO-bk7x55CzE93EaWetXs/s400/viaggio3.jpg) |
Apple Crumble |
Of the trio of desserts, my fave was the Apple Crumble. I loved the combination of textures.
I look forward to returning to try out the rest of the new menu!
888 Kapiolani Blvd
Honolulu, HI 96813
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