Vaggio Chicago

About us

Offering irresistible Italian food since 2008


What make us unique

Viaggio’s original location, Viaggio Ristorante & Lounge resides within Chicago’s West Loop neighborhood at 1330 W. Madison Street. While the famous Meatball Salad, Stacked Eggplant, Eight-Finger Cavatelli, Rigatoni with Sunday Pork Gravy, and Pork-Chop Parmesan continue to triumph as signature dishes, Viaggio Ristorante & Lounge offers both a wide variety of classic Italian specialties and new, innovative “featured” entrées.

What make us delicious

Viaggio at the Park, located in Lincoln Park at 401 W. Fullerton Parkway slightly expands on the West Loop’s menu by offering new items such as Shrimp Scampi, Beef Carpaccio, Salmon Bruschetta, Veal Ragu, Baked Manicotti Florintine, Brick Chicken, Sautéed Lake Perch, and Branzino. Viaggio at the Park continues living up to the Viaggio motto of providing unique and memorable dining experiences by offering three essential must-haves; superior food-quality, an elegantly charming ambiance, and staff-members that make you feel like family.

About the chef


Executive Chef Nick Biscaglio

Raised in a large Italian family, Chef Nicolas Biscaglio recalls his intrigue for the culinary arts beginning at a young age. Originally from Elmwood Park, Illinois, Nick gained much of his cooking knowledge from evenings in the kitchen with his grandmother. “She helped raise my brothers and I”, Nick says, “When my brothers were watching television or playing outside, I was in the kitchen with my grandmother, helping her roll meatballs, make raviolis, and bake hundreds of Christmas cookies.”

While his grandmother certainly sparked his interest in Italian cuisine, Nick continued to expand his knowledge and expertise on his own. He attended the Cooking and Hospitality Institute of Chicago. While attending CHIC, Nick worked as a line and lead cook for various restaurants throughout the Elmwood Park and Melrose Park areas, which taught him the fundamentals of the restaurant industry.

After he graduated in 2001, Nick continued to move up in the restaurant industry. In 2005, Nick’s hard work landed him a spot as a Chef at Dolce. His leadership and culinary skills caught the attention of Rosebud Restaurants, who hired him as a Sous Chef at Ballo. There, he was able to master his skills in Italian cooking.

Ballo offered multiple opportunities for Nick to establish his name in the restaurant industry. Appearing in television segments such as WGN’s Lunchbreak and RecipeTV on NBC 5, Nick was able to demonstrate his passion for Italian cuisine.

Rosebud recognized Nick’s potential, and began to utilize his talent at many of their other restaurants. He was promoted to Executive Sous Chef at Carmine’s, a world renowned Chicago hot-spot, and Rosebud’s largest restaurant. He then began to travel from Carmine’s to Rosebud on Rush regularly. Proving himself to upper management, he was then presented the opportunity to become the Executive Chef at Carmine’s. In 2014, still with the Rosebud group, Nick was named the Executive Chef at Centro Ristorante in the heart of River North.

Wanting even more responsibility and room to flex his culinary creativeness Nick is now the Executive Chef of Viaggio Ristorante & Lounge. He attributes his success as a Chef to his positive attitude and creative nature. Nick continues to use these characteristics to inspire his staff and excite customers with the dishes he prepares daily at Centro.