An authentic Italian dining experience in the heart of Chicago's lively West Loop neighborhood

We offer an elegant and charming dining experience that keeps guests coming back again and again. Our large menu of regional Italian pastas, meats and fishes is rounded out by a selection of salads, soups, and decadent desserts. Popular staples like Rigatoni with Braised Pork Gravy and Eggplant Parmesan are served alongside Executive Chef Nicolas Biscaglio’s signature interpretations of classic Italian dishes. We use only the highest quality ingredients to ensure a deliciously memorable experience!

As a hospitality-driven establishment, it’s our goal to make every guest that walks through the door feel like family. At Viaggio, we invite you to sit back, relax and enjoy!

Attending a game or event at the United Center? Our proximity to Chicago's United Center makes Viaggio the ideal choice for dinner and drinks before and after your event.

Meet the Chef...

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 Italian in Chicago. 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.

We are thrilled to have Nicolas as our chef of Viaggio in the West Loop of Chicago. 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 Viaggio.