March 19, 2019
Explore The Latest Addition To Our Family: Viaggio
Just when you thought the luxury experience at Velocity Honolulu couldn’t get any more impressive, we go and outdo ourselves again. Viaggio is now open, serving world-class Italian-inspired cuisine that will inspire and satisfy.
Gregg Fraser, former Executive Director of the Hawaii Restaurant Association, leads the team as General Manager, and award-winning Chef Rodney Uyehara (pictured below) leads the kitchen as Executive Chef. The Chef hails from a family-owned Northern Italian cuisine restaurant in New Jersey; and he has led as former Executive Chef of The Bistro at Century Center, The Beach House at the Moana Surfrider Hotel and Blue Note Hawaii at Outrigger Waikiki Beach Resort.
“For me, creating the menu for Viaggio brings me full circle. I pulled from my experiences with Pacific Rim, French and Thai cuisines, along with local favorites and fresh ingredients, to design a unique flavor for Viaggio.”
— Chef Rodney
Viaggio means “journey” in Italian, and Chef Rodney plans to lead guests on “a unique culinary journey of Italian inspiration with Hawaiian flair.” The words on the menu come together just as beautifully as the ingredients in each dish. Here are just a few of the decadent dishes:
- Gnocchi Gorgonzola (pictured top)
- Polpi in Umido (Braised Octopus with Cannellini Beans)
- Filet de Manzo alla Pizzaioli
- Italian Rib Eye Steak
- Cioppino Frutti di Mare (pictured below)
In addition to an extensive menu of amazing entrees, deserts, and antipasti, Viaggio will offer one-of-a-kind signature cocktails, like the Wandering Poet with High West Double Rye Whiskey, Campari Aperitivo, and black sesame and the Traverse with Bombay Sapphire Gin, Martini & Rossi Bianco Vermouth, pineapple, Thai basil, lime juice and Fever Tree Light Tonic.
Start your journey and reserve a table at Viaggio online here.
Viaggio’s hours of operation are listed below:
Monday – Sunday (7 Days a Week)
Happy Hour: 4:00pm – 6:00pm
Dinner: 5:30pm – 9:30pm
Late Night: Friday and Saturday 9:30pm – 11:30pm