Viaggio Offers a Journey for the Senses
Tony DiSalvo is a master of his craft, a man in tune to texture and flavor, and who isn't afraid to veer into uncharted territory to show guests the wondrous possibilities of the plate. His new concept allows him to be both comfortable and daring, and holds limitless possibility as the menu evolves.
By Lauren Duffy ( SanDiegoRestaurants.com )

"The starter we loved best was a work of creative comfort food, the creamy celery-root soup .... is just the kind of food San Diego needs more of, sensual and approachable, but unexpected."

"The entrees were even better that the starters -- no let downs, no coasting, Muscovy duck breast was the canvas for a dish so brilliant it struck us as funny. The breast slices were "rosy" as ordered, tender and rich, rubbed with a star anise and accompanied by parsnips and a sweet kumquat confit in which each dainty-slice of fruit was individually visible ... this was cocoa and game bird reduced to essentials, a logical but original combination that tasted stunning."

“Crispy Jidori Chicken was another killer. The skin was crisp as advertised and the tender meat tasted the way chicken use to taste.”

“This is the best cod I have ever tasted.”

“So if you value cooking for its creativity as well as it sensuality, consider going to Jack's Dining Room and ordering too much, to take home leftovers and taste them again with your full concentration engaged. Amazing Stuff.”