Cool Cape May 2021-22

[156] food & drink
VIGGIANO’S ON SUNSET
Want to be transported to southern Italy? Take a trip to this irresistible restaurant on Sunset. Enter as friends, leave as family.
WHERE IS IT? In the colorful stretch
of buildings on Sunset Boulevard,
across from Exit Zero Filling Station.
WHY SHOULD I GO? The food
at this BYO will transport you to
southern Italy. It’s that authentic.
Viggiano’s was an instant hit after
opening in the summer of 2019 — New
Jersey Monthly named it one of the
state’s 30 Best New Restaurants.
Owner/chef Mark Viggiano is the
son of first-generation Italians — his
grandparents came to America in
the late 1800s, bringing with them
the recipes of Bel Paese, aka the
beautiful country. The best childhood
memories of Mark and his 10 siblings
center around memorable family
dinners.
Mark and his wife Lisa, a
registered nurse, already operate the
original Viggiano’s, an acclaimed spot
in Conshohocken, Pennsylvania. In
the Cape May kitchen, the concept
thankfully remains the same: familystyle
service and food made from
scratch, using fresh ingredients
sourced as locally as possible.
The menu items, though they may
look familiar, won’t taste like the
Americanized take on Italian food
you’ve likely encountered before.
“We pride ourselves on our chicken
parm,” Mark says. “It sounds simple,
but we do it to order so it’s as fresh as
possible, with the perfect amount of
crunch.”
But it’s not just the food that’s
been given the caring attention of
the owner, it’s the space. The vibe is
old-world Italian, meaning plenty of
stone and tile, all laid by Mark and a
friend.
From start to finish, this
restaurant experience has been
curated by the Viggiano family.
The cherry on top of the sundae?
Or, should we say, the powdered
sugar on top of the cannoli? There’s
plenty of free parking, which makes it
that much easier to buon appetito.
INSIDER TIP You have the option
of two entrée sizes: piccolo (feeds
one to two) or grande (feeds three to
four).
HIGHLIGHTS
Appetizer Sampler
Calamari, stuffed cheese
wedges, sausage-stuffed
mushrooms, tomato and
mozzarella.
Antipasto Plate
An Italian festival of
Kalamata olives, marinated
artichoke hearts, roasted
peppers, marinated fresh
mozzarella, Genoa salami
cones filled with basil
cream cheese, along with
prosciutto and provolonestuffed
cherry peppers,
topped with shaved
prosciutto.
Eggplant Parmesan
Viggiano’s original red
sauce and Italian cheeses.
Cavatappi and Chicken
Fresh rosa sauce.
Gnocchi with
Baby Meatballs
Sautéed in rosa sauce,
topped with ricotta.
Rigatoni with Mussels
Garlic butter, red wine
sauce.
Sautéed Veal and Shrimp
Roasted peppers,
pomodoro sauce.
Chicken Marsala
Boneless breasts sautéed
in a wild mushroom
marsala wine demi-glace.
Grilled Salmon
Cooked over open coals,
with Roma tomatoes and
capers in a lemon butter
Chardonnay sauce.
109 SUNSET BOULEVARD l WEST CAPE MAY l 609-435-5026 l viggianosbyob.com