Need a reason to indulge in a six- to eight-course chef’s tasting at acclaimed restaurant Viaggio? It’s not guaranteed, but if the house-cured Loch Etive ocean trout happens to be on chef/owner Robbie Felice’s Chef’s Bar Menu the night you’re dining there, savor every bite. It’s a small portion of seafood heaven: a silky, smooth, rich-tasting trout that is divine even without its usual dressing of whipped lemon mascarpone and cured egg yolk. This fish can float on its own. Chef’s Bar Menu costs $95.