Cena Brings Modern, Authentic Italian Fare And Decades Of Experience To Delray’s Atlantic Avenue
"Everyone says ‘see-nah,’ but it’s ‘chain-ah,’ which means dinner in Italian," says Tony Joseph, the general manager at Delray Beach’s new Italian restaurant just off Atlantic Avenue. While guests might confuse the restaurant’s pronunciation, its translation is well delivered.
“Dinner” is done right at Cena with dishes prepped by executive chef Antonio Montella, who has 20-plus years of experience with Italian cuisine. Favorites include the Pappardelle Al Ragu’Di Carne with braised short ribs, chanterelle mushrooms and Chianti demi-glace; and the Salmone Dell’ Atlantico In Crosta Di Mostarda, which uses a mustard coating and sits alongside red smashed potatoes, sautéed baby spinach and basil beurre blanc.
Before exploring main courses, diners should consider antipasti like the Tartar Di Tonno, a tuna tartare served with avocado, plantain chips, soy sauce and pickled ginger; or the Caprese Di Bufala, fresh Buffalo mozzarella served with heirloom tomatoes.
Joseph also emphasizes the importance of saving room for dessert, and more specifically, reserving that stomach space for the tiramisu, which arrives in a martini glass with layers of creamy mascarpone cheese and espresso-soaked ladyfingers.
Cena Modern Italian, 9 SE Seventh Ave., Delray Beach / 561.330.1237 / cenamodern.com