The "New Italian Kitchen" is a celebration of old-world slow-food techniques with the inventiveness and style that says Italia. With an eye on tradition and a respect for the most beloved Italian dishes, Cenzino blends the best of the old with the best of the new.
We explore the rich gastronomic culture of Italy with local produce, organic meats and new flavor palettes. Executive Chef Filomeno Vuoccolo brings the best of his native Naples up to date--for example by offering Gluten Free pasta--while retaining the charm of from-scratch slow-cooked osso bucco, now-rare handmade pastas (ravioli, agnolotti, tortelloni and tagliatelle to name a few), and house-made tiramisu, ricotta cheesecake and crema cotta.
Chef Fillipo Vuocolo