Atlantic Ave Magazine May 2022

Peperonata with peppers, onions, tomatoes and mushrooms in a
red tomato sauce.
Cooking has been a passion of Menna’s since he was a tot. When
his parents were away, he would go into the kitchen and create
gourmet dishes for them. “My parents would come home and say,
‘who catered this meal.’ I could barely reach the stove, but I loved
cooking, it’s always been my creative outlet.”
His guests can tell. “This pasta made me feel like I was in Italy.
We have been here so many times and it’s always wonderful,” said
Maruca. His wife Judy was all smiles as the spaghetti with anchovies,
garlic, olive oil, and breadcrumbs came to the table.
One of Menna’s finest dishes is his tequila tortellini, prepared
tableside in a flame-lit pan that sparks the tequila to adhere to the
creamy light sauce. Add that to the peas, prosciutto, and Reggiano
cheese, and you have a delicious pasta that hails from the greats.
It seems Michel is always on the prowl for new dishes and new
experiences. After all, he has been in the restaurant business for 40
years. Just recently he tasted potato latkes from another restaurant.
Not impressed he quickly got out his frying pan and tried his hand
at this ethnic dish. What he came up with is a potato latke lover’s
dream. Tasty, crispy, and fresh, they seemed to disappear as quick as
they came to the table. He also added sour cream to the center fold.
For Marilyn’s birthday, Menna cooked up a rack of lamb with
roasted garlic and rosemary. It was a dream dish, she said. And she
ought to know. The Boynton Beach resident cooked delicious authentic
Italian meals for her family for years.
For Michel time does not stop. Though the restaurant business
has been hard hit by the pandemic he continues to experiment in
new ways to please guests. “I will be open for breakfast if people
want me to. I make great omelets with fresh vegetables and other
style egg dishes. People just have to call me.”
Menna is also making fresh pizzas with all the trimmings of the
pizza heritage. There is a difference between pizza and homemade
pizza, and Michel wants to show everyone the difference. Also
new at Il Contadino are fresh paninis and wraps with meats, fresh
cheese, lettuce and tomato.
Other outstanding dishes are Pork Osso Bucco that is braised all
day with tomatoes and vegetables as well Mozzarella En Carrozza.
If you are a fish lover, try the whole Branzini, baked with garlic and
wine, delicately cooked.
If you are celebrating a special occasion Menna will prepare
Cowboy Ribeye Steak Pepperonata
homemade dishes for as many people can fit inside this intimate
space. He also has over a thousand different wines from around the
globe waiting to be opened.
The Chiaprella and Maruca clan had a bottle of Napa Valley Eagle
Eye red wine that was divine. Full-bodied and smooth to the palate,
it was an excellent choice. Whatever your wine preference is,
Menna will make it happen.
That might be another reason people love dining there. “Michael
and his staff take the farm to table concept to new heights. I had
Eggplant Napoleon, wow. A fresh and delicious take on eggplant
rollatini. His presentation of veal cutlet with eggplant gave new life
to an old favorite – it was amazing. Topped it off with cannoli and
cappuccino. Best ever. This place is the real deal,” said Doug.
It’s comments like Doug’s that makes Michel smile. It is also what
makes his passion flame – not only table side – but inside his heart.
Il Contadino Ristorante
165 NE 2nd Ave.
Delray Beach
561-330-0004
Catering and take-out available
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dolce en carrozza
the famous wine wall
www.AtlanticAveMagazine.com | may 2022 | 83