Roberto Deiaco, the chef behind Armani Ristorante and East 12th Osteria, will open his new restaurant Avena in Midtown. The grand opening is scheduled for Feb. 20.

The modern Italian menu makes use of organic and biodynamic ingredients and features highlights such as Vitello Tonnato, cooked sous vide for hours, or Crudi di Mare, with raw langoustine, Reinette apples, and citrus topped with Italian sturgeon caviar. The signature breadbasket will feature breads made with unbleached, organic Italian flour, baked fresh when you order. 

Deiaco is excited to be serving dishes with pasta prepared with  unusual flours, such as kamut, “made from the ancient grain that Egyptian pharaohs favored,” he said. Kamut will be featured in, for example, the Pantelleria Pesto and the Kamut Taglierini Pasta With Cernia Nera di Fondale (a Mediterranean black bass).

The restaurant seats 120. Guests can find a fireplace on the second floor.

Open daily for lunch and dinner.

Avena
141 E. 57th St. (at Lexington Avenue)
Midtown
AvenaRestaurant.com