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Italian seafood is the catch at Osteria Salina in Delray Beach

Correspondent

Osteria Salina

9 SE Seventh Ave., Delray Beach, 561-330-1237, OsteriaSalina.net

Veteran restaurateurs Tim and Cinzia Gaglio have introduced a second location of their 6-year-old original in the Hamptons, N.Y., in the former Cena Modern Italian Restaurant.

The couple, who owned Trattoria Coco Lezzone in Boca Raton, focuses on seafood dishes from the Aeolian Islands near Sicily, and Salina island is part of the archipelago. Tim also owned Coho Grille in Boca Raton.

“I spent summers in the region of Lazio with grandparents, and my husband’s family is from Sicily,” says Cinzia, the executive chef. “Octopus, swordfish, tuna and sardines are used in Aeolian cuisine, plus capers, cherry tomatoes, olives, lemons, prickly pears and pecorino cheeses.”

These ingredients play out in charred octopus ($24) and grilled line-caught swordfish ($42). Cinzia’s grandmother inspired the Misticanza di Nonna salad with aged red-wine vinegar ($18).

The specialty dessert is almond or chocolate biscotti sandwiched with gelato ($16).

Cocktails ($15) feature the watermelon-basil margarita and prickly pear mojito.

Dinner is served nightly amid Hampton Beach photos, pickled Dade County pine floors, an open kitchen and enclosed patio with an Art Basel-style gallery.

“The house was once located on the beach in Delray and was moved to its current location in 1945,” Cinzia says.

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