A popular Kensington restaurant has closed after four years, but its owners aren’t done cooking just yet.
Cantina la Martina owner Chef Dionicio Jimenez and his wife, Mariangeli Alicea Saez, announced on Instagram they will not renew the lease at 2800 D St. due to “circumstances beyond our control.”
“We’re proud to have been part of this community and will continue to uplift and support the fabric that makes it so strong. Most importantly to our amazing customers: thank you for making Cantina la Martina an oasis of culture, food, and connection,” the post continued.
The Mexican restaurant officially closed on November 2, marking the occasion with a Día de los Muertos Celebration of Life festival. Now, the duo is searching for a new location.
“We’ve focused on closing, getting everything in order and then we figure out what’s our next step,” Jimenez told What Now Philadelphia.
In the meantime, guests can still enjoy Cantina favorites at Cantina on the Go inside Human Robot in Jenkintown, a takeout location on Cottman Avenue, and at La Baja in Ambler, another Chef Jimenez restaurant blending Mexican, Asian and Mediterranean flavors. Cantina also plans several pop-up events around the city.
Cantina serves classic enchiladas, tacos, burritos and tortas, along with main courses like lamb and pork shank, grilled octopus, baked branzino and NY strip steak.
Additionally, the restaurant is holding a yard sale Nov. 4 from 2 to 7 p.m. and Nov. 5–6 from noon to 7 p.m., offering glassware, plateware, decor and other signature pieces for those who want a piece of Cantina la Martina Kensington.
For updates on pop-up events and the new location, visit the restaurant’s website and follow along on Facebook and Instagram.
Who is Chef Dionicio Jimenez?
Jimenez grew up in San Mateo Ozolco, a small town south of Mexico City, where he first discovered his passion for cooking. He started his culinary career at 14, working in a local restaurant, according to the website.
In 1998, he moved to the United States, first settling in California before making his way to Philadelphia. He worked his way up in the kitchen, starting as a dishwasher and advancing to line cook, prep cook, chef and eventually executive chef.
Now, after more than 25 years in the industry, he has opened his own restaurant, Cantina la Martina, and was named a 2023 James Beard Award finalist for Best Chef: Mid-Atlantic.
