The new restaurant is influenced in name and cuisine by the Trattoria da Enzo in Rome.
“The food at the Trattoria da Enzo is unlike anywhere so Jamie and I always go there when we visit Rome. I want to try and replicate some of its food like its zucchini carpaccio at Enzo & Sons,” said owner Siarah Webb.
Siarah hopes to bring a little piece of this authentic Italian food back to Brisbane in Enzo & Sons.
The menu will include regional Italian food in a fresh new way with touches of Australian cuisine mixed in. Executive chef Jonathan Bryant has created delicacies like kingfish crude with blood orange and radish, or crispy polenta with mushroom and gorgonzola.
“Customers can expect a mostly Italian menu with things like homemade, woodfired pizzas as well as touches of Australian favourites…it’s just about simple, good,” said Siarah.
The drinks menu will include eight beers on tap and regional wines. There will also be an emphasis on classic Italian cocktails, like the Garibaldi (Campari and orange juice), with Americanos and Aperol Spritzes on tap.
The space will reflect the simplicity and authenticity of the food with a laid back vibe. Features will include moody lighting, brick walls and a large courtyard. Pizzas will be cooked in the existing woodfired oven, which was installed in the space in the 1980s. Expect creative options like pork and fennel sausage with scrams and roasted onion, or prosciutto with artichoke, for di latte and dressed rocket.
Local bands will play live every Sunday.
“It’s super casual. A place where you can just get a beer and a pizza,” said Siarah.
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