|Bocconcini Cheese Wrapped in Prosciutto and Radicchio|
|Sundried Tomato and Caper Chicken with Lemon Garlic Sauce|
served with Sautéed Broccolini and Pancetta
|Affogato and Tiramisu Dessert|
After our dessert, Head Chef and Owner Vincenzo Tagliente was kind enough to take some time to talk about the personal journey which led him to opening Enzo's on 76, even though the restaurant remained absolutely packed at this point. Vincenzo was originally conceived in Italy, but was born a Canadian citizen. His father, at age thirteen, began working as a baker. Like father like son, at a similar age, Vincenzo also began working as a baker in his father's bakery. However, he took after his mother and grandmother in that he developed a passion for cooking, rather than baking, at a young age. Since then, he has been working in the industry at various restaurants - four total - for eighteen years. After a three-month soul-searching stint in Italy, Vincenzo returned to Canada where he met his co-owner Wade. From their two brilliant minds sprung the vision of Enzo's, which boasts fresh, local ingredients and true simple, Italian dining. Like a good Italian man, Vincenzo places great value on family and the home. As such, his vision for Enzo's is simple: cosy, home environment; always open; and "like my grandmother says for a good Italian pasta, keep it simple!"
If you haven't tried Enzo's yet, the new summer menu will be a perfect chance to try it out. The summer menu, from what we experienced, focuses on fresh, multi-layered flavours in light, refreshing, summer-themed dishes. Enzo's obviously strives to bring honest, innovative food to the table and with (relatively-young-for-his-success) Head Chef Vincenzo at the helm, they're doing a great job so far! Hopefully the chicken will make its way to the menu as a full-fledged main course, and if so, it is definitely worth a try!
|"Always Open" with All Eric Can Eat and Head Chef Vincenzo|
Top Pick of the Night: Lemon-garlic Chicken with Sun-dried Tomatoes and Capers