Locations in Orlando: Kid Friendly

If you've ever lived south of the East-West Expressway, in the vicinity of Lake Davis, you probably remember El Rincon, a beer-in-a-bag kind of market at the corner of Mills Avenue and Gore Street. If your timing was good and you caught the place when it was open, which was frustratingly rare, you might find a loaf of white bread and a copy of the paper to go with your tallboy. But only the foolhardy would actually order a sandwich from the place.

How things have changed since Jim Ellis and Nick Massoni took over in September. El Rincon is now the 903 Mills Market, and it is the heart of a quickly gentrifying neighborhood. The once-dark grocery with bars on the windows is now brightly lit and inviting. You can have lunch or a beer at one of the outside tables and watch the traffic on Mills whiz by. Or sit inside and chat with neighbors as they come and go.

How things have changed since Jim Ellis and Nick Massoni took over in September. El Rincon is now the 903 Mills Market, and it is the heart of a quickly gentrifying neighborhood. The once-dark grocery with bars on the windows is now brightly lit and inviting. You can have lunch or a beer at one of the outside tables and watch the traffic on Mills whiz by. Or sit inside and chat with neighbors as they come and go.

903 Mills serves breakfast, lunch and dinner, and the food is worth a stop. I have yet to eat breakfast there, but the sandwiches are creative, tasty and huge (the "Grateful Bread," a combination of turkey, blue cheese, stuffing, onions and cranberry mayo on sourdough is a personal favorite); the dinner blue plates don't disappoint, and there's always a kettle of soup on.

903 Mills serves breakfast, lunch and dinner, and the food is worth a stop. I have yet to eat breakfast there, but the sandwiches are creative, tasty and huge (the "Grateful Bread," a combination of turkey, blue cheese, stuffing, onions and cranberry mayo on sourdough is a personal favorite); the dinner blue plates don't disappoint, and there's always a kettle of soup on.

Tipplers will appreciate what has to be one of the best beer selections in town. I've never seen He'Brew, Dogfish Head, Flying Dog and White Hawk together in one place before, let alone in a single cooler in a tiny neighborhood store. Wine heads (as distinguished from winos) will dig the monthly tastings.

Tipplers will appreciate what has to be one of the best beer selections in town. I've never seen He'Brew, Dogfish Head, Flying Dog and White Hawk together in one place before, let alone in a single cooler in a tiny neighborhood store. Wine heads (as distinguished from winos) will dig the monthly tastings.

In the age of the 7-Eleven, community grocery stores are a rare and wonderful thing, and this one is a gem.

Family owned and operated, established in 1998. Voted #1 Best Mexican Restaurant 2019 Orlando Weekly.

Family owned and operated, established in 1998. Voted #1 Best Mexican Restaurant Orlando Weekly 2019. UberEats and Doordash delivery available.

What do you get when you cross Starbucks with Ron Jon's Surf Shop? A coffeehouse with a faux molten volcano, 3-D surf wave, saltwater aquarium and brews with an attitude, aka Bad Ass Coffee Company.

The fantastical decor of this Hawaiian-rooted chain fits right into its I-Drive location, south of Sand Lake Boulevard – so much so that owners Tom and Linda Clark haven't heard so much as a boo about the Bad Ass name (even though there was a bit of a "brewhaha" over the Tampa store), since they opened their family business in February. The Ass reference pays homage to the donkeys used to transport the harvested beans out of the mountains. They're not just talking dirty.

Being good parents, the friendly Clark couple invested in the store so that daughter Jennifer, a fresh Florida State University graduate with a master's degree in tax accounting, could follow her dream to open a coffeehouse, because she didn't really like numbers, after all. And it's the only Bad Ass in town.

This is the place to purchase genuine Kona beans – the only coffee grown in the United States. If you're late to the Kona controversy, there's been much to-do about the sale of fake or blended varieties, even by heavyweights such as Starbucks. The hoopla comes from the fact that Kona beans only grow on a 20-square-mile area on the island of Hawaii. The constant cloud cover and rich soil generate the distinctive low-acid, full-bodied beans that claim top dollar around the world.

Bad Ass carries a variety of 100 percent Kona roasts, from lightweight American to robust French. The ultimate delicacy in the store is the "Peaberry medium-dark roast" – $22.95 for a half-pound bag, which is a totally reasonable price. Most coffee beans have two halves, but the pea berry has a single core – a natural anomaly – and they are handpicked out of the processing line. A fresh crop won't be in until February, so there's little Kona (much less pea berry) to be found anywhere, except at Bad Ass, which stocked up for the holidays.

The store carries a lighthearted line of Bad Ass-branded mugs, T-shirts, calendars, even thong underwear. There's a limited menu of "Donkey Feeds" that includes pastries, sandwiches and ice cream served seven days a week.

The website (www.badasscoffeeorlando.com) is ready for mail orders and shipping is free until Dec. 15.

We didn't review this location but you can check out the review of the Ben & Jerry's in Oviedo.

Three dozen flavors and only one of me. That was my dilemma when I stopped by Ben & Jerry's ice cream cafe at the new Oviedo Marketplace shopping mall.

The choices were lined up in neat rows behind polished glass, including old friends Chunky Monkey banana ice cream – so fresh it smelled like a field of bananas – and Cherry Garcia (life should always be like a bowl of this stuff). But there were new arrivals too, such as Dilbert's Totally Nuts – butter-almond with roasted hazelnuts and praline pecans.

The choices were lined up in neat rows behind polished glass, including old friends Chunky Monkey banana ice cream – so fresh it smelled like a field of bananas – and Cherry Garcia (life should always be like a bowl of this stuff). But there were new arrivals too, such as Dilbert's Totally Nuts – butter-almond with roasted hazelnuts and praline pecans.

I finally committed to a dreamy scoop of low-fat Coconut Cream Pie, laced with chewy coconut flakes and sweet pie crust pieces. Stored at a precise 5 degrees Fahrenheit, it was the perfect, creamy texture, and the price was right: $2.06 for a scoop, $3.99 for a hand-packed pint.

Brunch Saturday noon-3pm, Soul Food Sunday noon-6pm

If you want to have a quiet, relaxed Italian dinner for two, stay clear of the new Maitland mecca Buca di Beppo – but I mean that in a good way.

Only one month after opening on the former Bubble Room site, Buca di Beppo is a neighborhood magnet. Few people know that the name loosely translates as Joe's Basement, but they quickly understand the eatery's eclectic nature: bright and busy, bustling with an army of waiters.

Only one month after opening on the former Bubble Room site, Buca di Beppo is a neighborhood magnet. Few people know that the name loosely translates as Joe's Basement, but they quickly understand the eatery's eclectic nature: bright and busy, bustling with an army of waiters.

One oddity is that everyone who enters Buca di Beppo is marched through the kitchen, where a tag team of chefs is in constant motion. The dining area is busy in a different way. Much like the Bubble Room before it, every inch is garishly festooned with Christmas lights and souvenirs, including a reproduction of the Mona Lisa in neon curlers.

One oddity is that everyone who enters Buca di Beppo is marched through the kitchen, where a tag team of chefs is in constant motion. The dining area is busy in a different way. Much like the Bubble Room before it, every inch is garishly festooned with Christmas lights and souvenirs, including a reproduction of the Mona Lisa in neon curlers.

Visitors are encouraged to roam around the dining room to check out the billboard-style menus. (Regular ones are provided as well.) Also like the Bubble Room, be careful not to over order. The kitchen turns out pizzas as big as counter tops and meatballs the size of baseballs. We ordered an appetizer, two dinners and dessert, and ended up carting leftovers home in a grocery sack with handles. "Thank you for shopping with us," manager Tim Dean sometimes says as the full waddle out.

Visitors are encouraged to roam around the dining room to check out the billboard-style menus. (Regular ones are provided as well.) Also like the Bubble Room, be careful not to over order. The kitchen turns out pizzas as big as counter tops and meatballs the size of baseballs. We ordered an appetizer, two dinners and dessert, and ended up carting leftovers home in a grocery sack with handles. "Thank you for shopping with us," manager Tim Dean sometimes says as the full waddle out.

Bruschetta ($6.95) is a fine meal-starter, created from a loaf of country bread sliced in half and broiled with garlic vinaigrette. The bread has a puffy, crispy, oily quality that is tantalizing, especially when topped with the lush mixture of tomatoes and red onions.

Bruschetta ($6.95) is a fine meal-starter, created from a loaf of country bread sliced in half and broiled with garlic vinaigrette. The bread has a puffy, crispy, oily quality that is tantalizing, especially when topped with the lush mixture of tomatoes and red onions.

Nine-layer lasagna is such a big deal to prepare that it's presented as a special event every week or two. (It's worth calling ahead to time a visit accordingly.) At $21.95 and nearly a foot in length, the Buca version sizzles with secret seasonings in the marinara and is loaded with meat, ricotta and provolone cheeses; super-fresh basil adds further appeal.

Nine-layer lasagna is such a big deal to prepare that it's presented as a special event every week or two. (It's worth calling ahead to time a visit accordingly.) At $21.95 and nearly a foot in length, the Buca version sizzles with secret seasonings in the marinara and is loaded with meat, ricotta and provolone cheeses; super-fresh basil adds further appeal.

One of the favorite pizzas is the "arrabbiata" ($18.95), featuring a 2-foot-long cracker crust brushed with spicy oil, topped with thick slices of tangy fennel sausage, pepperoni and caramelized onions.

One of the favorite pizzas is the "arrabbiata" ($18.95), featuring a 2-foot-long cracker crust brushed with spicy oil, topped with thick slices of tangy fennel sausage, pepperoni and caramelized onions.

They were out of the "Buca bread pudding caramello" ($8.95), studded with chocolate chips, raisins and cinnamon cream, and smothered with caramel sauce. So we diverted our attention to a trio of "chocolate cannoli" ($8.95) packed with chocolate chips and candied pistachio nuts, and served in a puddle of chocolate-licorice sauce.

They were out of the "Buca bread pudding caramello" ($8.95), studded with chocolate chips, raisins and cinnamon cream, and smothered with caramel sauce. So we diverted our attention to a trio of "chocolate cannoli" ($8.95) packed with chocolate chips and candied pistachio nuts, and served in a puddle of chocolate-licorice sauce.

For now, Buca di Beppo is open only for dinner. On weekends, reservations are not just a good idea, they're essential – unless you don't mind spending an hour or two in the equally animated bar.

Stumbling out into the blinding Winter Park Village midday sun after a matinee movie, I was stunned to see an edifice that looked like a bank, where the old Dillard's used to be. The sign said The Cheesecake Factory, and I'd never heard of it. Why would a place that makes cheesecake need such an enormous building? Not one to turn down a good slice of dessert, I went to investigate.

Turns out, there are 42 other CF restaurants, which started in the late '70s in Los Angeles, everywhere from Boston to California. I'm told the architecture is fairly similar in all of them. The decor is slightly Egyptian revival -- towering high ceilings, thick weathered columns painted in hieroglyphics, dark wood and upholstered booths. There are striking accents of glass all, like textured leaf shapes on columns and red swirled lamps, and open spaces alongside cozy partitioned areas.

Turns out, there are 42 other CF restaurants, which started in the late '70s in Los Angeles, everywhere from Boston to California. I'm told the architecture is fairly similar in all of them. The decor is slightly Egyptian revival -- towering high ceilings, thick weathered columns painted in hieroglyphics, dark wood and upholstered booths. There are striking accents of glass all, like textured leaf shapes on columns and red swirled lamps, and open spaces alongside cozy partitioned areas.

The menu is almost as large as the building -- a dozen pages of appetizers, pizza, burgers and steaks, not counting the full page of cheesecakes. So doing the addition (huge place, tons of menu items, slightly gimmicky name) I was somewhat skeptical. But from beginning to end, everything was wonderful.

Our waiter advised us that "the appetizers are kinda large," which was like saying that I-4 gets a little crowded. I started with "Tex Mex eggrolls" ($7.95), crisp packages of corn, black beans, salsa, cheese and a rather spicy chicken with mellow avocado dipping cream. The massive serving was very tasty, with a nice melding of flavors.

Our waiter advised us that "the appetizers are kinda large," which was like saying that I-4 gets a little crowded. I started with "Tex Mex eggrolls" ($7.95), crisp packages of corn, black beans, salsa, cheese and a rather spicy chicken with mellow avocado dipping cream. The massive serving was very tasty, with a nice melding of flavors.

Onion rings come in a two-foot-high pile. The fillet of salmon ($15.95), a thick slice crusted with sesame and served with soy-ginger sauce, looks close to an entire fish. My "Navaho" sandwich had large strips of avocado and tender grilled chicken stuffed into real fry-bread (in Orlando?), a tasty bargain at $8.95. And the Thai lettuce wraps ($8.95) were a knockout, with curry noodles, satay chicken, sprouts and more to roll into hand-sized leaves.

Ah, yes -- the cheesecake. More than 30 kinds, from regular to white-chocolate raspberry truffle to Kahlua-almond fudge. I had the "dulce de leche" caramel. There's a good reason for the takeout counter at the front; you'll want another piece by the time you hit the door.

This must be a new strategy: Make portions so gigantic that two people can't even finish the appetizers and supply shopping bags emblazoned with "The Cheesecake Factory." Then send diners out into the world as stuffed and slightly sugar-rushed ambassadors. Signs above the restaurant offer loft apartments for lease. Think of it -- just call down from bed for all the cheesecake you can hold.

Drawing crowds of the lactose-tolerant who snap it up when servers slap great heaps of ice cream directly onto a refrigerated marble counter. Then they'll fold in any number of additions, from fruit to candy bars to gummy bears.

A satisfying dark-roasted brew works well in expresso  drinks (lattes, macchiato, cappuccino) and as  a straight-up drip coffee is served in a room as simple and satisfying as the menu, with clean lines, comfortable modern furniture and just enough embellishment to make the space appealing. The pay-what-you-will model is intriguing; we hope it works out for them.

Remember all those rock songs you liked so much you just wanted to eat them up? Well, now's your chance. Emack & Bolio's is like eating rock & roll at its finest.

The company story: Amid the blazing rock & roll scene of the late '70s, Bobby Rook, an entertainment attorney cum ice cream enthusiast in Boston, creates a place to entertain rock stars after hours. They're hanging out, get the munchies, Bobby Rook makes some far-out flavors, and next thing you know he's known as Boston's ice cream man. The demand for his ice cream reaches record proportions, so he decides to open a store, but doesn't know what to call it.

"Name it after us," say Mr. Emack and Mr. Bolio, homeless men that he's done some pro bono work for. They live in the alleyway behind his store.

And thus, the first premium ice cream shop named after homeless men is born: Emack & Bolio's.

The Hard Rock Hotel location has very little grassroots flavor left in it. It is a big, flashy store with characteristic Hard Rock paraphernalia lining the walls and colorful, kitschy signs announcing the flavors. There are no homeless men anywhere to be seen. But the ice cream is still the same premium, homemade concoction, and it's really good. Not only that, but it's made from hormone-free milk.

"I'll take the Twisted Dee-Light," I said, remembering the time I asked my mom to take me to the Glendale Galleria to buy the new Twisted Sister album. I was handed an enormous scoop of chocolate ice cream laced with fudge chunks and brownies ($3.25 for one scoop); the creation of which was the brainchild of Dee Snider of Twisted Sister, the same man who brought us "I Wanna Rock!"

Deep Purple Cow is black raspberry ice cream with blueberries and black and white chocolate chips. Delicious. The signature Strawberry Fields Forever is like popping ripe berries and cream in your mouth. The lemon sorbet, We Call It Mellow Yellow, was perfectly balanced, sweet and tart.

Pistachio Ga Ga, neither cloying nor green, had real nuts. Crunch Control to Major Tom (my winner for the best flavor name ever) was good though its description was convoluted: vanilla ice cream, caramel swirl, chocolate crumbs, chocolate chips, nuts and cookies.

Emack & Bolio's also serves sundaes with homemade hot fudge, a banana split called Bolio's Banana Submarine ($6.25), ice cream floats and smoothies.

Two pieces of advice: Don't be turned off by the parking situation; they validate. And do share. The portions are huge.

Our first mistake was paying six bucks to park in the garage at Universal Studios CityWalk. That's because when we made reservations for Emeril's Restaurant Orlando, nobody told us we could park free at the Hard Rock Cafe. (Emeril's will validate valet stubs, saving $12.)

Our second mistake was forgetting to call and confirm our reservations on the day we were to dine, as we were told to do. So after hiking 10 minutes from the garage, we found ourselves turned away at the host station because we weren't on the list and there were no tables.

But there was no turning back. The host suggested that we return in several hours or go to the bar. We chose the bar, which is small but offers a view of the elaborate show kitchen where TV-celebrity chef Emeril Lagasse himself has been spotted in recent weeks, launching the latest in his restaurant family.

There's no arguing that Lagasse's adopted New Orleans flair is an attention-getter, on the tube and live. And a taste of the menu shows why his cookbooks sell by the millions. Everything we tried was flawlessly prepared and beautifully presented.

The prices are reasonable, considering the quality, except for the small portion – about three bites – of "grilled homemade andouille sausage" for $7.50. But it was the definitive andouille, thanks to Emeril's Worcestershire recipe, which is "kicked up" with anchovies and molasses. The crabmeat strudel also was a hit ($10), topped with hearts of palm and sweet-corn remoulade.

Daily specials play a prominent role, as the restaurant wants to lure the locals back for repeat visits. So far it's working, because 90 percent of the reservations come from residents, we were told. But the permanent menu is filled with incredible selections. Our favorite was the andouille-crusted Texas redfish ($22), dressed with roasted-pecan vegetable relish and teamed with shoestring potatoes.

Veal fans shouldn't miss the 14-ounce grilled chop ($27), served with cheesy grits, capocollo ham and exotic mushroom ragout. The chop was thick and thoroughly cooked but still juicy.

Attention to detail carries through to desserts. We had a luxurious trio of dark-chocolate truffle petit fours with a scoop of hazelnut ice cream ($7).

There is much to like about the casual, contemporary atmosphere, warm and spicy colors, and first-class service. Emeril's has the ingredients to hold your interest; just be sure to get those reservations straight.

I'm sure Emeril Lagasse is a nice guy, a boy from small-town Fall River, Mass., who made it good in the food trade. People certainly seem to like him. But from the looks of his second restaurant at Universal Orlando, I get the feeling he has marble fountains and paintings on black velvet in his house.

The gourmet production is called Tchoup Chop (pronounced "chop chop" and named after Tchoupitoulas Street in New Orleans, home to Emeril's flagship), serving an oddly Polynesian/Thai/Hawaiian fare in the Royal Pacific Resort, which has an Indonesian theme. Giant glass-flower-blossom chandeliers and a central lily pond dominate the wicker and stone room, and each element is impressive by itself but jarring all together.

The gourmet production is called Tchoup Chop (pronounced "chop chop" and named after Tchoupitoulas Street in New Orleans, home to Emeril's flagship), serving an oddly Polynesian/Thai/Hawaiian fare in the Royal Pacific Resort, which has an Indonesian theme. Giant glass-flower-blossom chandeliers and a central lily pond dominate the wicker and stone room, and each element is impressive by itself but jarring all together.

Much is made of the cocktail menu, which takes up more room than the entrees, but a Bloody Mary with wasabi, soy sauce and sake somehow didn't appeal to me. The dumpling box ($7) was a better choice, steamed dim sum filled with a heavy pork-and-ginger mixture. They were similar to the "pot stickers" ($8), pan-fried shrimp dumplings with dipping sauce. Both were good, but not much different from the acres of dumplings elsewhere.

Much is made of the cocktail menu, which takes up more room than the entrees, but a Bloody Mary with wasabi, soy sauce and sake somehow didn't appeal to me. The dumpling box ($7) was a better choice, steamed dim sum filled with a heavy pork-and-ginger mixture. They were similar to the "pot stickers" ($8), pan-fried shrimp dumplings with dipping sauce. Both were good, but not much different from the acres of dumplings elsewhere.

The "creative clay pot of the day" ($18), offering firm fish (salmon on this night) with vegetables in a deep fish broth and overcooked rice, was an interesting dish but not particularly creative. A shame, since the kitchen is capable of glory. It's wonderful to discover new flavors, and the Kona-glazed duck ($22) was an outrageous combination of rich duck breast coated in caramelized coffee.

The "creative clay pot of the day" ($18), offering firm fish (salmon on this night) with vegetables in a deep fish broth and overcooked rice, was an interesting dish but not particularly creative. A shame, since the kitchen is capable of glory. It's wonderful to discover new flavors, and the Kona-glazed duck ($22) was an outrageous combination of rich duck breast coated in caramelized coffee.

The tuna salad ($9) consisted of ribbons of seared tuna served with sprouts and crisp cucumber in a vinegar/mustard sauce (good with the vegetables but overpowering the excellent fish) and garnished with a pansy blossom Ð and an aphid. I mention this bug incident not to demean the staff (it was a fresh flower and a tiny bug, these things happen), but to emphasize that the service, from manager down, has a long way to go. No apology was tendered, no visit by the wandering "suit"; the price of the salad was deducted from the bill almost as an afterthought.

The tuna salad ($9) consisted of ribbons of seared tuna served with sprouts and crisp cucumber in a vinegar/mustard sauce (good with the vegetables but overpowering the excellent fish) and garnished with a pansy blossom Ð and an aphid. I mention this bug incident not to demean the staff (it was a fresh flower and a tiny bug, these things happen), but to emphasize that the service, from manager down, has a long way to go. No apology was tendered, no visit by the wandering "suit"; the price of the salad was deducted from the bill almost as an afterthought.

There's an air of forced urgency in the constant swarming of waiters, water pourers and plate clearers, so conversation has to be done in bursts, as someone unnervingly appears at your elbow every few minutes to ask, "How is your entree? More water? Anything else?," even to the point of reading the menu to you. There are all the trappings of good service without the finesse. The Emeril folks aren't new to the restaurant trade, they should have learned something about service by now.

There's an air of forced urgency in the constant swarming of waiters, water pourers and plate clearers, so conversation has to be done in bursts, as someone unnervingly appears at your elbow every few minutes to ask, "How is your entree? More water? Anything else?," even to the point of reading the menu to you. There are all the trappings of good service without the finesse. The Emeril folks aren't new to the restaurant trade, they should have learned something about service by now.

Tchoup Chop puts on a good show, but it'll be a long journey until they're impressive.

Food and film: It's an odd combination, but it works, even if there are a few interruptions while watching the movie. Order staples like buttered popcorn, soft pretzels or chocolate-chip cookies, or get fancy with creative salads, sandwiches and pizzas. The al fresco Eden bar is a good place to grab a cocktail before the show.

It was about 7:30 p.m. on a Saturday, and Enzo's on the Lake was in its glory. Most of the tables were filled. Waiters glided through the dining areas bearing trays of Italian delicacies that perfumed the room. As the sunlight faded over Fairy Lake outside, soft candles in the restaurant threw a golden blush on the pale walls, which were filled with Picasso-style portraits. The sounds of Sade struck a note of serenity that seemed, on the surface of things, to define the mood.

But all was not as it seemed. The couple at the table next to us were debating whether to get up and leave. Having been seated 20 minutes prior, they still hadn't received a bread basket or a menu. I've heard reports of long waits at Enzo's, but we received plenty of attention from our charming waiter during most of the dinner. It was later when we found ourselves waiting about 20 minutes too long for the check, something that's not easy to overlook when you're paying upward of $100 at a restaurant that maintains its reputation as one of the area's best.

Such are the apparent contradictions of Enzo's on the Lake, a stunningly beautiful and sophisticated restaurant, oddly situated on a section of Highway 17-92 in Longwood that's clogged with convenience stores, gas stations and supermarkets. The restaurant's culinary reputation is impeccable, and we tasted the proof. But it's also the lakefront setting, lush with old Florida foliage, that draws people from metro Orlando and beyond.

Our waiter had a crisp Italian accent, and it only whets the appetite to hear lilting, lyrical descriptions of zuppa del giorno (soup of the day) and to hear shrimp referred to as gamberoni.

We started off with a huge platter filled with cozze (mussels), peeking out of glossy, black shells ($9.80). There was a classic broth of white wine, tomatoes, olive oil, garlic and a touch of red pepper. The simple treatment enhanced the tender flavors of the mussel flesh. Next we tried the traditional wedding soup (pastina in brodo, $4.75), a clear consomme in which floated delicate veal meatballs, pasta and chopped carrots and celery.

Gamberoni alla verdure is an excellent choice for shrimp lovers ($25). Four jumbo shrimp are accented by a sauce of Pernod French liqueur, served alongside a dome of moist spinach risotto. And the ravioli al sugo entree is notable mainly for the wide, flat pasta pillows that are lightly stuffed with spinach, chicken and ricotta ($17.50). The accompanying Neapolitan veal sauce is a specialty of owner Enzo Perlini.

Dessert would have been nice, but we grew tired of waiting for the check and settled for a cappuccino instead.

Although you may experience some delays in service while navigating the menu, Enzo's offers dinners to remember – visually, as well as tastefully.

This fully vegan restaurant features hearty, home-style fare, plus beer and wine. They're offering curbside pickup, via online or phone order.