Robert is Italian down to the tomato sauce in his veins. He remembers playing with his matchbox cars while his mother ran their family pizzeria as he was growing up. He grew up in Columbus, Ohio, went to Ohio State and was a member of the football team. His family still has a popular pizzeria in the Columbus area.
Scott grew up in New Canaan, Connecticut, and spent a lot of time in New York City and Chicago, places that really know good pizza. Warm weather called, and he attended Arizona State University, where he got into the frozen yogurt business early in the 1980s. He has been developing restaurants ever since.
Old World tradition is reborn: Enzo's got its start when Scott, a frequent customer at Robert's pizzeria, and Robert started talking. It turns out they both wanted to start a restaurant in the Triangle. This kindled a friendship which grew into a partnership and a plan—with their combined skills and abilities, together they would create a fresh pizza concept.
When planning Enzo's, every ingredient, from sauce to crust, was put to the test. Is this the best sauce we can make? Can we make the crust even better? Does the cheese work well with the crust? Can we find local suppliers for our veggies and breads? We tested it all on friends and family till their buttons popped. Enzo's is committed to maintaining the best of 19th century family tradition with a 21st century taste experience. Enzo's is also committed to caring for the environment. We buy locally produced ingredients whenever possible. We use fuel-efficient delivery vehicles, our takeout containers are tree-free, and check out the cool recycled tabletops!
Scott and Robert each bring unique strengths to Enzo's, and are very proud of every item on the menu. This is not corporate food—these are the best recipes a legion of caring cooks, past and present, can devise.
Try some; you'll taste the love.