Come spring, Highland Park might as well be called the "Enrico's district" of the city.
Already a gathering spot for coffee-lovers thanks to Amy Enrico's Tazza D'Oro, the neighborhood is now welcoming Enrico Biscotti (no relation) to its Bryant Street business corridor. The Strip District staple plans to open its secondary location the first weekend in March at 5904 Bryant St., previously occupied by restaurant Reynolds on Bryant.
The location is across the street from Thai darling the Smiling Banana Leaf, and from where Point Brugge owner Jesse Seager is completing a $2.5 million property renovation with plans to open his Park Bruges bistro in the spring.
Chef Kate Romane says Enrico Biscotti is still deciding exactly how to use its new space, which seats about 50 and will include a bit of outdoor dining once the weather warms up. The location will definitely sell its namesake biscotti and be open for weekend brunch, and its ample kitchen will be the site of much wholesale baking and Flying Biscotti Catering work. The location's basement area may be used as a banquet room, and also in some capacity for Carlo's Garage Winery, which currently operates out of the Strip District's garage.
Though Enrico's Highland Park location will not officially open until March, it already opened its doors during last week's blizzard. For two particularly snowbound days, the cafe set up a sort of high-class soup kitchen, serving neighbors free, fresh helpings of homemade focaccia, beans and greens, and soup (pasta e fagioli, lentil veal, carrot ginger). The response was better than anticipated, says Romane--some 60 folks showed up to welcome the new eatery, finding out about it through Facebook, Twitter and word-of-mouth alone.
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Writer: Caralyn Green
Source: Kate Romane, Enrico Biscotti
Photograph courtesy Enrico Biscotti