Issue link: http://www.e-digitaleditions.com/i/856465
Photos: Kelli Uldall 248 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 7 Risotto Nero di Venere with Scallops, Asparagus, and Prawns on a Bed of Pea Purée San Carlos between Ocean and 7th Carmel • 831/624-6545 www.enzocarmel.com good taste San Carlos between Ocean and 7th San Carlos between Ocean and 7th Enzo Ristorante Italiano nzo Pagano's new restaurant in Carmel is an orchestrated reminder of his homeland in Calabria, Italy, the toe of the boot that kicked Sicily into the turquoise Tyrrhenian Sea. From the white-sand Carmel Beach nearby, to the charming patio draped with bougainvillea, to the slow-paced rhythm of a dining room and the smell of simmering Bolognese, the eponymous Enzo recreates the sights, sounds and smells of southern Italy. Formerly Nico, the restaurant is now run solely by Pagano, who bought out his longtime par tner and now oper- ates his own Western Mediterranean parallel universe, complete with exotic servers speaking Italian. He dots the menu with family favorites, such as handmade pappardelle alla Bolognese, beef shoulder with zucchini scapece, a sweet and sour marinade with garlic and mint, and crab ravioli with a Champagne cream sauce. The renovated, ar tful interior includes a wine counter where people can gather before, during or after meals. The wine list bows to the Mediterranean wine regions, but showcases the best of California. It's all part of Pagano's design, to allow diners to linger, and to delight in his westward version of "la dolce vita." —Larry Harland E Photos: Kelli Uldall Beach nearby, to the charming patio draped with bougainvillea, to the slow-paced rhythm of a dining room and the smell of simmering Bolognese, the eponymous Enzo recreates the sights, sounds and smells of southern Italy. Formerly Nico, the restaurant is now run solely by Pagano, who bought out his longtime par tner and now oper- ates his own Western Mediterranean parallel universe, complete with exotic servers speaking Italian. He dots the menu with family favorites, such as handmade pappardelle alla Bolognese, beef shoulder with zucchini scapece, a sweet and sour marinade with garlic and mint, and crab ravioli with a Champagne cream sauce. The renovated, ar tful interior includes a wine counter where people can gather before, during or after meals. The wine list bows to the Mediterranean wine regions, but showcases the best of California. It's all part of Pagano's design, to allow diners to linger, and to delight in his westward version of "la dolce vita." E Owner Enzo Pagano