Enzo's Pizza reopens in St. Andrews

PANAMA CITY — It's hip to be square in St. Andrews.

Enzo's Pizza & Grill reopened Nov. 30 on Beck Avenue, fulfilling locals' cravings for Chicago-style pizza — thin crust squares, double decker and deep dish, homemade pasta dishes and sandwiches.

Chicago native Dave Hass opened Enzo's in 2010, but the restaurant had been closed since Hurricane Michael wreaked havoc on the building Oct. 10.

"There was a complete remodel on the front; they gutted the building. It's all new stuff, besides the furniture," said Dave, as we sat inside Enzo's on Tuesday morning. "Everything is back to normal here since we opened up Friday night. They crammed this place."

Enzo's first reopened for dinner Friday, but is back to normal hours, opening at 11 a.m. daily. The building's interior is new, but the look hasn't changed.

Even longtime employee Michelle Flood is back — happily greeting regulars in the cozy neighborhood spot. While Enzo's was closed, Michelle said, she was approached by longtime customers around town with their orders.

"They would come up to me and say, 'I would like a fried pork sandwich with two pieces of bacon and Provolone,'" she said. "Best sellers are Lasagna, the Chicken Parmesan dinner, Fried Pork Sandwich, homemade soups ... but the Chicago pizza is the best you'll ever have."

On Tuesday, customer Lonna Pringle put in her pizza order for dinner before she sat at a table outside.

"I'm meeting my aunt and uncle for lunch. They moved here from Illinois, too," said Lonna, who lives in Bay Point. "I've been coming here seven years — since I moved here. It's our favorite pizza place because of the Chicago style pizza."

Dave has been in the pizza business since he moved to the area 18 years ago.

"When I first moved here I couldn't get a good pizza on the beach," he said. "The thin crust and double decker are my favorites — Supreme."

The thin crust is firm enough to stand up to the layers of homemade sauce, mozzarella, fresh sausage and pepperoni from Chicago, mushrooms, red onions, and green peppers — yet it's subtle enough to let the toppings' flavors — such as the spice from the meats — come through in every bite.

"It's ready in 10 minutes. It's Chicago style; we cut it in squares," Dave said. "Allow 15 to 20 minutes for double decker, 20 minutes for deep dish. We make our dough every day, probably four batches. We make about 100 pizzas a day, from little all the way to big ones."

Most customers get the quick thin crust for lunch, or they can call ahead.

The pizza pairs perfectly with a salad, such as the Wedge — Iceberg smothered in made-from-scratch bleu cheese dressing, radishes, red onions and bacon. After a taste, I can back up Michelle's claim that it's the "best bleu cheese in the world," and it's filling enough to leave plenty of pizza to take home for dinner.

"Yesterday it was pizza and today it's the burger," said Jason Kay, sitting at the counter on his lunch break from St. Andrew School, where he teaches PE. "I'm probably here, easy, three days a week. I was so happy yesterday when they were open. I get the burger regularly, and I do get the pizza and Chicken Parmesan. I've had the Fried Pork Chop Sandwich, and it's good, too."

Some of the recipes, such as Lasagna, are from Dave's mom and others are inspired by his hometown.

"Every year, I get a pan of Lasagna and take it home, and we have it for Christmas dinner with garlic bread," said Michelle, who also moved to the area from Chicago — but she and Dave didn't know each other there.

Michelle admits she has "a favorite in every category" on the menu — from appetizers and soups & salads, to entrees, pizza, calzones, sandwiches and desserts — including Red Velvet Cheesecake around the holidays.

"Italian beef is another Chicago staple. Every hot dog stand's got it," Dave said.

The Italian Beef begins with top sirloin butts, seasoned and stuffed with garlic, which are roasted about four hours and sliced the next day. Get it topped with Provolone or mozzarella and mushrooms on white French bread.

"If there's cheese on it, it's toasted," Dave said. "People drive from Fort Walton for the beef." 

ST. ANDREWS UPDATE

St. Andrews Coffee House now has new owners, Dennis and Holly DuBose, who are giving out hot chocolate, coffee, soup and sweets from 3-7 p.m. Fridays during Light Up St. Andrews to give guests a taste of what's to come when the restaurant reopens. "We'll have pastries we will switch up," Holly said. "I want people to see it is different." Read more about the new owners and the restaurant in the Dec. 14 Entertainer.

Amavida resumed its regular menu and hours this week.

Where: 1322 Beck Ave., Panama City

Hours: 11 a.m. to 9:30 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and 11 a.m. to 9 p.m. Sunday

Call ahead or carry out: 850-215-4562

Details: EnzosPizzaAndGrill.com 

ENZO'S PIZZA & GRILL