replacement stainless steel grill grates Enzos Ristorante in Hindmarsh, SA

A hearty seafood platter with Molton Bay bugs, prawns, squid and crabs.Source: James ElsbySource: NationalSteak with mushrooms and handmadeCut the chips to a table next to us.The monster of 800 grams is such a Flint-Even the biggest dinnerThe loved one at our party chose 400 grams of Scotch and looked relieved.When we graze on the delicate antipasti, those T-The bone boys have been saving space and looking at char-Light barbecue-Marble caveman cuts in from a great location overlooking chef Enzo's shiny new barbecue.The stainless steel monster, filled with an aluminum window protruding into the dining room, is a neat accessory to the new, larger kitchen Enzo has been craving in recent years.This is a smooth alternative to a large clay flame-The Argentinian of Norberto has occupied the space in the past days, but it looks like a mother of a modern barbecue using a char mixtureflame and gas.The T-The bone reflects the generosity of Enzo's $49 signature.50, with seafood number grigliata di pece, also full of value, dry smoke with good focusEvery Moreton Bay bug is baked, half, easily scooped out of their pinkGray shells, in stark contrast to a range of South Australians: grilled bright pink prawns, gorgeous little squid, crab meat diavola, relieved and a bit overdone as a sweet mash-up structure, but was forgiven for the extra thrill of the lemon BBQ flavor.The "mixed leaf salad" on the side usually steps back to the second line, but it is very crisp and beautifully dressed, cutting the richness of seafood and becoming a key part of the dish.We tasted many dishes and enjoyed them very much, but these are the lasting memories of the night, which will definitely make it to char-Barbecue lovers in northern and southern Italy reflect his young life.Enzo and his brother.of-House master Damien took a big step in January from the local famous, fascinating, dark and Uber'srustic-Italians dig further in Port Rd, and for 13 years they have challenged fashion in ways they have never had beforeChange menu and country environment.Photo With a smile, Lafite-The environment with the wine bottle and the cucina table has been replaced by a huge, mainly white, elegant space, bare brick walls and stone walls and the smell of dirt in the wood --Dome ceiling with stepsThat when-the-moon-hits-your-The atmosphere of the eyes disappeared, but there was no such compromise on the menu.Through the smooth windows, you can see Enzo carefully preparing food in the background, so everything seems to be normal in this new world.Book a few weeks in advance on the weekend so we dine on a busy Thursday with mixed crowds including a few boysThe table, apparently the big plate of Enzo, or they assume the big grill of nobeto --Fame will continue.Our preferred antipasti-Warm and thoughtful service.Each of us has a full flavor, starting with the salty flavorSweet green olives, cleverly filled with a mix of minced meat and a lovely chili dip.We were surprised when our waitress distributed the individual plump pancetta-Wrapped scallops and a withered rocket and goat tofu.The same service applies to Arancini.The saffron flavored rice ball is filled with the sweetness of the blue crab meat and the texture of the rice to a higher level.Delicious.Salad lasagna, this is retro, hot pot,Dishes like ovens-Caprino cheese baked with herbs and wine, crispy bread has been passed several times because we can't bear to leave a stain on the lovely taste.Appetizers come and go fast.We are enjoying the 2010 Kooyong pinale Pinot that was taken out of the wide cellar, but start tapping our toes for about an hour's power supply.It gives us time to notice.so-comfy short-The chair sitting in the cafe may be part of the switchup.However, each plate is worth waiting for and can be delivered efficiently at one time.Quail quail, spat chicken, duck special is another feast on the grill with delicious fillings, rich soup and a large amount of grilled vegetables.Some of the meat is a little dry, but the taste is very big. forgive me.The two veal dishes feature meat, which melts as long as it touches the tongue.One is the escalopes, with a warm salad made of willoff, broad beans, spinach and tomatoes, with the addition of the five-horned wild vegetables and parsley.Known as the favorite of the famous tenor Andrea Bocelli's 2004 visit.On this table it also impressed a strict chef friend.A traditional veal is also full of flavor.A service hiccup interrupted the dessert and three scoops of ice cream melted, so it was done before the rest of the candy arrived.Like the main course, Enzo boycotted fashion wow-Enjoy it on his dessert plate.The flavor left the best impression in a layered glass with very good tiramisu inside, so, again, the spoon clcl on the edge, grabbing every cup of coffeecreamy bite.Compared to Nut choc Cake and simple vanilla ice cream, chocolate torte does apply quickly with a smooth chocolate sauce.Despite the new elegant surroundings, the food is still realWe know that we are very suitable.--Evaluation: ENZOS RISTORANTEFood 16/20 staff 7/10 drinks 3/5X-Factor 3/5 Value 8/10 total score 37/50 address: Henderson Marsh Port Road 46, ph 8346 2786 www.Enzo Durantecom.Italian Pavilion: full permission;BYO corkage $15 Hours: Lunch: Monday to Friday, noon-3 pmDinner: Monday to Saturday, six o'clock P.M. (earlier time for entertainment center activities) owner: Chef Enzo and Damien fazarihead: antipasti, channel and facilities for Enzo fazariwheelair: $16.50-$24.50;Pasta/risotto (main course): $21-$29;Main course and grill: $29-$49.50;Dessert: $8.50-$14.50 snapshot: a more elegant new era for chef Enzo.We may be saddened by the previous atmosphere, but his food is still honest and generous and the taste is an obvious priority.