Siarah Webb, the owner of Enzo & Sons, learned to cook in her native England. Later, before moving to Australia, she worked in New York and always wanted to tap some of her favourite bits of Manhattan’s Italian dining scene – fun and casual, simple food with a good glass of wine – for a venue of her own. She’s runs Enzo & Sons with chef Jonathan Bryant.

An unfussy fit-out leans on the site’s old bones – exposed red-brick walls, large windows, a sizeable bar and a courtyard – to create an approachable Italian eatery with a casual but dark and sexy vibe.

Enzo & Sons’ regional Italian menu is simple but delivered with the very best ingredients. Pared-back wood-fired pizzas made with fermented dough, and handmade pasta are served alongside vegetarian dishes such as zucchini carpaccio, a dish borrowed from the venue’s namesake, De Enzo, the Webbs’ favourite restaurant in Rome.

Plenty of Italian varietals feature on the wine list alongside some Australian labels. But it’s a long line-up of spritzes that take centre stage; signature drinks the Garibaldi and Campari and freshly squeezed grapefruit are the real stars of this Italian show.