Out & About #364 | Omurice, S'Mores Pie, and Enzo's Two Guys from Italy

​For two individuals whose visual partialities nor musical preferences cross paths, ochungg and I share fascinatingly similar perspectives on food. And maybe that's the reason why our meetups always entail eating. We tend to trek off the calories, then munch again at the next destination.

Having scoured downtown, midtown, as well as uptown and Scarborough, I suggested an unconventional type of gustatory adventure: traversing the more economic route of cooking instead of investing in someone else's business.

Following her two-hour trip into foreign territory, we joined forces to create a single serving of omurice. Leftover japchae and zucchini meant sufficient sustenance for me, so I merely took to educating myself by the ways of Cooking with Dog and Jun's Kitchen for a traditional omelet rice walkthrough.

​The result was quite satisfactory, given the meager portion of available ingredients. I hadn't exactly proven successful at recreating the flowing centre of the Kyoto-style omelet, however the delicate, fluffy centre of my slightly browned variation wasn't half bad either.

​A S'mores Pie was also on the agenda - more details about that HERE ! - , so by the time two layers of the dessert had been crafted and each pot and pan was restored to its original state, it was already approaching dinner time.

Unlike the east end of the GTA, Mississauga houses a limitless number of cuisine options, ranging from home-style Chinese to shawarma to authentic Filipino to modern Thai. The choices were vast, though a time constraint meant immediately narrowing down the closest and most unique one of them all.

​Deep Dish Pizza is a Chicago native, though this doesn't automatically mean travelling south of the border is the sole method of obtainment. Besides specialty shops in the downtown core, Mickey's Pizza in Clarkson and Enzo's Two Guys from Italy in Streetsville are your next best bets.

The greasy, unsettling atmosphere and ridiculously lengthy wait time at Mickey's had been enough to deter me from a second visit. Enzo's, on the other hand, I had missed out on the opportunity to try during one of their long weekend closures and was more than enthusiastic to visit.

​Not having even cast a single glance at the menu, I pressed the "Call" button and waited for a response. A perky voice responded at the other end almost immediately.
I briefly inquired about the preparation time for a deep dish pizza, as well as the topping options available, before relaying an odd request: Should the pizza be ready by our time of arrival, we would have it for takeout; if not, then we would dine in.

The process played out surprisingly smoothly, for we pulled open the doors to Enzo's just minutes before our order was ready.

​As a reception area had been omitted, we were a tad confused as to whether we should seat ourselves or hover about the entranceway. Thankfully, we were soon greeted by one of the members of staff and gestured to pick any table we desired.
Seating comprised of booths and tables lined with sauce-proof tablecloths. Tables of varying sizes were scattered throughout two dining areas, while an enclosed bar with high stools could be found in a narrow strip leading towards the bathrooms.

Shortly after settling into our wooden chairs, a steaming 4-Slice Deep Dish Pizza was placed before our eyes by an older member of staff. The ever-so-fragrant creation sat atop a contraption sporting one single candle, presumably to retain warmth in the pizza and enable stringy cheese pulls throughout the meal.

​Deep Dish Pizzas were offered in two sizes: 4-Slice and 8-Slice, which were priced at twelve dollars and fifteen dollars respectively. Similar to Mickey's, this "base" price included only cheese and tomato sauce, and each extra topping would incur an additional charge. But dissimilar to the Clarkson spot's varied pricing for different toppings, Enzo's fee was a constant $1.30 (for the 4-Slice) regardless

Despite having requested the smallest size available, the emerging product was more than plentiful for two people. Toppings of pepperoni, pineapple, and mushroom had been added, and each proved to play a vital part in producing a heavenly supper of fantastic aromas and exotic flavours. Pepperoni consisted of a mild kick, while the pineapple chunks provided just enough acidity to cut grease and contrast against delectable bites of cheese.
Without a doubt, Enzo's is lightyears better than Mickey's.

​Along with three sizes of regular pizza and two options for deep dish, Two Guys from Italy also offered an abundance of Italian fare including Fettuccine, Rigatoni, Ravioli, Chicken Parmesan, Panzerotti, and much more.

Service was consistent and friendly during our stay, even if a bit slow at presenting cups of ice water. Crowds were minimal on a weekday evening, but I had assumed that most diners would have wished to stay and chat leisurely instead of rushing to catch a bus.

​As always, I cannot conclude the post without mention of the washroom. Single stalls could be found behind the bar area at the depths of the restaurant. Lighting was scarce and rather yellowy, but the facilities, to my absolute amazement, were free from dust and any sort of clutter. Paper towels had been omitted for a boxy piece of apparatus that would dispense a thin cloth for hand-wiping, then recycle back inside. I suppose the fabric roll is washed towards the end of the evening, or I hope so anyway.

​I have major gripes about securing parking in Streetsville, so I was endlessly grateful that Enzo's was located in a plaza equipped with ample parking spots.

A takeout menu was snatched from the counter as we departed, because it's a given that thirty years' worth of family-operated Italian cuisine cannot be properly experienced in one rushed evening. (Don't worry, I'll update.)