Enzo y Ollie brings birria, burritos and frozen margaritas to Caxton Street
Birria tacos – have you heard of them? These crispy morsels have become a hot-ticket dish in Australia thanks to a surge in popularity online. Despite the buzz surrounding birria (which is technically a soup – don’t worry, we’ll explain), there are only a few spots in Brisbane where you can get your hands on some. Enzo y Ollie – a new Petrie Terrace eatery that recently opened on Caxton Street – is the latest to boast the crunchy and dippable riff on the taco on its menu. Throw in a host of other Mexican- and Colombian-inspired eats, a bunch of zingy margaritas and a spacious beer garden perfect for revelry, and you’ve got plenty of reasons (including birria, of course) to visit.
Things can happen quickly in hospitality. Enzo y Ollie, which opened on Caxton Street on Thursday August 12, has only been in the works since late-July. This new bar and eatery is the brainchild of event manager James Trigg and chef Fabian Alzate – two pals who found themselves at the helm of the venue after a mutual connection suggested they take over the vacant site at 25 Caxton Street. The storied spot, previously home to Statler & Waldorf and Enzo & Sons, boasted an embarrassment of riches, including a ready-made bar, exposed-brick walls, cushy leather booths, a fully equipped kitchen and a spacious beer garden at the rear. Safe to say it was a no-brainer opportunity. James and Fabian decided to jump in head first, spending the recent lockdown giving the building’s facade a fresh lick of blue and yellow paint, sprucing up the back garden, servicing the equipment and cleaning the beer lines – all the while debating the direction they believed the venue should take. After surveying the options already available on or near Caxton Street – burgers, fried chicken, Spanish cuisine and pizza – the duo has settled on Latin American cuisine, with Fabian drawing upon his experience cooking Mexican and Colombian fare as the driving force behind Enzo y Ollie’s culinary offering.
Simplicity and flexibility are two of Enzo y Ollie’s strengths – guests can swing by for a quick bite, perch at the bar for a tipple or two, get cosy in a booth with someone special or gather a group of pals around a table out front or around the back. Fabian’s menu is built to respond to each situation, with family recipes and flavours from his upbringing in Colombia filtered into a range of eats boasting generous portions. Eaters will no doubt be drawn towards the birra tacos, an increasingly popular take on the Mexican slow-cooked soup or stew traditionally made using goat. Birra tacos, also known as quesabirria (think along the lines of a taco-meets-quesadilla hybrid) folds the stew mixture (Enzo y Ollie’s version is made with shredded beef short ribs) and cheese between a corn tortilla, which is then grilled until crispy and served with a cup of broth for dipping. The rest of the menu features traditional and Cali-style burritos, loaded nachos (served with avocado sauce – a Colombian alternative to guacamole), quesadillas and sides. Those seeking a sweet treat can cap off their feast with churros and ice-cream, or sweet and savoury nachos. Enzo y Ollie’s bar is stocked with plenty of beer (including local craft plus Mexican and Colombian varieties), wine and an amply provisioned back bar, which is drawn upon to concoct a host of cocktails. Margaritas are a specialty, with a traditional variety joined by smoky mango mescal, chilli-laced and frozen variations. Resident musicians will be performing at Enzo y Ollie regularly, with Latin salsa nights, Sunday sessions and trivia nights on the cards for the coming months. An upstairs apartment space is currently being converted into a function room for private events, further expanding Enzo y Ollie’s capabilities.
Enzo y Ollie is open to the public – head to the Stumble Guide for operating hours and contact details.
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