Enzo Restaurant & Bar - Friends

In the News

Join Enzo and several other Boston-area chefs for the "The Trash Fish Dinner: The Best New England Seafood You've Never Tried", March 10 at Area Four restaurant in Cambridge, MA

Enzo is featured in the Winter issue of Edible Boston: The Feast of the Seven Fishes

Rachel Forrest, Portsmouth Herald: It's simple food, but each ingredient in each dish is made with great craft and care and it is exquisite.

The Salt, NPR's food blog: At Enzo Restaurant, in Newburyport, Mass., Chef Mary Reilly and her team are serving up barrel aged cocktails with a local twist.

Eat Boutique: Mary makes rustic Italian fare that looks beautiful, dishes that will definitely get me out of my home. Everything is made by hand, of course. ... Her menu is just the perfect length, not too long to frighten you (long menus always frighten me) and not too short; there’s enough variety to tempt all palates.

Northshore Magazine: The large bar that fronts the room invites conversation and provides a cozy spot for a casual meal—and what a marvelous, fresh-tasting, lovingly made meal it was to be.

Heather Atwood - Food for Thought:  Re-inventing cuisines with uber-regional foods is a happy edition of eating locally; Enzo in Newburyport is mastering it.

Travel Eat Love:  Our visit to Enzo Restaurant & Bar in Newburyport on Friday night makes me wish I lived in town so I could become a regular. I have had few dining experiences that were so perfect from start to finish in every way, and we literally have been talking about the food ever since.

Merrimack Valley Living Magazine: "Eat Here and Die Happy", July/August 2011

TV Diner visited Enzo! Watch Billy Costa's interview with head chef Mary Reilly

Boston's North Shore- Newcomer Enzo Restaurant and Bar, Raising the Bar on Soup!, June 14, 2011
"Owners Dave and Mary Reilly have mastered the art of bringing food, friends and community together." 

In Newburyport, Enzo Choices Are Few - But Choice, June 12, 2011
"The economy can be rough on new restaurants, but we predict Enzo will flourish."

Enzo Makes Northern Italian Even Better With Local Ingredients, March 22, 2011
"The food at Enzo is spectacular, and although we’re not unbiased, we stand behind the recommendations here."

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Contact us at 

978-462-1801 to reserve your table.

We open at 6:00 Tuesday through Thursday and 5:00 Friday through Sunday (we are closed on Monday evenings) and encourage reservations for dinner.

At Enzo Restaurant & Bar, we make an effort to work with local vendors and suppliers whenever we can.  Here are some of the people and companies that we are so happy to work with.

Our Food

We are thrilled to have The Newburyport Farmers' Market on our doorstep every Sunday. Shopping there is always an inspiration!

Meat & Seafood 

  • Tim Rocha and Kellie Brook Farm bring us fresh pork and sausage from their farm in Greenland, NH:  603-702-0342  
  • The crew at John Crow Farm raises a variety of grass-fed animals: beef, chicken, lamb, pork and more: http://www.johncrowfarm.com / 978-842-1523 / visit them every Sunday at the Newburyport Farmers' Market
  • Ray and Linda Buck raise grass-fed Angus beef at the Archer Angus farm in Chesterville, Maine:  http://www.archerangus.com / 207-491-6354
  • Liz and Jeff at Riverslea Farm ​raise goat and lamb on their farm in Epping, NH: http://www.riversleafarm.com / 603-679-2629 / visit them every Sunday at the Newburyport Farmers' Market
  • We are so proud to serve sustainably raised clams from the Woodbury family and Woodbury Shellfish: http://www.woodburyclams.com
  • Cape Ann Fresh Catch is our primary seafood supplier, bringing us seafood fresh from the dock in Gloucester, MA. Through their CSF (Community Supported Fishery) program, you can get their seafood too:  http://www.capeannfreshcatch.org 
  • Our lobster is supplied by the Eastman family and the F/V Sweet Carolyn. Eddie leads great fishing charters too! 603-918-9143
  • We get fresh seafood from boats up and down the East coast from Sea to Table:  http://sea2table.com/

Produce, Grains & Cheese

  • Shady Oaks Organics supplies us with organically grown mushrooms for our menu: http://www.shadyoaksorganics.com / visit them every Sunday at the Newburyport Farmers' Market
  • Amesbury's Middle Earth Farm provides us with beautiful greens, and interesting and super-fresh vegetables: 978-388-4470 / visit them every Sunday at the Newburyport Farmers' Market
  • Wheeler Brook Farm in Georgetown, MA is a small-family-run farm that provides us with our corn, tomatoes and other fresh veegtables: www.wheelerbrookfarm.net  /  978-352-8289 
  • Heron Pond Farm grows some of the best potatoes we've ever eaten, plus greens, onions, squashes and other delicious vegetables: http://www.heronpondfarm.com / visit them every Sunday at the Newburyport Farmers' Market
  • The Herb Farmacy raises organically grown herbs and vegetables. They supply the beautiful microgreens on our plates as well as the herbs and flowers used at our bar: http://www.theherbfarmacy.com / 978-834-7879 / visit them every Sunday at the Newburyport Farmers' Market
  • ​Four Star Farms is a family-owned farm producing wheat, buckwheat, corn and hops. We use their cornmeal in our polenta, wheatberries in our salads and pilafs, and freshly-milled flours in our pastas: http://fourstarfarms.com / 413-498-2968
  • We are honored to serve cheeses from Valley View Farm in Topsfield, MA. Elizabeth and Peter Mulholland ​produce a variety of goat's milk cheeses, using milk from their herd of Anglo-Nubian goats: http://valleyviewcheese.com / info@valleyviewcheese.com
  • Our table and fininshing oils all come from The Newburyport Olive Oil Company, right here in The Tannery. http://www.capeannoliveoil.com / 978-462-7700

Spirits & Beverages 

  • We are pleased to offer Ryan & Wood Distilleries spirits. Produced on Gloucester's Cape Ann, their Folly Cove rum, Knockabout gin and Beauport vodka are a key part of our cocktail program: www.ryanandwood.com / 978-281-2282
  • Our teas are from White Heron Tea in Rollinsford, NH.  The teas we serve are organic and loose leaf, and the selection changes seasonally:  www.whiteherontea.com / 877-501-6266
  • The brewed coffee we serve is from Port City Coffee Roasters, based in Portsmouth, NH.  Our Fair Trade selections are freshly roasted for us:  www.portcitycoffee.com / 603-433-3011

Related Partnerships

  • Signature Homes by JT Maloney has been our best friend in real estate. Normally, he works exclusively in the Lehigh Valley area in Pennsylvania, but was able to help us out with the restaurant. Definitely check him our if you're in PA looking for some quality real estate homes: http://www.jtmaloney.com/real-estate.php / 610-928-2030
  • John and Scott from Dwyer & Novack construction put up our barnboard walls, built our pew booth and cleaned up our banquette seating.  They also assisted with the redesign of the second floor bar and provided a helping hand and voice of wisdom: 978-884-9625
  • Kristina Crestin at Studio KC gave us valuable guidance and support with our interior design and  restaurant layout: www.studiokc.biz / 978-998-4578
  • Mindi and Matthias at MPG Home Design and Vintage Mashups upholstered our chairs and sewed up the cushions for our banquettes: www.mpghomedesign.com / 978-462-7500
  • We could not have put our space together without the knowledgable and unflagging support of David Hall and the entire team at The Tannery Marketplace and Hall & Moskow:  www.tannerymarketplace.com