Savory Summer BBQ Three Distinct Ways at Oceanside Eateries
Enzo Mistretta hails from the small town of Bagheria in Sicily. His Italian roots are at the core of his passion for all things culinary. Enzo came to the United States to work for his uncle, a successful restaurateur, before settling in Oceanside to open his own establishment. At his Rancho Del Oro Shopping Center location, Enzo incorporates Italian spices, quality meats and organic vegetables to build big flavor into the staple American classic.
Of course craft beer is the perfect complement to scrumptious BBQ and Enzo’s carries a nice rotating selection on tap. The hearty menu also features farm fresh salads, savory flatbreads, Angus beef burgers and comfort food favorites such as sweet potato fries and mac & cheese. Tempting desserts include warm apple cobbler and bourbon pecan pie.
Locals flock to the daily happy hour along with the popular Taco Tuesday. Enzo’s also offers ample family pack options, takeout and catering.
Owner Felix Barry was born and raised in Alabama where home cooking from the heart and Southern style hospitality are part of the fabric of the culture. At his Oceanside restaurant, Felix wants you to feel the love in his food and be part of his extended restaurant family.
To that end, Felix is passionate about using top quality meats and ingredients in all of his dishes and customers can taste the difference. The menu features authentic slow-cooked barbecue cooked in a genuine hickory wood-burning pit. Sides range from black-eyed peas to candied yams to coleslaw. Other standouts are the house made cornbread and chicken & waffles. Children love the kid’s menu with yummy catfish nuggets and grilled cheese. Everyone will want to save room for the enticing desserts such as apple pie, sweet potato cheesecake or peach cobbler.
Sundays are popular for brunch and all-you-can-eat catfish all day.
At That Boy Good, Chef/Owner Mark Millwood draws from his family heritage and years of culinary experience to recreate Southern charm and style here in town. All of his Mississippi-inspired tasty food is made from scratch everyday with love such as the succulent smoky ribs and addictive bacon. As Mark’s wife and Co-Owner Kim comments, “Our meats are rubbed with Chef Mark’s special blend of seasonings and slow smoked in our cookshack smoker. You will not find truer southern goodness in Southern California.”
The Millwoods sell mild and hot BBQ sauces in mason jars out of the restaurant and are in the process of mass production to market online and to stores. Other products in the works are meat rub, catfish breading and chicken breading.
And exciting news for Oceanside! The Millwoods are opening a new Po’ Boy Shoppe early 2017 featuring sandwiches made with Leidenheimer bread imported from New Orleans and Chef Mark’s award-winning gumbo that won top honors at the 2001 Biloxi MS Gumbo Cook Off. The competition included top chefs of the Deep South.
About the Author
Jolee Pink is an Oceanside-based writer, designer and artist. She runs the popular Eat Drink SD Facebook group and is also the organizer of North County’s premier, annual culinary arts event: Foodie Fest. Her Wabisabi Green lifestyle blog focuses on art, design, food and travel. For more information, please visit wabisabigreen.com.