ENZO Italian Restaurant — Restaurant in Moses Lake

Went for dinner on a week night. Restaurant wasn't busy but it took 15 minutes just for our server to greet us. By the time she got there we were ready to order. ENZO doesn't offer complimentary bread with dinner, so we got bread service and calamari to start. My husband ordered a bar drink that he had to remind the server to bring him, but it was a great drink, once it arrived! Bread was cold to the touch, and the calamari was luke warm... at best. You would think the $8 dollar portion of "house made" focaccia would be served warm? The calimari was cooked perfectly, no rubber texture, and the marinara served along side was great. Despite the lack of temperature, the flavors of our appetizers were on point! Finding a hair in (not on, inside,) my bread slice was what lead us to finally say something about our disappointment. The server comped the bread and offered to bring us replacements for both appetizers. We respectfully declined as we had already eaten the majority of both dishes. Our main courses came out quickly but my husband's, again, was cold to the touch. This time we immediatley sent it back. The manager came over and offered us free desert for our troubles. When my husband's meal came out the 2nd time it was perfect. He got the Linguini Allo Scoglio and I got the Chicken Parmesian and both tasted wonderful! The prices are a bit high but we expected that. Lastly, when the check came we where charged for the desert even though the manager said it was free.. in her defense, she did fix this and gave us a $25 dollar gift card.

As a side note, I thought it was quite odd that there was a food runner that brought us all of our plates.. but the server was hardly ever around. When we tipped her I did it in hopes she has to split it with the boy who actually provided most of our service. (He brought our meals and desert, boxed our leftovers and was very attentive.)

I'm giving 3 stars because the manager was great, the service was quick (from the food runner, not our actual server), and the food and bar drink tasted great.

I just wish the food was hot! We got the $25 so maybe we will try...

I've been twice now. I really like the atmosphere, I love the music. It's a lovely place, with delightful waitstaff. The prices and portions are fine, the presentation is always lovely. I really want to like the food, because I love the menu and think it has all the potential. The first time we went was their first week open, it was super busy, so I gave them more slack. The bolognese was salty, and the big carrot chunks were a bit much, the carrots should be smaller and cooked longer to melt into the sauce, not chunky like a stew. The carbonara was especially salty. Carbonara does not need any added salt, the salty pasta water, guanciale and peccorino add plenty of salt on their own. The sauce was also broken and scrambled. The desserts and coffee were fantastic though, as was the bruschetta. This last time we went during lunchtime. The zuppa toscana was inedible it was so salty, even the bruschetta was too salty this time too. I couldn't eat either. So I got dessert because I had remembered it being delicious. The gellato was fantastic, the cannoli shell was limp and soggy, the filling had decent flavor, but again, not good enough to eat. The lemon cake that I had previously loved, was dry and not fresh tasting this time unfortunately. The coffee was still good though. I think they need to maybe ease up on the salt a bit- coming from a person who is heavy handed with salt. And the desserts I think might be hit and miss. They do have a crisp, fresh delicious cesar salad with housemade dressing that is very nice. In conclusion, I will probably give the food one more try after a while, because like I said, the potential is there and I really want to like the food. If the food doesn't improve, maybe we'll still go occasionally for a cocktail or coffee, and the music.

*editing to add that my husband and I went back yesterday with our daughter and the food was a lot better! I got the ravioli, it was perfect. My daughter got seabass, she really enjoyed it. My husband got the bolognese, the carrots were still too large and crunchy, but he ate it. And then my daughter got tiramisu, it was...

Is the actual name of this restaurant Dick’s Last Resort: Great Value Edition? You know, the one where servers roast customers on purpose? Except here, it’s not a gimmick—it’s the chef berating his own staff.

Dining at Enzo’s comes with dinner and a show—unfortunately, that show is Chef Campos publicly humiliating his employees. I’ve had front-row seats more than once to what felt like a live-action HR violation. Campos loudly mocks, scolds, and berates staff right in front of guests like it’s some kind of warped entertainment. It’s uncomfortable, unprofessional, and hard to enjoy your meal when the chef is performing what sounds like a bad reality show monologue in the background. No one deserves to be treated that way—especially not at work, and especially not in front of paying customers. It’s hard to believe upper management isn’t aware of this behavior. Or maybe worse—they are and just don’t care.

Unfortunately, the food doesn’t help the situation. It’s inconsistent at best. I’ve ordered the calamari more than once, and several times it’s shown up grey, rubbery, and smelling like it belonged nowhere near a table. The steak? Always overcooked. At this point, it feels like anyone with a grill could deliver the same.

Brunch? Slow and inattentive.

Service depends entirely on where you sit. If you’re near the bar, prepare to be forgotten—left with a glass full of melted ice while the bartender walks past like you’re part of the décor. On the other hand, if you’re seated in the front, your odds improve. There’s a gentleman server with dark hair who is a standout—friendly, upbeat, and one of the few highlights of this place.

Between the chef’s behavior, uneven food, and unpredictable service, Enzo’s just isn’t it. If Moses Lake had more dining options, I wouldn’t have come back. But after witnessing yet another Campos blowup—my time here is...