This spring, ENZO Steakhouse & Bar has touched down in the Delta Sky Clubs at the world’s busiest airport, as part of Delta Air Lines’s Local Flavor program, spotlighting the chefs and restaurants shaping Atlanta’s dining scene. Whether arriving or departing to the B and D Concourses at Hartsfield-Jackson International Airport, Delta Sky Club guests get a taste of Chef Andrea Montobbio’s ENZO with no reservation required.
Chef Montobbio brings a tight edit of his Fayetteville restaurant to the airport, where travelers can dig into his black garlic marinated short rib or salt-crusted beet salad with Banyuls vinegar. ENZO’s tiramisu, based on Montobbio’s mother’s recipe, will send departing travelers off to their flights full and satisfied.
For anyone who hasn’t made it out to ENZO at the Town at Trilith, the Sky Club location can serve as an introduction to Montobbio’s cuisine. Since opening, the Fayetteville restaurant has built a following for precise, ingredient-driven Italian cooking and a dining room that rarely slows down.
The timing of the Sky Club pop-up arrives as Chef Montobbio gears up for his second concept with Chef David Gibbs, Bicicletta, set to open later this spring or in early summer in Peachtree City. Bicicletta will be a more relaxed, more everyday menu, featuring 72-hour dough pizzas, fresh pastas, composed entrées, gelato and a mix of cocktails, wine, beer and grab-and-go.
