Enzo, a new Northern Italy-inspired, chef-driven steakhouse and bar concept from Andrea Montobbio and Carmine Noce, is set to debut in summer 2022 in the Town at Trilith, the community for creatives in Fayetteville, Georgia. Adjacent to Trilith Studios and its sound stages best known for film productions such as “Spider-Man: No Way Home” and “Avengers: Endgame,” Enzo will bring chef-driven seasonal flavors to the rapidly expanding development that is quickly becoming a home to film artists and other creatives.

“We’re extremely excited to have Enzo join our growing roster of chef-driven restaurants,” said Trilith president Rob Parker. “This unrivaled Italian steakhouse is sure to attract restaurant-goers from far and wide.”

The pandemic inspired two friends—Montobbio, a native of Northern Italy who has worked as executive chef at Atlanta’s Fifth Group Restaurants, STK Atlanta, and New York’s Gansevoort Hotel, and Noce, who was born in Italy and is a longtime COO and CFO in New York City’s fashion industry—to create Enzo.

“For Carmine, chef de cuisine David Gibbs and me, this is about bringing the food we loved in Italy to diners in this exciting new creative community in Georgia,” says Montobbio. “We also want to preserve what we love most about the hospitality industry. Moving forward, you can’t just give people a job. It’s about giving them a passion and a creative purpose. That’s our goal for Enzo.”

“Food and beverage have always been my passion,” explains Noce, who will serve as Enzo’s president. “During the pandemic, I had a chance to re-evaluate my life. Andrea and I share the same passions and values. We decided it was finally time to be ourselves and pursue those passions, and that’s how the adventure of Enzo began.”

Adds Montobbio, who will serve as Enzo’s co-founder and executive chef, “Due to the pandemic, our industry has been forever changed, and both Carmine and I want to preserve the artistic thinking and drive that makes the hospitality industry thrive. Our vision is larger than just opening a restaurant. We want to help save this industry we both love.”