I have never formally eaten here. As in, I have never dined in the restaurant portion.
But ever since I was an undergrad at Pitt in 2002, I would come to Enricos for the macaroons.
To this day, when I am in town for a visit, I stop in.
Why? Because Enrico's makes the most perfect macaroon. It's heavy on coconut flakes, yet gooey. It's a macaroon miracle.
The other pastries I've sampled are equally wonderful. I guess it's time to venture down the side alley and check out the restaurant.
Kudos Enricos!