Single mom of fi ve runs popular Arthur Ave. restaurant
BY JASON COHEN
Maria Di Rende grew up
in Belmont, but never in her
wildest dreams imagined she
would one day be operating
her own restaurant.
Today, the mom of fi ve
daughters runs Enzo’s at 2339
Arthur Avenue in Little Italy.
With March being Women’s
History Month, the Bronx
Times convinced Di Rende to
remove her apron and chat
with us about her success.
She and her late husband,
Enzo opened the eatery in
2005, as a café with 40 seats.
But three years ago the husband
and wife team expanded
it and has now grown it to be
one of the most popular restaurants
on Arthur Avenue,
seating 200 patrons.
Enzo’s is oftentimes listed
in ‘Where to Dine’ guides for
those visiting Little Italy in
the Bronx.
“I defi nitely feel proud, especially
proud for my husband
because this was his vision,”
Di Rende said.
The food business is in her
blood. Her father Nick owns
Calabria Pork Store at 2338 Arthur
Avenue and Enzo’s father
Enzo’s on Arthur Ave., which is run by Maria Di Rende.
Photo Courtesy Belmont Business Improvement District
owned a local shop as well.
Her family has been in Belmont
many years. Her grandparents
lived in the apartment
building that is attached
to the restaurant and Enzo’s
original kitchen was once Di
Rende’s great-grandmother’s
apartment.
She got married young - at
19. While she stayed home and
took care of the kids, Enzo attended
the Culinary Institute
of America. After mastering
his craft, the duo eventually
opened the restaurant.
come to eat,” she said.
popular place in the neighborhood,
pork chops to their fried meatballs
BRONX TIMES REPORTER,22 FEBRUARY 21-27, 2020 BTR
Sadly, a year after the restaurant
Maria Di Rende, owner of Enzo’s on
Arthur Ave.
Photo Courtesy Belmont Business
Improvement District
James E. MaQuade, Owner
Family Owned & Operated for over 60 years
3535 East Tremont Avenue
Bronx, New York
718-792-0270
www.schuylerhill.com
“My husband had the vision
of wanting to have people
Over the years, it became a
well known for its classic
Italian dishes and ingredients
from their red sauce to
with hot peppers and onions.
If funeral homes were all the same,
Ours wouldn’t be the family choice
The families of our community so often choose our funeral home. Some come to us to pre-plan
arrangements because we offer all the options and choices they desire. Others come to us at their
time of need seeking guidance, support and the certainty of a funeral service that is correct in
every way. Should your family fi nd itself in need of our services, we hope you’ll make the choice so
many in our community have.
expanded her husband
passed away from prostate
cancer.
Suddenly, she was left a
widow, with fi ve kids to raise
and a business to run.
She didn’t have her husband’s
culinary background
so juggling the responsibilities
of running Enzo’s and her
home life was not easy at fi rst.
“It’s hard, but I have a lot of
support,” she said. “I do it be
because it’s the right thing to
do.”
According to Di Rende, the
biggest adjustment was learning
the ins and outs of the
kitchen. She needed to understand
what to order and how
much and how to communicate
with the chefs.
Seating and greeting people
is one thing, but managing
the kitchen is whole other
ballgame, she emphasized.
But, more importantly, her
staff has really been helpful.
Through perseverence the
staff has successfully maintained
her late husband Enzo’s
dream.
“It starts from inside our
place,” she remarked. “We’re
like family here.”
While it’s been tough to
balance being a single mom
and running a restaurant,
she is doing her best. She still
tries to cook the traditional
family dinner every Sunday
afternoon.
“It’s my way of life,” she
commented. “I do it for my
kids. In a way it’s like my kids
lost both of their parents.”
/www.schuylerhill.com
/www.schuylerhill.com