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I'll have the menu prices and other pertinent information on the bog for you later today... until then, Bon Appetit. Oh and BTW, you'll really want to catch next week's Pam's Picks - I'm featuring burgers but these arena't your "father's or grandfather's burgers" for that matter!
TTL
OK, back with you about Luigi's. I spoke with staff at the restaurant Thursday and was told they sold more spaghetti than they could remember in some time. Ah, the tasty, chunky red sauce... Hmmmmhmmmm.
Just to tell you a little more about Luigi's, the latest owner is Robert Gallman - he's a 27-year corporate restaurant business type who decided he wanted to get into the pizza/pasta business about 2 and 1/2 years ago... there have been about 5 owners since Luigi's opened in 1970. The original location is still serving up heaping helpings of pasta and brick oven pizza. Gallman says customers were worried that he would change the recipes... he says he hasn't and won't... why mess with success? Right?
Interesting to note, Luigi's pizzas aren't greasy like some I've had - there's a reason. Gallman says they triple drain all the meats before placing them on the hand-tossed crust... and if your pizza comes a little dark around the edges... Gall man refers to that as little "extra" from a well-seasoned oven. You can select from a prepared menu or build your own -there are nearly 20 toppings.
Lasagna, Fettuccine Alfredo along with Meatball and Italian subs on the menu. They even do an Italian take on the classic nacho dish. You'll definitely want to try their Ravioli Espanol, the ricotta cheese is mixed with a hint of jalapeno pepper to give just a little kick. (I could't stop eating those) A variety of salads and soups also offered.
Desserts were a pleasant surprise - in addition to the traditional Tiramisu, Luigi's features a Turtle Cheese Cake that our good friend and Luigi's frequenter, Videographer Popeye recommends... and fruit type pizza pies. I wasn't a big cooked cherry fan, but the staff talked me into trying the warm cherry concoction topped witha generous scoop of vanilla ice cream...absolutely delish! One of their "must-haves!"
Luigi's doesn't offer a fancy fine dining experience - but as I said in the video feature on the restaurant, some of the entrees tasty enough to make you think you were in a "hi-falutin' " Italian eatery.
Luigi's hours of operation: Monday - Thursday, 11 am - 9 pm; Friday - Saturday, 11 am - 10 pm. The restaurant also offers daily specials and a very reasonable kid's menu, (nothing over $3.00) Regular menu: $6-16. Dine-in and Take-out. For your convenience, the phone number is (501) 562-9863. Address: 8310 Chicot Road, Little Rock
Cash and Credit Cards Accepted
Website: None available at this time
we tryed this resturant just the other day and sad to say we were not as impressed as you had made out to be. the food was ok it was kind of average to me. But the owner and staff was real nice but i'm not sure I would drive out of my way for it.
Hey Will - appreciate your taking time to leave a note. It's regrettable your experience wasn't all you wanted it to be. But, I truly did enjoy the tomato sauce and hand-formed meatballs - they were quite tasty and the spicy fried ravioli was amazing. Also liked the fact that the pizza wasn't greasy - so it was something a little different. But hopefully, you won't give up on Luigi's or reading/leaving notes on the blog. I welcome feedback good and bad. If you're in the mood for Italian - another great place is Zaffino's in Sherwood. Home-style Italian cooking. That's if you haven't given up on my suggestions! LOL Hope you have a super weekend.
Best, Pam
The Bryant location offers a more modern and true italian feel. Gtve the Bryant location a try and you will see where Mr Gallman learned how to visit with his patrons. The owner is Hamed and knows how to make every customer feel special.
Hi Jena: Thanks for the note. I'd heard about the Bryant location - hopefully I'll get a chance to visit. Was particularly interested in featuring the original location. Didn't know about the franchise arrangement but thanks for the info. Hope you have a super weekend.
Pamela
Hey Hank: Thanks for the suggestion. As a matter of fact, I have been to "Taste of Delight" several times and I agree their food is awesome! Don't worry my dear, it's food feature worth sharing! Appreciate your taking time to write in.
Best, Pamela
Hey Kenny: Thanks for the post. Luigi's will pay you later! LOL
Hey Mary Carol: Thanks for taking the time to post a note about Luigi's. Tucked away off Chicot and the Interstate, it is a pleasant surprise. I agree, Robert and staff are some of the nicest folks I've met... adding to an already pleasurable experience. Appreciate your writing in. Best, Pamela
Hi Kelli: I didn't try the muffaleta but now you have me craving one too. Maybe next time! Thanks for the suggestion. Pam
We loved your report on Luigi's. Please give us the street address of the restaurant. Thanks.
Renate Wagner, Pine Bluff
Hey Renate: Thanks for your note - I usually post the phone number and address in a more timely fashion - sorry - got busy. It's there now. Hope you get to try it! Let me know if/when you do. Best, Pamela
October
There are currently no websites.
