Luigi’s picks tradition over trendy any day: no experiments, only the tried-and-true. Pasta, fish, chicken, veal, lamb beef–nary a disappointment among them. An Italian flag toothpick adorns every entree. Angel hair pasta primavera is a winner, and pizza is elevated to gourmet status, such as the five-cheese gooey dream.
This article appears in May 20-26, 1998.
