The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Luigi's replaces Flip Pizza in Mineola
Luigi’s Pizzeria, the successor to Flip Pizza in Mineola, opened last week with a menu of pizzas, pastas, sandwiches and entrees. The wood-burning oven has been replaced by a conventional gas-fired pizza oven. Order at the counter and your food will be brought to your table.
Charlie Keller, who cooked at Ouest in Manhattan, is the restaurant's executive chef. His “New York style” pizzas include such varieties as Grandma ($15.95), Brooklyn, made with pepperoni, sausage meatballs, mushrooms and peppers ($20.50) and spinach artichoke ($22.50). An individual 10-inch pie goes for $9.95 and can be made gluten-free for an extra dollar.
Menu items include an arugula salad with lemon vinaigrette ($8.95), a muffuletta with cured meats, provolone and a marinated olive salad ($9.95), braised pork over creamy polenta ($16.95) and pasta cacao e pepe ($10.95) with butter, olive oil, cracked pepper and Parmigiano cheese. The single house made dessert is whipped ricotta with strawberry compote ($4.95).
The place is co-owned by two teams of brothers — original Flip owners Cliff and Jonathan Magri, who also have several Nassau County Five Guys Burgers and Fries restaurants, as well as Chris and Nick Spanos whose Spanos Hospitality Group owns several Long Island Mario’s Pizza stores.
Luigi’s Pizzeria is at 526 Jericho Tpke., Mineola, 516-294-7400.