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May 23, 2013

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Luigi's Pizzeria review

Originally published: October 30, 2012 12:56 PM
Updated: October 31, 2012 8:26 PM
By JOAN REMINICK  joan.reminick@newsday.com

Photo credit: Dominic Perri | The veal, pork and beef meatballs, dolloped with ricotta and basil, are lush and savory. (Oct. 18, 2012)

Luigi's Pizzeria aims at a broader audience than its predecessor, Flip Pizza. Gone is Flip's wood-burning oven and small artisanal pies. Now, pizza is made in a gas-fired oven and may be ordered by the slice. There's a full menu of pastas, salads and entrees, too. Order at the counter, and your food will be brought to your table.

You've probably tasted both the grandma and Neapolitan slices...