We we’re seated in the ‘villa’ section which has concrete floors and a vaulted wooden ceiling. It was nicely decorated, but 1 large party made enough noise in the room that my wife and I could hardly hear each other. My comment to her was, ‘How much does it cost to sit out in the patio area.’ (ambiance 3 stars)
We had two servers stopping by every 5 minutes (1 in training maybe?) – we felt a little rushed. That coupled with the noise was the opposite of a relaxed Italian meal. (service 3 stars)
The food tasted fresh; however, both our meals were not what we expected: too much of one ingredient not enough of the traditional ingredients. (food 3 stars)
Now we know Luigi’s, not so much.
The restaurant was beautifully decorated. The servers were attentive. The food was good.
Design quirks like concrete floors and wooden ceilings make putting 20 people a mistake.
The microscopic table combined with a server in training and trainer hovering right behind made us conscious of two servers there at all times.
My veal scallopini (Saltimbocca alla Romana) came with scalloped potatoes covered with a cheese blanket and chefs vegetables. The veal had some breading and was smothered in a prosciutto and sage sauce; odd. My wife ordered the chicken parmigiana (Pollo Parmigiana allo Stile di Luigi). It was chicken smothered in a deep red tomato sauce. It was a little too much. She said maybe serve the chicken on top of a bed of pasta with a little sauce on the side.
We also kept comparing it to other restaurants in the area. Needless to say, there were other places that we like more. So we decided, Luigi’s, not so much.