Video Log: Day 19, Luigi's

DAY 19: OCTOBER 19th, 2010
Luigi's (South Slope, Brooklyn) - full review


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Day 19, Pizza Month 2010 - Luigi's (South Slope, Brooklyn)

DAY 19: OCTOBER 19th, 2010

LOCATION: Luigi's (South Slope, Brooklyn)

ORDER: 1 slice of cheese, half a slice of "square", half a slice of grandma

GUEST: Garrett Palm

REVIEW:
"What makes Luigi's great," uttered a member of the clientele, "is the clientele,"

Well priced pizza, free conversation. Upon entering Luigi's you will immediately be greeted by a pizza chef. Literally greeted. Gio (short for Giovanni) talks to everyone. From school kids to the elderly, he knows 'em all. There are plenty of seats in the back of the pizzeria but if you sit back there, you can't hear what Gio is talking about, so most stand up at the counter.

"There are a lot of Luigi's in Brooklyn," said our charismatic pizza chef, "but this one was the first."

Gio's father, Luigi, passed along the pizzeria to he and his sister, Marisa. While Marisa orders the dough, Gio makes the pies. The recipes are family owned as well. Still slinging his father's cheese pies for decades, Gio recently added his own rendition of his grandma's pizza. A true family affair.

"I look at everyone in the neighborhood as part of my family too," Gio adds proudly.

And "proud" he should be. That pride plus high quality ingredients and lower than average prices is the key to Luigi's success. Combining imported Italian grated cheese with the ever rising cost of Grande Wisconsin mozzarella, it is a wonder how they can charge less than $0.50 the going the price of a slice.

I particularly like the tomato sauces, which is served in copious amounts on the grandma slice. Everything else, including the conversation, was bonus.

It's safe to say that the interiour of Luigi's hasn't changed much in its 40+ years of existence, but that adds to its charm. In a fast-paced, ever-changing city hellbent on exploiting "old school Brooklyn style" pizza, it's nice to know an old school Brooklyn pizzeria that helped create the appeal. Drop by and say, "hi."


VIDEO CLIP:

RATING:
4.03 out of 5

• VALUE:
  5/5


• AMBIENCE:
  2/3


• TASTE:
  7.5/10


• SERVICE: N/A 0/0

14.5/18 = .801 x 5 = 4.03

MISCELLANEOUS:
1. Garrett Palm and I met Gio. He's the son of Luigi and the affable guy that will likely make your pie.

2. This pizzeria is located in a part of Brooklyn not named. It's like almost Park Slope, almost Prospect Heights, and almost Windsor Terrace. Garrett just calls it "South Slope" so that's what I call it too.

DAY 4, Pizza Month 2009; Luigi's (UES)

DAY 4: OCTOBER 4th, 2009

LOCATION: Luigi's (88th St and 1st Ave)

ORDER: 1 slice of cheese

GUEST(S): Sally Schwab

REVIEW:
Best Pizzeria in the whole wide block. If you don't live on or near 1st Avenue and 88th St, go to another pizzeria. If you do, well, you're in luck - Luigi's is clean, convenient, and most likely open for business. Assuming you want pizza best described as "not bad" or "adequate" and "right here" then step right up. I would put the cheese slice I ate in the category of a low-end typical New York slice because it aesthetically fits the description, tastes ok, and hits the spot. Knowing the potential a typical New York slice has, I prefer better quality cheese, a more tomatoey sauce and something to make the crust more flavorful. But, that is why pizzerias offer condiments. Luigi's is no exception. You want a kick, add some crushed red pepper. Want some zest, go with the garlic or parmesan. I, personally, wish there were some extra virgin olive oil and some aged pecarino romano cheese but then I probably would not have been able to get a slice for $2.75.


MISC.:
1. Sally and I play on the same softball team through Zogsports. She plays second base and I play everywhere else (including the bench).

2. Afterward we played Beirut at Aces & Eights. We split when we played singles then went 1 and 2 when we played doubles. We did win the last game so we left happy.

VIDEO CLIP:


RATING:
2.36/5

• VALUE:
  2/5


• AMBIENCE:
  3/3


• TASTE:
  3.5/10


• SERVICE: N/A
  0/0

8.5/18 = .472 x 5 = 2.36