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The individual (Credit: Dominic Perri)

The individual "pizzatini" at Luigi's has a crust that's compellingly crisp and clean-tasting. The Margherita version, topped with marinara, fresh mozzarella and basil, is especially bright. (Oct. 18, 2012)

Luigi's Pizzeria

With pizza (by the slice or whole pie) fired in a gas oven, Luigi's Pizzeria in Mineola also offers a full menu of pastas, salads and entrees.

Luigi's Pizzeria in Mineola. (Oct. 18, 2012)
(Credit: Dominic Perri)

Luigi's Pizzeria in Mineola. (Oct. 18, 2012)

At Luigi's, order at the counter and food
(Credit: Dominic Perri)

At Luigi's, order at the counter and food will be brought to your table. (Oct. 18, 2012)

Chef Charlie Keller at Luigi's Pizzeria is well
(Credit: Dominic Perri)

Chef Charlie Keller at Luigi's Pizzeria is well credentialed, and he scores with his chopped Greek and Luigi's salads and meatballs of veal, pork and beef. (Oct. 18, 2012)

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Luigi's William Colindres tosses pizza dough. (Oct. 18,
(Credit: Dominic Perri)

Luigi's William Colindres tosses pizza dough. (Oct. 18, 2012)

A trio of Adelphi University lacross team players
(Credit: Dominic Perri)

A trio of Adelphi University lacross team players -- from left, Jordann Dempsy from Baltimore, MD, Danielle Kaycox from Amityville and Taylor Haynes from Rockville Center -- share a booth at Luigi's Pizzeria. (Oct. 18, 2012)

The veal, pork and beef meatballs, dolloped with
(Credit: Dominic Perri)

The veal, pork and beef meatballs, dolloped with ricotta and basil, are lush and savory. (Oct. 18, 2012)

The individual
(Credit: Dominic Perri)

The individual "pizzatini" at Luigi's has a crust that's compellingly crisp and clean-tasting. The Margherita version, topped with marinara, fresh mozzarella and basil, is especially bright. (Oct. 18, 2012)

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