At Luigi Q, one of Long Island's best Italian restaurants, consider surrendering to whatever proprietor Luigi Quarta suggests. Everything here is excellent, but the kitchen goes above and beyond with fish, seasonal vegetables, pasta and homestyle specialties from Quarta's hometown of Brindisi, on the heel of Italy's boot.
Mon-Thurs: noon-9:30 p.m.; Fri: noon-10:30 p.m.; Sat: 5 p.m.-10:30 p.m.; Sun: closed.
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In the last few years, Luigi Q has quietly established itself as one of Long Island's best Italian restaurants.
Luigi Quarta's cuisine is defined by freshness, the market, the season, the imagination.
Consider a perfectly roasted quail atop lush risotto sparked by white-truffle cream, sweet peas and porcini mushrooms; or a plump, seared sea scallop set on a buttery shiitake mushroom cap. Try paccheri, a tubular pasta similar to rigatoni, stuffed with shrimp in a light tomato sauce. Move on to the thick, pristinely crosshatched cut of swordfish, accented with rosemary and moored on spinach.
For a refreshing opener: lump crab meat wrapped with smoked salmon, looking like a flower, sprouting from a sauce akin to a haute Russian dressing. For an outstanding main course, a special of lean and juicy venison with wild rice, finished with a sangiovese-wine sauce that's sweetened with blueberries. Conclude with. housemade cheesecake, crunchy biscotti, a professional espresso, a glass of bracing grappa.