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Lula Trattoria

Lula Trattoria Parma thin-crust pizza is topped with

Lula Trattoria Parma thin-crust pizza is topped with a fig compote, gorgonzola cheese, arugula and prosciutto di Parma. (Dec. 22, 2012) Credit: Johnny Simon

Lula Trattoria in Mineola is all about good taste -- or, to be exact, tastes. The buoyant restaurant is one big tasting of little plates.

Lulu Trattoria in Mineola is one big tasting
Credit: Johnny Simon

Lulu Trattoria in Mineola is one big tasting of little plates. (Dec. 22, 2012)

Lula's Trattoria, which is packed on the weekends,
Credit: Johnny Simon

Lula's Trattoria, which is packed on the weekends, is finished with plenty of polished wood. (Dec. 22, 2012)

Lula Trattoria's had a fireplace mid-restaurant. (Dec. 22,
Credit: Johnny Simon

Lula Trattoria's had a fireplace mid-restaurant. (Dec. 22, 2012)

Chef Tom Gloster, who has cooked at Rothmann's
Credit: Johnny Simon

Chef Tom Gloster, who has cooked at Rothmann's in East Norwich and Zim Zari in Massapequa Park, offers a menu divided into a dozen sections. (Dec. 22, 2012)

Lula Trattoria's sole gratinata in a lemon, butter
Credit: Johnny Simon

Lula Trattoria's sole gratinata in a lemon, butter and white wine sauce. (Dec. 22, 2012)

Lula Trattoria's gnocchi bolognese. (Dec. 22, 2012)
Credit: Johnny Simon

Lula Trattoria's gnocchi bolognese. (Dec. 22, 2012)

Lula Trattoria's linguini pescatore. (Dec. 22, 2012)
Credit: Johnny Simon

Lula Trattoria's linguini pescatore. (Dec. 22, 2012)

Branzino at Lula Trattoria is filleted and grilled,
Credit: Johnny Simon

Branzino at Lula Trattoria is filleted and grilled, then accented with lemon and pine nuts and served atop spinach. (Dec. 22, 2012)

Before diving into the full-flavored stuff, try the
Credit: Johnny Simon

Before diving into the full-flavored stuff, try the refreshing salmon crudo with shaved fennel, chives, apple, olive oil and lemon dressing. (Dec. 22, 2012)

Lula Trattoria Parma thin-crust pizza is topped with
Credit: Johnny Simon

Lula Trattoria Parma thin-crust pizza is topped with a fig compote, gorgonzola cheese, arugula and prosciutto di Parma. (Dec. 22, 2012)

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