Luigi's Pizza

»Anyone

Just stumbled across Luigi's on 5th ave recently. This is far above average NYC pizza made with quality ingredients and much attention to detail.

about the pizza:

thinner, very crispy crust with some small spots of char on the bottom (yum) . The pies are cooked directly on brick.
sauce was delicate, light, sweeter and fresher-tasting than most
toppings (onion, pepper, soppressata) were...+READ Just stumbled across Luigi's on 5th ave recently. This is far above average NYC pizza made with quality ingredients and much attention to detail.

about the pizza:

thinner, very crispy crust with some small spots of char on the bottom (yum) . The pies are cooked directly on brick.
sauce was delicate, light, sweeter and fresher-tasting than most
toppings (onion, pepper, soppressata) were cooked perfectly, and the onion and pepper were finely diced which made an average portion go a long way in flavor and texture.
the slice was well balanced and cooked to perfection.

reasonably-priced. a cheese pie is 12 bucks!

Does anyone else have experiences with this spot?-COLLAPSE / REPLY (1 Reply) (by NickLyons, created October 30, 2011)

I'm frequently puzzled by responses to these sort of inquiries. We should be directing the OP to things that are best in and/or unique to Bklyn (and other boros). I'm happy to see this is mostly the case in this thread.

However, if there's a shortage of true Mexican food in SF, I'd direct the OP to any 5th ave/Sunset Park thread or Taco Truck thread or similar discussions about Queens. I'd...+READ I'm frequently puzzled by responses to these sort of inquiries. We should be directing the OP to things that are best in and/or unique to Bklyn (and other boros). I'm happy to see this is mostly the case in this thread.

However, if there's a shortage of true Mexican food in SF, I'd direct the OP to any 5th ave/Sunset Park thread or Taco Truck thread or similar discussions about Queens. I'd also recommend researching Central American chow, and frankly good down home Dominican. That's especially a source of what's become unique NY food kulcha.

I wouldn't recommend any SF/Tex-Mex or Sushi (and probably other Japanese cuisines), and no one has. If various Chinese cuisines are an interest, the OP would need to do some deep research here. I haven't been to SF in over a decade, but I'd hazard to guess what we have in Flushing at least might beat their Chinatown offerings.

Not sure why an SF native would have beer on their list - but, perhaps Brooklyn Brewery and Sixpoint are different enough to warrant a taste. I'd also recommend checking out tasting schedules at places like Bierkraft and Grab.

I'm always surprised by the Nathan's hate on CH, but I'll again recommend it for my favorite garlicky all beef hot dog, and unique fries, more often done correctly in the winter months. I'd also promote going to Coney for the culture and the view, both quite different than similar venues on the West Coast.

Again, I'll heartily recommend Luigi's for pizza. It's not trendy, precious, or subject to two hour waits and insane pricing. And, the OP would meet actual Brooklyn natives on either side of the counter. Tell Gio, (the big guy) you're visiting Bklyn and came to his place because of CH and you'll make a friend for life. Have a supreme slice and the gramma slice with a root beer in good old fashioned waxy cups (saying "fountain" is redundant, they don't sell bottles or cans).

Finally, I consider the bagel thing quite simple. I personally don't like Montreal bagels, and don't see the point of going to Mile End if you're looking for NY stuff, not that it's not good. (Um, Katz's would be quite appropriate on this visit, but this is the "outer" boros board.) Bagel Hole is the place to go - ask for well done and you'll get it - onion, poppy, sesame, salt, garlic, everything. I joyously eat them dry, especially around 9-10am, fresh from the second round. I agree lox (and any fish) is lackluster at this or any other local joint, in comparison to fancy modern places, or classic places in the city - Russ & Daughters, Greengrass, and the like. I feel butter, or scallion CC (I highly recommend saying "not so much", it's way more than a smear - like most bagels these days, the portions are way, way too huge), lets the flavor and especially and perhaps, more importantly, the texture come through. At this point, I know no other bagel place that makes smaller (though still large by ancient standards), or crustier bagels.-COLLAPSE / REPLY (14 Replies) (by noisejoke, created November 13, 2010)

Hello? Luigi's! REPLY (13 Replies) (by noisejoke, created June 22, 2010)

»Gio deserves a dedicated post: Luigi's is Fantastic. Let Us Give Props.

Yeah, yeah, another damn pizza post. But, what's with all the hemmin' and hawin'? We all know the usual joints around Bklyn and the city and have argued the points, fine and otherwise, into the cold ground. But, there's one place that's not received it's online due and certainly not a CH post that would come up high on a search. Luigi's is no artisinal arrivisté, and Giovanni is certainly not any...+READ Yeah, yeah, another damn pizza post. But, what's with all the hemmin' and hawin'? We all know the usual joints around Bklyn and the city and have argued the points, fine and otherwise, into the cold ground. But, there's one place that's not received it's online due and certainly not a CH post that would come up high on a search. Luigi's is no artisinal arrivisté, and Giovanni is certainly not any indifferent slice slinger.

At 5th around 20th there's little reason Slope, WT, etc. CH people shouldn't be walking, driving, FLOCKING to this humble house of wonderment.

If you haven't been there yet: get the pie with the slabs of mozz and his special basil sauce or the Sicilian with the special piquant tomato sauce. And everybody but vegetarians should start with the spectacular supreme with the slices of A&S soppressata.

So let's hear it: love it, hate it, or something in between.-COLLAPSE / REPLY (11 Replies) (by noisejoke, created November 3, 2009)

Adam - Shamefully, I've only recently begun to stop by for slices after hearing about the place for a couple years. I live in Kensington so wouldn't qualify for delivery anyway. As far as I can tell, deliveries are made by bike by one of the two kids that work there. So, there are limits but maybe some flexibility with the right sweet talk. I'd recommend hanging out a bit, and getting to know...+READ Adam - Shamefully, I've only recently begun to stop by for slices after hearing about the place for a couple years. I live in Kensington so wouldn't qualify for delivery anyway. As far as I can tell, deliveries are made by bike by one of the two kids that work there. So, there are limits but maybe some flexibility with the right sweet talk. I'd recommend hanging out a bit, and getting to know Gio. Then broach the subject face to face. Perhaps, you'll have an entree when you eventually make the call.
This might sound like a bit of work or an assignment, and I suppose it is. But, it can't hurt to hang out every couple of weeks, have a fun conversation and get to know him. I'm in the midst of that myself. I love hearing what he has to say about competitors, ingredients, scuttlebutt, pizza philosophy.
Oh yeah, and the pizza is awesome too. But you knew that!-COLLAPSE / REPLY (21 Replies) (by noisejoke, created October 30, 2009)