When food isn't made fresh, it can taste stale, become coagulated, or bore you with stories of days when all food was boiled by a giant using a volcano hot plate. Avoid overdone culinary conversation with today's Groupon: for $10, you get $20 worth of fresh Italian eats at Luigi's Pizza & Pasta in Plainfield.
The mealmakers at Luigi's Pizza & Pasta create made-to-order pastas, pizzas, salads and more. Spark feast fires with an assortment of zesty appetizers, including breaded calamari rings ($8.95), cream-cheese jalapeño poppers ($5.95), and breaded cheese ravioli ($5.95). Because eating from the same plate is a sign of friendship and trust that no one at your table has poisonous appendages, the antipasto salad flexes its meaty muscles for multiple mouths ($5.99 serves 1–2, $9.95 serves 3–4) with a heap of romaine lettuce, genoa salami, ham, mozzarella cheese, black olives, tomatoes, pepperoncini, red onions and italian dressing. Noodled conglomerations weave fresh meat and sautéed vegetables into their edible tapestry, as exemplified by the fettuccini alfredo primavera, with sautéed red peppers, carrots, broccoli and peas ($10.95), or the tortellini alfredo carbonara, with sautéed mushrooms, peas and canadian bacon ($10.95).
Like books, Luigi's pizzas come in various thicknesses, from the Cliff's Notes-y thin crusts to Russian-novel deep dishes, and provide a more tactile experience than gnawing on a Kindle. The barbecue-chicken specialty pizza ($13.50 for a medium) drizzles grilled poultry pieces with sweet barbecue sauce, bacon and mozzarella, and in a show of good faith, chivalrous chefs will add pineapple upon request and at no extra cost.
At Luigi’s red-and-white walls and curtains keep surfaces matching sauces and traditional café tables. Guests can prolong their stay by playing condiment chess on the red-and-white-checkered tablecloths, taking care not to flip the table in bitter defeat after pepper unexpectedly checkmates the parmesan.
Luigi's Pizza & Pasta
Luigi's Pizza & Pasta's owner, Michael Maretick, was featured on Chicago's Best for his popular deep dish pies, which have been a local favorite for nearly 40 years. Each one starts with made-from-scratch pizza dough, then cheese, followed by a generous serving of Luigi's secret house-made sauce. Additional toppings include green peppers, mushrooms, black olives, and giardiniera, plus a pie-sized sausage patty that ensures a bite of sausage in every bite. To complement their renowned deep dish pies, Michael and his team also craft thin crust ones, too, and, upon request, they can even make an extra-thin crust pizza for fans of that style or anyone trapped inside an outgoing mail box.