I love great Italian food as does my husband. I have reviewed several Italian restaurants pre-pandemic with mixed results. I am happy to report that this is not a mixed in this review, just all yummy goodness.<\/p>\n
Luigi’s<\/strong> has been serving the Cy-Fair area since 1983. There is one simple reason, great homemade food at a budget friendly price. In addition it is hard to find an owner\/chef who is as present in his restaurant as Luigi himself.<\/p>\n So, let’s move on to the food and ambience. I will not deny that Luigi’s<\/strong> could benefit from some updating. However, after the last year our small restaurants have endured, this seems like a very small consideration. After perusing the menu, I ordered the manicotti and my hubs ordered the chicken parmigiana. While waiting for our meal our server brought out some freshly baked Italian bread and some aromatic olive oil and herbs to dip along with fresh bread. The bread and the dip were absolutely delicious. The bread was the perfect combination of crusty on the outside and pillow soft on the inside. Let’s just say neither were left un-eaten.<\/p>\n Shortly thereafter our entrees arrived. It is said we eat with our eyes, but our sense of smell also place a huge part in the eating experience. Our plates were not only beautiful, but smelled amazing. My manicotti came out hot and bubbling with a golden brown topping of mozzarella cheese. The first bite was a burst of flavor. The tomato sauce was tangy\u00a0 and hearty with a ton of ground beef, The pasta was cooked to perfection with enough bite, not soggy which is common with manicotti. Every bite was the perfect combination of the meaty sauce. pasta, fluffy ricotta, and mozzarella cheese. I cannot describe accurately the yumminess of this dish.\u00a0 My husband’s dish had the same attributes as mine. It looked and smelled delightful and had that beautiful golden brown mozzarella atop the breaded chicken breast. The chicken had the perfect ratio of breading to chicken. The chicken it self was pounded to a thickness that is allowed the chicken to remain moist. The mozzarella was set upon a red sauce that covered the chicken without smothering the dish. My husband asked for a specialty side instead of the normal spaghetti\u00a0 or fettucine which was substituted at no additional cost. He asked for angel hair pasta with a garlic white wine sauce. He proclaimed it was the best he had ever had, besides mine of course lol.<\/p>\n