My tips for the employees and restaurant owners:
- Food makes for everything in a restaurant. Make it good at the very least.
My husband and I went out to eat last night at this very restaurant and I must say I’m astounded. From the visuals, it seems so appealing and high quality, But when you have your food placed in front of you? Absolutely terrible things begin to happen.
Food has gone down hill in the last few years. All of the sauce taste the same. The lasagna turned to mush after they placed it on the table. As if it was frozen and they reheated it. The meat in another dish was sliced so paper thin I couldn't taste it. No flavor. The last couple of times I ordered something with chicken in it I swear there was only a few pieces. Not like a whole breast or something. Haven't been back since.
PLEASE READ THE WHOLE EXPERIENCE
It's BYOB, and it's a $4.00 bottle service per table. But the hours are great, staying open late.
We get to the dessert, we were going to get a strawberry swirl cheesecake, however it was still frozen, it’s obvious they don’t make these fresh everyday, so we ordered a turtle cheesecake, it’s quite clear that it’s been pre-made. My husband himself is a bakery chef, he was disappointed in the out come of this restaurant and so was I.
The Pasta Sampler is a good experience when it’s cooked right as it used to be, however, with the people in the kitchen nowadays? It’s an ombre effect of heat. The left side of my husbands plate was burnt to a crisp, while the right was still cold or lukewarm. Seems as though it’s really gone down hill at Luigi’s.
- When you chat, do it out of the public eye, it makes you seem as though you aren’t paying attention to your customers.
Our server, Kobe, was kind and polite, offering us dinner rolls while we waited for our meal. He came to refill our drinks when they were only half empty, he was attentive, and that was most probably one of the best things a server should be.
Anything with the white wine or white wine lemon sauce is very very good. So are the desserts. However, anything with marinara sauce tastes like canned tomato sauce from the store, and not even the good flavored kind.
- Bake pasta evenly across, it shouldn’t be that hard to do.
- Add less roasted garlic to the spaghetti and more Italian sausage and meatballs.
- Bake fresh everyday, no one needs to have cheesecake from three days ago.
One of our favorite Italian restaurants. This is a nice little mom and pop kind of place with a great menu. Most of what I have had here has been very good. Many people like to bring their own favorite wine and share a meal. Their Pizza is fantastic, and you can order it for takeout.
The Works had too much roasted garlic and basil, not to mention only one Italian sausage about an inch and a half long and one meatball around the same size, in fact, if you wanted to really get at the root of the problem, I think it’s whole basil leaves mixed into the spaghetti, I pulled 3 or 4 stems out of my mouth because of the people in that kitchen. What a shame! Full basil leaves are garnishments, not a mix in.
Now, about the food? If you happen to order what my husband and I ordered, don’t bother!
- Don’t mix whole basil leaves into your sauces.
- Kobe, keep up the great work I’m thankful for your service last night.
It’s quite clear the place is ran by young teenagers now. There was two girls gossiping at the cashier while people were waiting for their bills to be picked up. I ordered “The Works” from the spaghetti favorites section assuming it was going to be one of the best, and that’s where I went wrong, assuming this restaurant had lovely food. My husband ordered the “Pasta Sampler” from the baked pastas section.
Very good food for a great price, and the service is quick. What's not to love?!
Luigi S is a US Bar based in Belton, Texas. Luigi S is located at 2805 TX-121 Loop, Belton, TX 76513, USA.
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