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Less of a palate pleaser in the ingredient department was the white pizza topped with Long Island littleneck clams, garlic, oregano, and Romano cheese. DiMeo assured me that the clams are shucked daily in-house and delivered fresh each Tuesday. Yet on a Thursday-night visit, the clams came minced finer than the garlic and packed a brackish and fishy bite. It's a shame for freshly shucked clams to taste so similar to canned.
Service was friendly but inattentive at times. A neighboring party was seated after us — yet ordered, received food, and even paid the bill before we placed our order. "The service is horrible, isn't it?" our young male server joked after finally arriving to the table. It was hard to stay frustrated since he seemed genuinely apologetic for the delay, so we followed his suggestions to try some of the nonpizza fare. He sold us on the appetizer of mozzarella in carrozza ($5.95), which he described as "a really delicious deep-fried grilled cheese." Carrozza translates as "in a carriage," so our waiter's description was fairly accurate; generous slices of oozing mozzarella arrived sandwiched between fried white bread. A side of chunky tomato dipping sauce added bite to this decadent starter.
For an informal pizzeria, Luigi's offers an extensive wine list. Varietals range from inexpensive selections by the glass to specialty bottles costing upward of several hundred dollars. I opted for the Tiiziano chianti ($9 a glass); the smoky berry flavor complemented the carrozza's fiery marinara dipping sauce. And of course we tried the oven-baked wings ($8.95 for ten). Baked until intensely hot, the mixture of drumettes and wings seasoned with flecks of rosemary came with a pleasant char on the exterior and were topped with sweet caramelized onions. Don't let the char fool you — the meat was so juicy, the wings appeared to break a sweat.
1415 E. Las Olas Blvd.
Fort Lauderdale, FL 33301
Region: Fort Lauderdale
Second in deliciousness to the oven-roasted chicken wings was a meatball sandwich ($8.95). DiMeo makes succulent and velvety meatballs the size of golf balls, painted with homemade tomato sauce and melted mozzarella.
I was looking out through the large dining-room windows, taking a satisfying crunch into the warm white-bread sandwich, when the neighboring diner bumped the back of my chair with Heimlich-maneuver force. VPN rules be damned, the Las Olas crowds are here — and they're claiming every one of those tables.
I had the clam pizza and it was the grossest thing I've ever eaten. I thought even if the pizza came out crisp it didn't matter because it was gross. Even the plain pizza was soggy and inedible. It's a pizza place people, not politics. Everyone has opinions and to be honest mine leads me to Anthony's Coal Fired or Big Louies. Primantis if it's late.
Hey at least Big Louie's doesn't throw minced canned clams on dough and try to pull it off as a pizza that's supposedly better than sliced bread. They make pizza. They don't make this crap that people are going to now because it makes them feel like some sort of educated foodie. I don't dislike the whole food revolution but it's only good when the food is good, not when people just want to say it's good because of a hip sign out front or the over-hype of an opening to a mediocre dinning experience.
I have eaten the regular pizza here many times and find it excellent. crunchy and delicious. Is it Italy? Not even close, but for South Florida it's great!
Succulent pepperoni. Ok. Maybe your pizza was floppy because of all of the crap on it? Perhaps try ordering a regular pizza if you're going to review a pizza place?
First of all, In Naples everyone eats their pizza with a knife and fork. They don't pick up their pizza as it fall over and loose all the sauce and cheese. The pzza in the center is soft not crispy due to the sauce and cheese. As a critic you should know this...
Actually I do. Pizza was invented in Naples so theirs is the gold standard. My grandparents are from there and make awesome pizza, better than anything you could buy.