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Restaurants in Albuquerque, Santa Fe and Northern New Mexico, searchable by cuisine and location, with ratings and reviews. Get educated before you eat!

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6225 Fourth Street NW (North Valley)
Albuquerque NM
(505) 343-0466
Mon-Thurs: 11am-9pm Fri: 11am-10pm Sat: 11am-10pm Sun: 11am-9pm (hours can change without notice)
Meals Served: LunchDinner

3.76 rating (20 votes)
Luigi and his mom, Tina, do all of the Italian cooking themselves at this North Valley staple. Try the pasta dishes with a variety of family recipe sauces or the veal and seafood specialties; then top it all off with a fresh cannoli or a slice of homemade tiramisu. (There’s also New York-style and Sicilian pizzas and calzones.) Luigi’s dishes out a daily all-you-can-eat buffet (along with an AYCE spaghetti special for lunch) and a seafood buffet on Friday evenings. Cap it all off with a fresh espresso and, believe us, you won't leave hungry. (Alibi Staff, August 11, 2010)

Community Reviews (2)
  • Always good pizza, but...  [ Sun Jul 27 2008 7:44 PM ]

    Yes, the pizza is always good. I don't know how long I've been coming here, but it's probably 4-6 times a year for as long as it has been open. What I want to review now is my last visit. I like to get Luigi's mussels every once and a while. Although they have never come up to the standards of Two Tony's (long gone) in Lodi, NJ, they've been reasonably priced and pretty good. They're are still pretty good, but, at $16 with linguine, they are not quite par for value anymore. I guess, like any place in town, some times its up and sometimes...not so good. If the price is reasonable, then its worth another shot. This time around the warmed bread (always better than cold)was kind of tough. Microwave, perhaps. AND, I really resent it when no one in management does anything about the **** who not only talks on his (or her) cellphone, but talks at high volume. Theater or restaurant, it is management that should take care of this and not leave it to their patrons to stew or argue.

  • I used to get the pizza here  [ Mon Jul 28 2008 11:17 AM ]

    But got burned too many times with super-tough crust. Crust is the crucial thing and you do not want to screw it up. My pal who makes his own pizza says it's cuz the dough is not hand-tossed, that they use self-raising flour, or something like that. I don't know, really, but I got sick of getting pizzas that needed to be gnawed instead of chewed.

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