You know that feeling when you walk into a place and immediately realize you aren't in a "concept" restaurant anymore? That's the vibe at Luigi Q. It’s located on South Oyster Bay Road, tucked away in a strip mall like all the best suburban secrets are. Honestly, if you weren't looking for it, you might just drive right past the signage. But for the people who live in Hicksville or travel from all over Long Island, this place is basically a temple of high-end Italian cooking. It isn't trying to be trendy. It doesn't have an Instagram wall. It just has really, really good food.
Most people think "Italian restaurant" and expect a massive bowl of spaghetti with a side of garlic knots. Luigi Q is different. It’s more of an upscale, Northern Italian experience where the owner, Luigi Quatela, is often right there in the dining room. He’s the heart of the operation. He isn't just a name on the lease; he’s the guy making sure your risotto is exactly the right consistency. That personal touch is why the Luigi Q restaurant Hicksville location has survived when so many other spots have folded over the last decade.
What Most People Get Wrong About Luigi Q
If you come here expecting a cheap pizza joint, you’re going to be surprised. And maybe a little confused. This is a white-tablecloth kind of place, but without the stuffiness you’d find in Manhattan. It’s pricey, sure. But you aren’t paying for the decor or some celebrity chef's ego—you're paying for ingredients that actually taste like they were sourced with care.
One of the big misconceptions is that it’s just another "red sauce" spot. While they do the classics, the menu leans heavily into sophisticated seafood and perfectly executed proteins. Think about soft-shell crabs when they're in season, or a veal chop that’s thick enough to be a doorstop but tender enough to cut with a butter knife. They do this thing with sea bass—baked in salt—that is genuinely a theatrical experience.
The service is old-school. Not "slow," but deliberate. The waiters have been there forever. They know the menu inside and out. They aren't kids working a summer job; they’re professionals who understand the pacing of a meal. You aren't being rushed out so they can flip the table. You’re there to eat, talk, and maybe drink a bit too much Barolo.
The Legend of the Off-Menu Specials
Here’s a tip: don’t even look at the menu first. Just listen. The specials list at Luigi Q is usually longer than the actual printed menu. Luigi himself often comes around to describe what’s fresh. He’ll talk about the fish that just came in or a specific type of pasta they made that morning.
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I’ve seen people go in intending to get chicken parm—which is fine, they do a great version—and end up with a plate of homemade pappardelle with wild boar ragu because Luigi described it so vividly. It’s that kind of place. You trust the guy in charge.
Why the Location Matters
Hicksville is a weird, wonderful hub of food. You have some of the best Indian food in the tri-state area right down the street, and then you have this high-end Italian bastion. Being in a strip mall actually helps. It keeps the "scenester" crowd away and ensures the people in the chairs are there for the plate in front of them. Parking is easy, which, if you’ve ever tried to eat in Huntington or Garden City on a Friday night, you know is a massive relief.
Breaking Down the Signature Dishes
Let's talk about the food specifically. If you're heading to the Luigi Q restaurant Hicksville loves so much, you need a game plan.
The Pasta Situation
They make a lot of it in-house. The gnocchi is a standout. Usually, gnocchi is like eating lead pellets, but here they are pillows. Absolute clouds. They often serve them with a simple pesto or a light tomato sauce because when the pasta is that good, you don't need to bury it in cream.
Seafood and Salt
As I mentioned, the Branzino or Sea Bass baked in a salt crust is the move. They bring the whole fish out, encased in a hard shell of salt, and crack it open tableside. It keeps the moisture in like nothing else. It’s seasoned perfectly because the salt permeates the skin without making the meat salty. It's science, basically.
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The Veal and Meat
Long Island loves its veal. Luigi Q delivers on that. Whether it’s a Milanese topped with a crisp salad or a Marsala that actually tastes like wine and not sugar, the execution is consistent. They don’t over-tenderize the meat until it’s mushy. It still has texture.
The "Luigi" Factor: E-E-A-T in the Kitchen
Expertise and Authority aren't just buzzwords for Google; they're the reality of this kitchen. Luigi Quatela has decades of experience. He’s a veteran of the New York dining scene, and you can tell by how he handles the floor. He understands the nuances of regional Italian cooking—the difference between a sauce from Tuscany versus something from Puglia.
A lot of modern restaurants are run by investment groups. They look at spreadsheets. Luigi looks at the plates. That’s the "Experience" part of the E-E-A-T acronym that people forget. You can’t fake thirty years of knowing exactly how a sauce should shimmer under the light.
A Note on the Atmosphere
It’s cozy. Maybe a little dated for some people’s tastes? Sure. It’s got that classic 90s/early 2000s upscale vibe. Warm lighting, paintings on the walls, comfortable chairs. It’s the kind of place where you can actually hear the person sitting across from you. In an era of "industrial chic" restaurants with concrete floors and loud music, the acoustic comfort of Luigi Q is a godsend.
It’s great for:
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- Anniversary dinners where you actually want to talk.
- Business lunches where you need to impress someone without being "flashy."
- Sunday family dinners where the focus is on the wine.
Making a Reservation and What to Expect
Don't just show up on a Saturday night and expect a table. It's not a huge space. Use OpenTable or, honestly, just call them. They still answer the phone.
Pricing
Be prepared. This isn't a $20-per-person dinner. With appetizers, entrees, and a bottle of wine, you’re looking at a serious bill. But the value is there. The portions aren't "tasting menu" small; they’re generous. You’ll likely take home a bag, and that leftover pasta will taste even better the next day for lunch.
The Wine List
It’s heavily Italian, as it should be. They have some great Brunellos and Barbarescos. If you aren't a wine expert, just ask. The staff won't try to upsell you on the most expensive bottle; they’ll find something that actually matches what you’re eating.
Actionable Steps for Your Visit
If you’re planning to check out Luigi Q restaurant Hicksville, here is how to do it right:
- Call Ahead for Specials: If you're going for a specific seasonal item (like white truffles or soft-shell crab), call and ask if they have them in stock.
- Listen to Luigi: If he tells you the Dover Sole is incredible today, get the Dover Sole. He isn't trying to clear out old inventory; he’s genuinely excited about the fish.
- Dress Up a Little: You don't need a tuxedo, but leave the flip-flops at home. People tend to dress "business casual" or "neat" here. It adds to the vibe.
- Save Room for Dessert: Their Napoleon is legendary. It’s crispy, creamy, and not overly sweet. It’s the perfect end to a heavy meal.
- Check the Hours: They aren't open 24/7. Like many authentic spots, they have specific lunch and dinner blocks, and they are sometimes closed on certain holidays or Mondays. Always double-check their current schedule before driving over.
Luigi Q represents a disappearing breed of restaurant. It’s a place where the owner’s personality is baked into the walls and the recipes aren't dictated by food costs on a corporate spreadsheet. It’s about the craft. If you find yourself in Hicksville and want a meal that feels like a hug from a very sophisticated Italian uncle, this is the spot.
Go for the salt-crusted fish. Stay for the espresso. Don't rush. That’s the whole point of a place like this. In a world that’s moving way too fast, Luigi Q lets you slow down for a couple of hours and just eat well.