You know that feeling when you walk into a place and immediately smell garlic, red wine, and about thirty years of family history? That’s the vibe. Honestly, if you grew up on Long Island or even if you just find yourself drifting through Suffolk County looking for a meal that actually sticks to your ribs, you’ve probably heard of La Parma Huntington NY. It isn't just a restaurant; it’s a specific kind of cultural landmark.
Family style.
That is the two-word phrase that defines the experience. If you show up here alone, you're doing it wrong, unless you plan on taking enough leftovers home to feed a small village for three days. It’s located right on Jericho Turnpike, a stretch of road that has seen plenty of trendy bistros come and go, yet La Parma remains. Why? Because while other places are busy deconstructing lasagna or putting foam on things, this place is busy dropping massive platters of Linguine alla Vongole on white tablecloths.
The Reality of Dining at La Parma Huntington NY
Let’s get one thing straight: this isn't "small plates" territory.
The Huntington location is the sister to the original Oceanside spot, and it carries that same old-school, bustling energy. It’s loud. It’s crowded on a Saturday night. You’ll see multi-generational families—grandparents, screaming toddlers, and everyone in between—passing around bowls of fried calamari that are roughly the size of a hubcap.
The calamari is actually a good place to start. Most places serve it rubbery. Here, it’s crisp, seasoned with enough salt to make your doctor nervous, and served with a side of marinara that actually tastes like tomatoes, not sugar water.
Why the "Family Style" Label Matters
People get confused by the portions. You don't order an entree for yourself. You pick a few things for the table. One "order" of chicken parm is basically half a chicken. If you’re a party of four, three orders of different dishes is usually more than enough.
It forces a certain kind of social interaction that we’re losing. You have to talk. You have to negotiate. "Do we want the Marsala or the Francese?" It’s a democratic process fueled by Chianti.
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The Menu Hits (and the Stuff You Can Skip)
If you’re going to La Parma Huntington NY, you have to talk about the Baked Clams. They are the gold standard for the region. They aren't those bready, mushy things you get at a diner. They are chopped fresh, stuffed with a savory breadcrumb mixture that has a legit kick of oregano and garlic, and broiled until the edges get that perfect little char.
Then there’s the Zuppa di Pesce.
It is an absolute mountain of seafood. We’re talking lobster tails, shrimp, clams, mussels, and calamari swimming in a broth that demands you dunk every single piece of bread on the table into it. It’s expensive, sure. But when you see the size of the platter, the price suddenly makes a lot more sense.
Is it too garlicky?
Probably.
If you have a date later who hasn't eaten at La Parma with you, good luck. They use garlic like it's a free resource. But that’s the point. It’s bold. It’s unapologetic. It’s the kind of Italian-American cooking that doesn't care about your breath.
Comparing the Huntington Location to Oceanside and Williston Park
Look, there’s a bit of a rivalry among regulars. Some swear by the original Oceanside location because of the "nostalgia factor." Others prefer Williston Park. But the Huntington spot has a certain polish to it. The dining room feels a bit more open, even when it’s packed to the gills.
The service is another thing.
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The waiters at La Parma Huntington NY are usually career servers. These aren't college kids looking for a summer gig. These are pros who can carry five heavy platters on one arm while reciting the specials and making a joke about your cousin’s tie. It’s a dying art. They know the menu inside out. If they tell you that you’ve ordered too much food, listen to them. They aren't trying to lower the bill; they’re trying to save you from a "food coma" that requires a forklift to get you to your car.
The Price of Tradition
Eating here isn't cheap. If you look at the menu prices individually, you might have a moment of sticker shock. $30, $40, $50 for a dish?
But remember the math.
One dish feeds two or three people. When you split the bill at the end, it actually ends up being more affordable than a lot of the "high-end" Italian spots in Huntington Village where you pay $38 for a tiny plate of pasta that leaves you stopping at Taco Bell on the way home.
What most people get wrong
The biggest mistake first-timers make is ordering a salad for everyone, an appetizer for everyone, and an entree for everyone.
Don't.
Start with one salad for the table. The La Parma salad is massive. It’s got pimientos, olives, onions, and a dressing that is zingy enough to wake up your taste buds. If you over-order at the start, you’ll be full before the main course even hits the table.
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The Huntington Vibe vs. The Rest of the Island
Huntington is a competitive food town. You’ve got everything from high-end sushi to artisanal tacos within a five-mile radius. La Parma stays relevant by not changing. They aren't trying to be "fusion." They aren't putting kale in the ravioli.
There is a comfort in that consistency. You know exactly what that Eggplant Rollatini is going to taste like before you even sit down. It’s going to be thin-sliced, stuffed with creamy ricotta, and covered in a layer of melted mozzarella that stretches for miles.
The Noise Factor
It’s loud. If you’re looking for a quiet, romantic spot to propose where you can hear a pin drop, maybe go somewhere else. This is a place for celebrations. It’s for birthdays where the whole restaurant ends up clapping. It’s for Sunday dinners that start at 4:00 PM and end with everyone complaining they can’t breathe while simultaneously ordering tartufo.
Actionable Advice for Your Visit
If you’re planning to head to La Parma Huntington NY, there are a few "pro moves" you should keep in mind to make the most of it.
- Make a Reservation Early: Especially for weekends. Don't just show up at 7:00 PM on a Friday and expect a table. The bar area is small and gets crowded fast.
- The "Half-Order" Myth: People always ask if they do half-orders. Generally, no. The whole point is the big platter. Embrace it.
- Ask for the Sauce on the Side: If you’re someone who likes to control the "sogginess" factor of your veal or chicken, asking for the sauce on the side is a total game-changer. The kitchen is usually happy to accommodate.
- Take Home the Bread: They give you this crusty Italian bread at the start. Most people eat it all, but if you have leftovers, take them. That bread is the perfect base for a meatball sub the next day.
- The Wine List: Don't overthink it. They have fancy stuff, but a carafe of the house red usually pairs perfectly with the heavy red sauces. Save the expensive vintage for a steakhouse.
Basically, La Parma is a vibe that you either get or you don't. It represents a specific era of Long Island dining that refuses to go out of style. It’s about excess, family, and enough garlic to keep vampires away for a century.
To get the most out of your experience, go with a group of at least four people. Order the Baked Clams, the La Parma Salad, and the Veal Campagnola (it has peppers, onions, and potatoes—it’s a literal feast). Skip the appetizers if you’re a small group, or you won't make it to the pasta. Most importantly, park in the back lot if you can find a spot; Jericho Turnpike is a nightmare during peak hours, and you’ll want a straight shot out once the food coma hits.