Walk into the Huntington Station location on a Friday night and you’ll immediately feel it. It’s loud. It’s chaotic. It smells like a gallon of garlic just hit a screaming hot pan of olive oil. If you grew up around here, the La Parma II Italian restaurant menu isn’t just a list of food; it’s basically the blueprint for every family birthday, graduation, and "we don't feel like cooking" Tuesday for the last few decades.
Family style. That’s the keyword.
Most people who walk through those doors already know exactly what they’re getting before they even sit down. You don’t really "browse" this menu; you negotiate it with your table like a UN peace treaty. Because the portions are massive, choosing the wrong dish means you’re stuck with three pounds of leftovers that your spouse will inevitably eat over the sink at midnight.
The Garlic-Heavy Truth About the Appetizers
Let's be honest. If you aren't leaving La Parma II smelling like a garlic bulb, did you even go? The Baked Clams are the litmus test. They don’t do those dainty, breadcrumb-heavy clams you find at a corporate chain. These are robust. They’re swimming in a "oreganata" sauce that demands you dunk at least half a loaf of bread into it.
The Fried Calamari is another staple. It’s crispy, not rubbery. That’s a harder feat than most realize when you’re cranking out hundreds of orders a night. You get the choice of mild, medium, or hot sauce. Pro tip: The "hot" isn't a joke, but the "medium" is usually the sweet spot for a group with mixed heat tolerances.
Sometimes, people try to be healthy and order the salad. The La Parma Salad is actually a sleeper hit—pimento peppers, olives, and a dressing that has just enough zing to cut through the heavy pasta coming your way. But let's face it, you didn't come here for the lettuce. You came for the Zucchini Fritti, which are sliced so thin they’re basically Italian french fries. They disappear in about four seconds.
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Navigating the La Parma II Italian Restaurant Menu Main Courses
When you flip to the pasta section, things get serious. This is where the La Parma II Italian restaurant menu earns its reputation. The Linguine with White Clam Sauce is a mandatory mention. It’s not a subtle dish. It’s a mountain of pasta loaded with chopped clams and enough garlic to ward off a small army of vampires.
Then there’s the Rigatoni alla Vodka.
It’s creamy. It’s orange. It’s exactly what your soul needs after a long week. The sauce clings to the ridges of the pasta perfectly. If you’re feeling a bit more traditional, the Penne with Broccoli Rabe and Sausage is the way to go. The bitterness of the greens balances the fatty, savory sausage in a way that feels almost—dare I say—sophisticated amidst the casual madness of the dining room.
The Meat and Poultry Heavyweights
If you still have room after the pasta (which, honestly, is a challenge), you move into the Scarpariello territory. This is arguably the most famous dish on the menu. Chicken on the bone, sausage, garlic, rosemary, and plenty of vinegar and oil. It’s aggressive. It’s tangy. It’s the kind of dish that makes you want to gnaw on the bone just to get every last bit of flavor.
If you prefer something a bit more refined, the Veal Marsala or Chicken Francese are solid, classic options. They don't reinvent the wheel. They don't need to. They are executed with the kind of consistency that only comes from a kitchen that has made the same dish ten thousand times.
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- Chicken Scarpariello (On the bone is better, trust me)
- Veal Piccata (Bright, lemony, and surprisingly light)
- Shrimp Marinara (Huge shrimp, simple sauce)
- Eggplant Parmigiana (Layered thin, exactly like grandma's)
The seafood options are just as expansive. The Zuppa di Pesce is basically a seafood graveyard in the best way possible. Clams, mussels, shrimp, and calamari all piled high over a bed of linguine. It’s a mess to eat, and it’s glorious.
Why "Family Style" Changes the Way You Order
If you’ve never done family style before, the La Parma II Italian restaurant menu can be intimidating. One "order" is generally meant for 2 to 3 people. If you have a party of four, ordering four different entrees is a rookie mistake. You will leave with enough food to feed the entire neighborhood.
The trick is the "half order" or just being realistic about how much pasta one human can actually consume. Usually, two appetizers and two main courses are more than enough for a table of four. The staff is used to this dance. They’ll tell you if you’re over-ordering, though they won’t stop you if you really want that extra side of meatballs.
Speaking of meatballs, they’re huge. Like, the size of a toddler’s head. They’re soft, soaked in sauce, and satisfy that specific craving for "red sauce joint" comfort food.
The Atmosphere and the "Unwritten Rules"
La Parma II isn't a quiet date spot. It’s a place for celebrations. You’ll hear "Happy Birthday" being sung at three different tables simultaneously. The waiters move with a focused intensity that’s almost athletic. It’s a well-oiled machine that has survived the changing tastes of Long Island for decades.
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One thing people often overlook is the lunch menu. If you want the same high-quality food but don't want the Friday night decibel levels, lunch is the move. The portions are slightly more manageable, and the pace is a bit more relaxed.
Also, save room for the cheesecake. Or don't, and just order it anyway. It’s the heavy, dense Italian style that pairs perfectly with a bitter espresso.
Practical Steps for Your Next Visit
If you’re planning to tackle the La Parma II Italian restaurant menu soon, here is the battle plan for a successful experience:
- Call ahead for a reservation. Even on weeknights, this place can get slammed. Don't just show up at 7:00 PM on a Saturday expecting to walk in.
- Assign a "Lead Orderer." Too many cooks spoil the broth, and too many people ordering at a family-style restaurant results in three plates of the same thing. Pick one person to coordinate the table's choices.
- The "Bone-In" Rule. When ordering the Chicken Scarpariello, always go for the "on the bone" version. It stays juicier and has way more flavor than the breast meat version.
- Embrace the Leftovers. Bring a cooler bag in your car if you have a long drive. You will be taking food home, and it’s often better the next day after the flavors have had time to sit in the fridge.
- Check the Specials. While the core menu is legendary, the daily specials often feature seasonal seafood or specific pasta shapes like pappardelle that aren't on the standard list.
La Parma II remains a staple because it doesn't try to be something it’s not. It’s not "fusion," it’s not "modernist," and it certainly isn't "small plates." It’s big, bold, garlic-forward Italian-American soul food served in a room full of people who are genuinely happy to be there. Whether it’s your first time or your fiftieth, that first bite of Baked Clam sauce tells you everything you need to know about why this place is still standing.