CityView Magazine

CityViewNC .com | 43 W e could tell you that Luigi's has some of the best steaks in town, Chilean sea bass which will transport you to another dimension, perfect pasta topped with red sauce from an old family recipe and more Wine Spectator awards than wall space. But what we really want to say is the Fayetteville landmark serves up something that feeds our souls: memories. Since 1982, Luigi's has topped many lists for celebrations of all kinds – birthdays, anniversaries, getting engaged, graduations, promotions and holidays. As the Twilight Zone that is 2020 comes to an end (collective sigh), we are reminded that life is short and every day is a special occasion. So, we do something here that we normally avoid in the restaurant stories … we insert the "I." Because it's too important. It's personal. For several years in a row, my family threw a surprise birthday party for our beloved mother at Luigi's. And every time we pulled up to the parking lot, Mama put her hands up to her mouth and said in her sweet German accent that she couldn't believe it! She thought we were going shopping for deals at Hamrick 's across the street. Family would always be waiting in the wings. One year, my niece Holly flew in from Holly wood. I thought Mama was going to faint right then and there, on the patio, even before her favorite lasagna arrived. e staff at Luigi's always made Mama feel like a queen. Aer Mama went into a nursing home, my two sisters and I began a tradition of driving one to three hours from our homes to meet at Luigi's every few months before visiting our mom together. We would literally break bread – the crunchy kind dipped in a heart-healthy olive oil/balsamic/spice blend – and talk about how Mama was progressing through the stages of Parkinson's, alternating her sweet, loving ways with some understandable ornery demands. We also would catch up with happenings in our own lives. More than once, our luncheon involved some wine. Here, they call us "e 3 Sisters" – the blonde, brunette and redhead who are nothing if not predictable in our orders. Rosie and Bobbie split the excellent eggplant Parmigiana, broccoli on the side "with ranch dressing for dipping" and a petite Greek salad. I adore the Greek salad, chopped, and topped with grilled salmon. If you toss in extra black olives, I'll love you forever. We enjoy all the servers, and especially Raymond, a tall, elegant man from Kenya who lights up a room. We started getting takeout to bring the birthday party to Mama. I'll always remember picking up the order a few years ago. e perpetually smiling and animated Derrick Bledsoe, one of the longtime managers, helped me carry the food to my car. Large aluminum pans of lasagna, fettucine Alfredo with chicken, spaghetti with meatballs, tossed salad, homemade dressings, fresh bread … CO-OWNER NICK PARROUS is passionate about researching and curating the restaurant's wines. Luigi's wine cellars contain about 3,000 bottles ranging from $30 to $600 each. ALL IN THE FAMILY: Siblings Linda Parrous Higgins and Nick Parrous, and Nathan "Nate" Ernst, who joined the family business in early 2020. GO BEHIND THE SCENES: The kitchen at Luigi's is always busy and bubbling. Take a behind-the-seasons glimpse by scanning this QR code.

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