Luigi's Ristorante and Pizzeria

Luigi's
6225 4th Street NW
Albuquerque, NM 87107

We recently had lunch at Luigi’s Ristorante and Pizzeria in Albuquerque’s North Valley.  The outside of the restaurant is dated and has neon signs in the windows above lace curtains; inside the décor is very 1970s.  There are yellow concrete floors that have seen better days, the ceilings are painted a bright yellow, the chairs are steel with red vinyl cushions, and the tables are imitation black marble (Formica).  There is a long salad bar/hot bar station (we didn’t know anyone still had these) with lights above with gold plastic panes, at least 40 years old.  The support poles are wrapped with twinkle lights, there are big murals of Italy on the walls, and three, count ‘em, THREE TVs lined up above the salad bar – all showing sports stations with the sound muted.  The feel is less welcoming than cluttered and the whole place needs a makeover.  Luigis advertises that they are “The Look, The Feel, The Taste of Italy.”  If that’s true, Italian style is way behind the times!  We were hoping the “taste” part would be true.  That said, we were seated by a very friendly waiter who showed us the offerings on the bar area and handed us vinyl menus.  Our drinks were brought to us in amber colored plastic tumblers – again, very dated not to mention it’s such a turn off to be served in plastic anything once you’re of the age where you can drink from a cup without spilling on yourself.
Luigis’ menu is extensive and is available for viewing online.  There are traditional Italian dishes you can find in many Italian restaurants in the area and some surprising ones such as Braciole, Zepole, and Stuffed Shells.  We ordered Luigi’s Chicken Florentine and the Spinach Lasagna.  The wait service was slow and our waitress did not know the menu.  We had to repeat our order four times for her to understand what we wanted, which was annoying.  Our entrees came with salads and when we asked what kinds of dressings were available, she said they had “all of them.”  We had really no idea what “all of them” were and finally after several questions settled on blue cheese and Italian.  Maybe it was her first day.

After placing the order we wanted to wash our hands and headed to the restroom, which was interesting and somewhat uncomfortable.  There are two stalls in the ladies room – one does not have a door so there is a curtain there.  We weren’t too sure about that idea, but made the best of the situation.  A curtain in a public bathroom is not the best solution to offering privacy.  If we return to Luigi’s, we will avoid that if possible.

Our service was slow throughout our meal, but when our salads arrived, they were very fresh.  Like the drinking tumblers, the salads were served in plastic bowls – most unimpressive.  The side salads were composed of romaine lettuce, chopped cucumbers and tomatoes, and delicious croutons.  We don’t usually like croutons, but these were savory and crunchy and we ate every one of them.  The blue cheese salad dressing was very thin, but tasty and the homemade Italian dressing was delicious.  We enjoyed our salads which were the right size for a side dish and very good. 

Side Salad (dressing on the side)

Our entrée’s were delivered one at a time, the Chicken Florentine and a basket of bread arriving first, then the Spinach Lasagna.  They were served on actual plates and not plastic – thank heaven!  The lasagna was extremely hot – obviously just out of the oven – and we figured the waitress wanted to be careful so delivered it on its own.  The bread was served in a small wicker basket with a tiny cup of what the waitress called butter, smelled fresh and was warm and looked delicious.  The butter mix was whipped and seasoned with herbs and garlic and very delicious, but was suspiciously yellow and we thought it was probably margarine.  We asked for a second tiny cup of it – one would not likely be enough for two diners.  The bread was disappointing – basically flavorless.  It was warm and had the texture of fresh Italian bread, but lacked flavor.  The buttery spread was needed to make it tasty and helped a lot.

Fresh Italian bread and herb butter

Luigi’s Chicken Florentine was beautiful in presentation, but virtually drowning in cream sauce.  The plate was filled with it.  The pasta was perfectly cooked, buttery and rich, but the chicken was dry and overcooked.  The spinach, ricotta, and mozzarella filling was tasteless and the mushrooms added texture, but no flavor.   It needed salt and after adding that (from a very grimy salt shaker) it was better, but not by much.  And there was just too much sauce to differentiate whatever flavors there might have been.  We didn’t care for the chicken at all and ended up leaving about half of it on the plate, but the pasta was delicious and we ate it all.

Luigi's Chicken Florentine

The Spinach Lasagna was delectable!  Steaming hot from the oven with a nice chewy cheese layer on top, it was very delicious.  The filling of mozzarella, ricotta, and spinach was soft and flavorful and the marinara sauce was rich and delicious.  It was very, very good.  The serving was large and we took half home for later.  We would definitely order this dish again.

Spinach Lasagna

We ordered the Tiramisu for dessert, and since we’ve tried this is several restaurants were eager to see what Luigi’s would offer.  We hoped we’d see the traditional slice of layers of coffee soaked lady fingers surrounded by scrumptious creamy goodness, sweet and delicious.  That’s not what we got.  For a restaurant that bills itself as “true” Italian, it was a big disappointment.  We were served a small ramekin with coffee soaked lady fingers set on the sides, filled with a cream filling.  One bite and we were finished.  It seemed that this dessert, besides being extremely disappointing in presentation, had been sitting uncovered in a refrigerator.  It carried with it all the flavors of that exposure and we sent it back.  It was awful.  The filling was creamy, but the flavors of sitting open in a refrigerator were so prevalent, we couldn’t eat it. 

Tiramisu

Overall, most of our experience at Luigis was disappointing.  The sign says the restaurant has been family owned and operated since 1996.  Obviously, when the family bought it in 1996 they didn’t do anything to improve the 1970s appearance.  It is so dated, so clumsy and cluttered, it takes away from the diner’s experience.  We know that remodeling is costly and time consuming but it is hard to revisit a restaurant, even when the food is amazing, if the atmosphere is uncomfortable.  And except for the Spinach Lasagna and the Italian dressing, we didn’t see anything that we felt would be worth coming back for.  The curtain in the bathroom is unforgivable and should be addressed immediately.  When we entered the restaurant, there were two large parties finishing their meals.  The entire time we were there – well over an hour – no other patrons came in.  We would like to try some of the other offerings at Luigi’s because we have the sense that there are probably some dishes we would love.  However, it’s hard to say, given the slow service, the untidy surroundings, and the overall sad ambiance, if we would seek it out again.

The Range Café

The Range Café
4401 Wyoming Blvd NE
Albuquerque, NM 87111


This is one of our favorite restaurants.  The décor is whimsical and rustic, blue spotted cows hanging from the ceiling fans, racks of cowboy boots, wooden tables and chairs and red booths.  The menu is mostly New Mexican but has some home cooked surprises like apple slaw and meatloaf.  We’ve had many items on their menu and without exception everything is delicious.  This time, we ordered two salads – the Rio Rojo with chicken, and the Steak and Shrimp Fajita salad.


Rio Rojo salad – Fresh greens with chunks of gorgonzola cheese, grape tomatoes, artichoke hearts and grilled chicken, topped with “frizzled” onions, which are basically deconstructed onion rings.  Served with balsamic vinaigrette dressing.  The dressing was scrumptious and we got it on the side but used most of it over the salad.  A good hearty salad that we’ve had with sliced steak and highly recommend.  Rating – Delicious!


Steak and Shrimp Fajita salad – Fresh greens with grilled peppers and onions, parmesan cheese and tortilla strips, served with chipotle Caesar dressing.  The dressing was very thick and rich and we ordered it on the side.  We ate very little because a little went a long way.  This was a good salad but there were a lot tortilla strips so you might ask to have them put only half on.  Rating – Delicious!

Anatolia Doner Kebab

Anatolia Doner Kebab
521 Central Avenue NW
Albuquerque, NM 87102


What an interesting place this is!  Located just off the downtown strip, this tucked away restaurant sits quietly near the intersection of 6th and Central.  Upon walking into the restaurant, a very casual atmosphere is present.  There are concrete floors, an open ceiling painted black, and minimal décor.  We were unsure if we should order at the front counter or if our order would be taken at the table.  At first we sat and then we went to the counter, which has to go menus lying on the short ledge of space and several other items in front of the cash register.  The kitchen is open and the owner/chef, Mehmet Kokangul, is on site and cooking.  After you place your order, you’ll take a seat at a table covered with both a red tablecloth and a clear plastic cover.  There are pictures of Turkish scenes on the walls and a TV mounted on the wall streaming Turkish music videos, which were sometimes interesting and at other times grating.  The overall look and feel of the restaurant is chaotic, but take heart dear readers – the food is worth it!


We ordered the two daily specials –Chicken and Beef Kebab plate that came with rice, salad, pita bread, and cacik (yogurt sauce), and we ordered the Chicken Kebab plate that came with the same side items.  We also ordered both desserts – the pistachio baklava and the Kadayif (Kad–a–yeuf) which was a bar of coconut, sugar syrup, and walnuts.


All the food at Anatolia is made to order.  Mehmet and his staff were extremely friendly and open.  We asked for pronunciations of the foods and they were delighted to explain things to us and tell us about their language.  The food came to our table in about ten minutes looking and smelling delicious. 


The Chicken and Beef Kebab plate was beautifully presented and the pita was warm and soft; delicious dipped in the cacik.  The rice on this plate was cold unfortunately, but the meat was savory and extremely flavorful.  The salad was delightful with an unexpected mint vinaigrette and the vegetables were very fresh.   

Chicken and Beef Kebab

The Chicken Kebab plate was just as lovely and the rice on that plate was steaming hot.  We found the meat on both plates just a little salty, but once dipped in the cacik, it was perfect.  The entire meal was very delicious and we both had enough to take home for lunch the next day.

Chicken Kebab Plate

The dessert portions were small; two pieces each of the Baklava and the coconut dish, but they were enough and a quite delicious way to end the meal.  The Baklava was crisp and sweet without being overly so, and the coconut dish was delightfully toasted and very good.

Baklava (triange pieces) and Kadayif (rectangles)

Overall we found the meal to be perfectly satisfying and delicious.  The ambience of the restaurant lacks appeal, but the food makes up for that tenfold.  We found we wanted to try several other things on the menu and plan to return soon to do so. 

Taco Shel

Taco Shel

7001 San Antonio Dr NE Ste G

Albuquerque, NM  87109

Taco Shel is a family owned New Mexican restaurant located in a strip mall on San Antonio in Albuquerque.  It’s a small restaurant and when you go be sure to take cash since they don’t take credit or debit cards.  They are open only Monday through Friday and they close two weeks a year – Independence Day and Christmas.

The dining area is small and tables are close, but not uncomfortable.  You seat yourself and there are no individual menus.  Instead, all offerings are shown on two big red boards on opposing walls.  You may order by number or the name of the dish and there are 15 main selections or New Mexican fare like tacos, burritos, enchiladas, stuffed sopas, etc.  The kitchen is open and you can watch your meal being prepared.  The entire space if very clean and inviting in a homey sort of way.



Taco Shel Menu



We went for lunch and ordered the Beef Enchilada and the Chilaca plates.  If you want chips and salsa before your meal, you must order them.  They are not complimentary.  We are regular customers at the restaurant and generally save room for the main course and the wonderful sopapillas that come with it.  Usually we order the rolled cheese enchiladas with red or green (sometimes Christmas) and that is a staple when we go.  This time we decided to venture out a little bit.

 The Beef Enchiladas were three corn tortillas filled with ground beef, refried beans, and lettuce, all covered with red chile (although you may order green if you prefer).  The most notable thing about the food at Taco Shel is that it is always brought to the table boiling hot – and we mean actually boiling on your plate!  We are fans of hot food so we love that.  And the service is fast.  You’ll wait very little for your meal to be delivered.   The enchiladas themselves were simple; you may only opt of ground beef – there is no shredded beef or chicken available, which is disappointing, however this is a big plus for vegetarians.  The ground beef appears to be without seasoning, but for salt and the enchilada rolls are served dry if you order your chile on the side so we recommend that you order it on the plate.  Both the red and green chile are delicious and hot and the combination of everything was quite good.  The beans come refried and covered with melted cheese. 



Beef Enchilada Plate



The Chilaca plate is basically a taco casserole – cut up corn tortillas covered with ground beef, cheese, lettuce, and chile. This time around we ordered green chile on the side because the chile tends to be very hot – both in temperature and flavor. It consists of chopped green chile with a little bit of ground beef in a sauce format and it is delicious!  The chilaca plate does not come with beans, so a side of rice was ordered (not included, also not pictured).  The rice is moist and full of rich tomato flavor.  It pairs well with any of the dishes and has become a staple with every order.

Chilaca Plate (green chile on the side)

Overall, Taco Shel is a nice place to eat.  The food is good, home cooking New Mexican style, served hot and fast.  The prices are reasonable, and the serving staff is pleasant and helpful.  We would like to see some more meat selections on the menu, but other than that we are always content. The food and service are consistently good and that’s one of the main reasons we keep going back.