Restaurants and Travel

Luigi’s Italian Restaurant, Liberty, Missouri

September 4, 2017
In the kitchen at Luigi's

We spent the weekend in Missouri visiting my husband’s cousins. It was a really nice getaway. So lovely with its green rolling hills, corn fields and fat happy cattle.

Whenever we visit we make a point to have dinner at a locally owned eatery, Luigi’s Italian Restaurant and Wine Bar. The food is some of the most authentic Italian I have had here in the states. There is a reason. Chef Ari Dreshaj was born in Sicily and makes the dishes he grew up with.  The menu is varied from pizza to spaghetti to Florentine and Alfredo dishes. The service is spot on and the atmosphere is friendly and warm. The restaurant is located on the historical square of downtown Liberty, Missouri, a destination in its own right. The square and surrounding area has unique boutiques, eateries and a couple of small museums.

Chef Ari in the Litchen

In the kitchen at Luigi’s. Chef Ari hard at work. Looks like a man who loves his job.

Start your meal with the side house salad. The mixed greens are distinctly fresh and topped with just the right amount of thinly sliced red onion, fresh mozzarella, mediterranean olives and tomatoes that taste like they came straight off the vine. I recommend the perfectly balanced vinaigrette which dresses every leaf of lettuce to perfection.

While you wait for your entrée, freshly made yeast rolls and a dipping plate of fruity quality olive oil with a dash of balsamic vinegar and toasted garlic will keep you occupied. This last time I had Chicken Florentine. Velvety sherry wine cream sauce coats perfectly cooked silky linguine with a bit of spinach, mushrooms and just a whisper of thinly sliced red onion. Aged Parmigiano, at your request is offered table side by your server. Next time I will leave room for dessert.

Luigi's Chicken Florentine

Luigi’s Chicken Florentine

Ok, so you know I have to attempt my own version. I am still getting it there but, I must say, sherry will be a new go to wine for pan sauces and pasta. The right one was a little hard to find but I went with a Barbadillo Oloroso, dry and nutty.

Update: Here is my version of this dish.

 

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  • Stephanie Small September 20, 2017 at 6:44 pm

    Yum, that dish sounds so good.

    • Floskitchen.blog September 21, 2017 at 7:37 pm

      It really is. I hope to publish my version of it next week.

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