DINING FEATURE
BY TAYLOR CRIPE
WONDERING ABOUT WINE? Tony & Luigi’s Restaurante has a line of Italian wines exclusive to the restaurant. Here are three wines owner Jamie Cohen suggests guests try on their next visit:
This smooth red wine from the Veneto region in northeastern Italy is a combination made from dried Corvina and Rondinella grapes. The wine tastes of dark and dried fruit with a hint of acidity. ($75 per bottle) CAPITAL DE ROARI AMARONE
The chicken parm sub puts an Italian favorite on a roll. ($11.95/$22.95)
The seafood pasta has shrimp, scallops, seasonings and fettuccine. ($28.95)
This full-bodied red wine from the Piedmont region in northwest Italy is made from Nebbiolo grapes. It is on the drier side with ripe cherry and toee, followed by a velvety tannin nish. ($95 per bottle) FONTANAFREDDA BAROLO
Jamie Cohen bought Tony & Luigi’s from its previous owners in January.
Braised lamb shank is served with vegetable risotto. ($18.95)
Dessert options include tiramisu, creme brule, cannolis and Tuscan cream cake.
PHOTOS BY TAYLOR CRIPECOMMUNITY IMPACT NEWSPAPER
This white wine is also from the Piedmont region and is made from Cortese grapes. A light, crisp and dry wine, it has avors of green apple, pear and melon with a balanced citrusy nish. ($9 per glass, $33 per bottle) LA CHIARA GAVI DI GAVI
Tony & Luigi’s Restaurante From one owner to the next, a neighborhood Italian eatery’s legacy lives on J amie Cohen is from Boston, so he said he knows what a cozy, neighborhood Italian restau- vision for the restaurant.” Since taking over, Cohen has made
me they just nailed it.” Cohen has continued the Zulcics’ commitment to make everything from scratch. Employees roll out bread 15 times a day, and sauces are also made fresh daily. The Zulcics’ daughter, Zana Zul- cic-Capelj, and her husband, Damir Capelj, still work in the restaurant. Zulcic-Capelj, the general manager, decided not to take over the restau- rant when her parents retired. “I already love Jamie like family and expect to stay here for years,” she said. Cohen said he is lucky Zul- cic-Capelj decided to stay. “We have the same ideas as far as culture, sales [and] how to treat people,” he said. “We have the same
few changes to the menu and no changes to the food. The restaurant now serves more Italian wines, including some that are exclusive to restaurants like Tony & Luigi’s. He also added a lunch menu featuring Italian subs. Cohen, previously the chief oper- ating ocer for Kerbey Lane Cafe, said he has plans for expansion, but does not plan to build another Tony & Luigi’s at this time. “This location is really special,” he said. “I think a lot of brands make the mistake of having something special and they say, ‘Hey, we can do this bigger and better somewhere else,’ and it’s just not the same.”
Tony & Luigi’s Restaurante 1201 S. Church St., Georgetown 512-864-2687 www.tonyandluigistx.com Hours: Sun.–Thu. 11 a.m.–9 p.m., Fri.–Sat. 11 a.m.–10 p.m.
rant should look like. “Mediterranean and Italian both lend themselves well to that atmo- sphere,” said Cohen, owner of Tony & Luigi’s Restaurante. “It gives us the opportunity to provide guests with comfort food that everyone likes.” Cohen took over the restaurant in January after buying it from Frank and Nezira Zulcic, who opened Tony & Luigi’s in 2008. Cohen said he wanted to carry on the business the Zulcics had been perfecting for more than 10 years. “I loved it. I grew up with neigh- borhood Italian food, with stu like the classic red sauce,” he said. “For
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GEORGETOWN EDITION • SEPTEMBER 2022
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