Lula Trattoria, an affordable Italian trattoria in Mineola, New York, was opened by co-owners Adam Haber and Lula Dalipi in November 2012. They enlisted Executive Chef Tom Gloster to create a small plates menu inspired by the various cuisines found throughout Italy that would be ideal for sharing and allow guests to sample different dishes.
The dining room, which is divided into three seating areas separated by banquettes and a stone fireplace, has a warm Tuscan ambiance with hardwood floors throughout illuminated by exposed amber Edison-style lighting fixtures. Beige leather chairs complement polished wood tables that feature a pizza stand with plates underneath for sharing. A glass-enclosed wine cellar houses an array of moderately priced wines.
The menu features several sections of small plates beginning with antipasti, which range in price from $3 to $9 and feature: baked clams oreganata with olive, lemon and butter; Parmesan crusted porcini risotto cake with shaved asparagus salad; and grilled octopus with fried capers, parsley, fennel, tomato and extra virgin olive oil. An array of salumi and formaggio are 3 for $12 and 5 for $17. A selection of crudo is $9 and includes tuna with chervil, radish, lemon and extra virgin olive oil; salmon with shaved fennel, chives, apple, lemon dressing and extra virgin olive oil; and scallop with red onion, pepper, micro basil, tomato vinaigrette and extra virgin olive oil. Insalate are $7 feature grape salad with pine nuts, radicchio, red grapes, Gorgonzola and Saba; pear salad with crushed walnuts, mesclun, julienne pears, goat cheese and pear vinaigrette; and beet salad with roasted beets, mache greens, marsala, Asiago and crispy pancetta. Brick oven pizzette are $9 to $10 and feature melanzana with saba and herb-lemon ricotta; prosciutto, arugula, fig compote, gorgonzola and truffle oil; and basil pesto with grilled onions, Parmesan and roasted peppers. Pasta are $9 to $12 and include penne Lula with sautéed chicken, hot peppers, garlic, white wine and extra virgin olive oil; rigatoni al tartufo with sausage, Gorgonzola, roasted tomato, Swiss chard, truffle oil and cream; and cavatelli with smoked salmon, peas, onions and cream. Pesce are $12 and feature grilled branzino filet with spinach, lemon, extra virgin olive oil and pine nuts; diver scallops with wild mushrooms, pancetta and chives; and pan seared Norwegian salmon with tomato leek ragu. Secondi piatti are $9 to $13 and include lamb sausage with white beans and Swiss chard; beef braciole with pine nuts, raisins and parsley; and pollo affumicato with sautéed mushrooms and smoked scamorza. Desserts are $6 and feature tiramisu, panna cotta and chocolate torte.
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The wine program features a large selection of moderately priced wines. The list is organized to aid guests in assessing which wine would best suite their palate. White wines range from “light and dry” to “richer and fuller” and red wines range from “light and fruity” to “big red.” Wines are sourced primarily from Italy and California with a sampling from Long Island vineyards.
The restaurant is open for dinner daily beginning at 5 p.m.
