"Our most recent dinner at chef Greg Neville's table convinced us that there's always room to improve. Meaning, Lugano was excellent before and it's better now. Neville never stops researching regional cuisine, and he travels and tastes his way to ever better food. We started our last meal with a lovely cocktail of Campari, soda and lime and loved the plate of "torched" pears with prosciutto, arugula and 12-year balsamic. Neville knows and is scrupulous about his ingredients with technique and garnish. The braised dishes, like the famous killer shortribs and the lamb shank, have always been the stars at this restaurant, but pastas are now at the same superlative level. The budget-blowing selection of Italian wines is worth whatever you spend. And with the main restaurant and several private dining rooms on the same property, Neville can keep close personal tabs on all his kitchens" - Salt Lake Magazine (March/April 2010)
"This Millcreek bistro has been turning out excellent Northern Italian cuisine for just more than nine years. Chef-owner Greg Neville has been there from day one, crafting expertly prepared pastas, risotti, pizzas and meat dishes, not to mention appetizers such as carpaccio (thinly sliced raw beef), tomato bread soup and house-smoked salmon pizzetta. His deep respect for all things Italian and a commitment to the seasons as well as the community shows in the menu, the vast selection of Italian wine, winemaker appearances and cooking classes. In the summer months, the patio, hidden at the back of the restaurant, is an ideal spot to enjoy dinner al fresco. Come winter, the focal point turns to the open kitchen, the bustling restaurant and the delicious food."
- 15 essential Wasatch Front restaurants, Salt Lake Tribune (October, 2009)
"Why best chef? Because chef derives from the same Latin word as chief, and chief means leader, and that's what Neville is."
- Salt Lake Magazine (March/April 2008)
"Lugano's chef and owner Greg Neville knows the SECRET of great Northern Italian cooking – selecting the finest ingredients and letting them speak for themselves."
- Roger Toll in Delta's Sky Magazine (July 2007)
"How do you determine the best Italian restaurant in town? First, the food has to respect the seasons as Italians have been cooking for generations. Second, there's reverence for the regional diversity of the cuisine – the hearty richness of Emiglia-Romagna and Piemonte, the earthy simplicity of Puglia and Umbria. And of course, there has to be plenty of vino to savor. Chef/owner Greg Neville has his team bring these factors to life with wild mushroom tagliatelle and tender osso buco. The menu is inspired by Italy, driven by the seasons, and savored by Utah."
- Salt Lake Magazine (April 2007)
"Sometimes suburbia is best... Enter Lugano Restaurant, nestled at the foot of Mt. Olympus, i.e. Holladay, Utah. Its cozy neighborhood atmosphere… combines bistro-style ambience with the rich textures of Italy, and I adore it."
- Sabrena Suite Mangum in SkyWest Magazine (November/December 2006)
