When Zach and Keshia Pratt took over Luiggi’s Pizzeria in Lewiston, Maine, in October 2024, they sunk resources into an eight-month renovation. Just two months after reopening the 72-year-old shop, the couple announced they would be closing it.
“Rumors have begun to circulate, and with heavy hearts, we can now share that they are true: after 72 years, Luiggi’s Pizzeria will be closing permanently,” they announced on social media. “From day one, we faced an uphill climb—financially, logistically, and emotionally.”
Ownership described the strain of bringing a 72-year-old building up to code, which came with unexpected costs, endless red tape and, according to them, little help from the city. They also noted feeling like they were stuck between longtime customers seeking nostalgia and newer customers with completely different tastes.
While they tried to create a menu with fresher, quality ingredients—and then to revive cherished recipes dating back to 1953—customer reactions were mixed at best. Frequent criticism outweighed praise, and over time it chipped away at the staff’s morale, the Pratts said.
The Facebook post revealed a painful truth for the Pratts: Occasional visits on “specialty days” were not enough to sustain the business. “This closure isn’t something we caused—it’s something we tried, wholeheartedly, to prevent,” they wrote, mentioning that the previous owners who sold it to them “carried the torch with care,” but were ultimately dealing with many of the same issues and wanted out of the business.
Just two months earlier, in June, the Pratts had described many of these same struggles in an interview with the Lewiston Sun Journal. From the outset, they were under intense pressure to preserve the restaurant’s legendary traditions. As Zach Pratt told the Sun Journal, Luiggi’s had once been created for millworkers, serving simple and affordable fare: pizza, Italians, meatballs and sauce. Many longtime customers wanted it to stay that way.
Social media overflowed with demands: Keep the “Fergy” sandwich—ham, cheese, lettuce, onion, tomato and mayo on an Italian roll. Don’t change the meatball subs. Preserve the original sauce. But the Pratts argued that what worked in 1953 could no longer keep the lights on in 2025. “Luiggi’s new era needs to happen,” Pratt told the paper, noting that inflation and rising food costs made it impossible to survive on $6 sandwiches. Even with daily specials, he said, the restaurant resembled a ghost town.
Their vision was to balance heritage with a sustainable future. Plans included a new menu featuring oversized New York-style sandwiches, retail specialty items and even the possibility of a bar. The hope was to attract new customers while still honoring the classics, but tradition proved harder to reshape than anticipated—and two months after reopening, it looks like Luiggi’s Pizzeria is closing for good.
