La Parma II Italian Restaurant
Long Island's Italian Wine Shrine Delivers
Huntington · Huntington · Italian · Visit Website ↗
Reviewed April 8, 2026
Wingman Metrics
First Impression
The wine list at La Parma II lands like a confident handshake — this is a room that takes Italian wine seriously. Tuscany and Piedmont anchor everything, and the depth here is real, not decorative. For a neighborhood Italian on Long Island, this list punches well above its zip code.
Selection Deep Dive
The Italian spine is exactly where it should be: Tignanello and Sassicaia headline the Super Tuscan section, Gaja Barbaresco represents Piedmont at its most prestigious, and producers like Ceretto and Marchesi di Barolo give the Barolo category actual range rather than a single token bottle. Brunello shows up from Banfi and Altesino, and Chianti Classico Riserva from Ruffino and Castello di Brolio covers the middle tier with credibility. California gets a respectable nod via Caymus and Silver Oak, which keeps the table-for-two-who-ordered-the-veal crowd happy without dominating the list. The only gap worth noting is a thin presence outside Italy and California — if you want Burgundy or Rhône, you're mostly out of luck.
By the Glass
Twelve to twenty pours is a strong glass program for a restaurant of this size, and it suggests they're actually rotating through the list rather than just defaulting to whatever they bulk-ordered. We'd expect the BTG lineup to lean Tuscan and Californian given the bottle list's priorities. Ask your server what's pouring that night — the answer will tell you a lot about how plugged-in they are.
Chianti Classico Riserva, Castello di Brolio — $60
Castello di Brolio Chianti Classico Riserva is a benchmark wine that routinely retails in the $30-40 range, so landing it on a restaurant list in the $55-65 zone is genuinely fair. It's serious Sangiovese with the structure to handle a veal chop — and it won't make your credit card flinch.
Brunello di Montalcino, Altesino
Everyone at this table is going to reach for the Tignanello because it's the name they recognize. The Altesino Brunello flies under that radar, but it's a producer with real pedigree in Montalcino and often represents better QPR than the flashier labels — more restraint, more complexity, and the kind of wine that improves over the course of a long meal.
Caymus Cabernet Sauvignon
Caymus is everywhere — your grocery store, every chain steakhouse, your uncle's garage fridge. At a restaurant like La Parma II with genuine Italian depth on the list, paying a marked-up price for a wine you can grab at Total Wine on the way home is a waste. You're here for the Italian stuff.
Barolo, Ceretto + Veal Chop Broiled
Ceretto's Barolo brings enough Nebbiolo tannin and tar to stand up to a thick broiled veal chop without overwhelming the meat's relative delicacy. It's a classic Piedmontese pairing for a reason — the acidity cuts through the fat and the earthy finish makes the whole plate taste more expensive than it already is.
🔥 The Bottom Line
La Parma II has built one of the most credible Italian wine lists on Long Island — the Wine Spectator Best of Award of Excellence since 2019 is earned, not decorative. If you're coming in for a celebration and want to drink real Barolo or a proper Super Tuscan with your dinner, this is your room.
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