Luckys Italian Restaurant - (Near Jackson, GA)

2 /5 Merrett Willett: Service was great. Atmosphere was great. Food looked great but was off. Maybe a bad day. Baked shells were half done (hard pasta shell), spaghetti with meat sauce had a funny smell/taste. You have to enter from the back street, not the main road its on.

4 /5 Adam: We chose Luckys for a special dinner. First, although Luckys has a Mulberry St address it can only be accessed via College Dr. Inside the decor is different but interesting. There were only two waitresses but they did their best, especially considering there was a large (8-10) party that needed a lot of attention. The stuffed mushrooms had a decent seafood stuffing, 4/5. The lobster ravioli was just OK. The sauce had a flavor we didnt care for, 3/5. The stuffed shells in marinara sauce were very good. The cheeses were an excellent blend of ricotta, mozerella, and romano and was well seasoned, 4.2/5. The portion sizes were perfect. Overall we spent $61.30, including tax and two glasses of wine.

5 /5 Misty Brooks: Had the best baked Parmesan Chicken and Tuxedo Bomb for desert! It was all so good! We had a salad, bread, flatbread pizza appetizer, Chicken Parmesan, and the Tuxedo Bomb dessert.

2 /5 Graham Denio: The best Italian place in Jackson (the only Italian place in Jackson). Ok, the decor is something quite unique and you have to see it to believe it. It’s very unique in that it’s a historic home, but has Elvis rooms, etc and a light up advertisement for the Clermont lounge in the main entry, etc. Some parts seem upscale and other seem like they’re in a strip mall Italian place... like drinking glasses with advertisements on them next to my glassware salad dish... I kinda enjoyed the weirdness of it. Parking is hiding around back. The best part of this place is the service. The server (Rachel) was spot on and made the meal. The food was so-so. It wasn’t bad by any means, but it wasn’t authentic Italian either. My lobster bisque was great and you could really taste the lobster, as well as the spoon full of old bay on top of it (too much for me). My salmon was cooked perfectly, but again, it had old bay on top of it and it took away from the flavor. The pasta was cooked just right. The deserts were tasty, but still a little frozen in the middle. The presentation of the food was spot on and it looked great. Kudos to the chef for working with what he’s got. I’ll be back for the service and unique atmosphere.