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Eclipse di Luna Restaurant Review: Chef Shan Holler has simplified the menu, but many dishes reflect authentic Spanish tapas, such as the gambas al ajillo, four head-on shrimp (slightly overcooked) with slices of sweet garlic infusing the dipping sauce. Olives and almonds pair well with the dry sherry Tío Pepe Fino. Flan arrives over-embellished, but it's a nice, dense Central American-style version. More substantial fare, such as paella, also is available.