Luna Pizza Restaurant Review: Never mind Luna's short menu---its kitchen does a lot with a little. The unusual thin-crusted pies its brick oven turns out are at once rustic and gourmet: take the pretty white pizza slicked with olive oil and dappled with purple onion, green capers and pink-orange flakes of smoked salmon. But we're just as happy cobbling together our own winning combos from the list of available toppings, such as hamburger and cherry peppers; eggplant, asparagus and ricotta; sausage and mushroom; or onion, spinach and bacon. It's also worth noting that Luna only uses fresh, water-soaked mozzarella on all its pies, not the pre-shredded packaged stuff so prevalent these days. |
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Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
