THIS RESTAURANT HAS CHANGED LOCATIONS Luna Red

THIS RESTAURANT HAS CHANGED LOCATIONS Luna Red Restaurant Review:

Chef Shaun Behrens is hitting his stride at Luna Red, with a seasonal menu that has seen the likes of summer heirloom tomatoes with creamy burrata, a house-made pastrami sandwich on rye, and crab lasagna with mascarpone nicely balanced with spicy arugula. Sharing tapas is always encouraged, especially with the trio of pairings featured at the bar on Wednesday's "flight night" --- winners have included a French Sauvignon Blanc with Vietnamese pork satay, and a Paso Robles Zinfandel with an aged goat cheese tamale and salsa. Luna Red extends its market fresh philosophy with “farm-to-glass” libations using top-shelf brands and ingredients ranging from marmalade to coconut milk to organic blood orange liqueur. Some of those elements might qualify as dessert, but don’t overlook the cheese plates, seasonal tarts or the “indoor s’more.”