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Luna Red Restaurant Review: With evident but restrained technique, executive chef Shaun Behrens celebrates local and sustainable products throughout his globally inspired menus. Choose from beef short rib tacos with chimichurri, prawn paella with saffron bomba rice, and a pork chop with mustard spätzle. Even straightforward presentations are topnotch, especially the rockfish ceviche and the “blt” salad with butter leaf lettuce, pancetta and cherry tomatoes. For dessert, the seasonal fruit crostata with house-made sweet corn/buttermilk sherbet is a must. The farm-to-table concept extends to the inventive beverage program. Refreshing sangrías complement weekend brunch on the patio. Luna Red hosts live music Friday and Saturday nights.