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November 26, 2008

Luna turns 15

Fifteen years ago, owners Marcia and William Bond opened the doors to Luna on the day after Thanksgiving. Much has changed since.

The South Hill restaurant has expanded its footprint. Artisan breads are now baked on site at Bouzies Bakery (and delivered around town). Morning pastries and coffee have been added to the menu. Herbs, fruit and veggies are grown on site, kitchen scraps are composted, LED lighting is used and the staff tries to find ingredients as close to home as possible.

Soon, the restaurant will have a license for retail wine sales from its cellar, which has been recognized for its excellence by Wine Spectator magazine.

At least one thing is the same for the Bonds. "They want us to treat every single person who comes in here as they would a guest in their home," says Jessica Collins, who manages front-of-the-house operations at the restaurant.

Among the dishes on chef Anna Vogel's seasonal menu are Pumpkin Risotto with Braised Pork Chips and Sage Brown Butter, Tandoori-style Chicken Breast and Charmoula-rubbed Quail. The ever-present Coconut Curry Prawns and Apple Wood Oven Pizzas are there as well.

Luna also serves a new prix fixe lunch, which includes three courses for $15. The restaurant's next wine dinner is scheduled for Jan. 18, with five courses paired with Buty wines. The dinner is $85.

For more information, reach the restaurant at (509) 448-2383 or www.lunaspokane.com.

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