LUNA

LUNA

Luna makes me want to get married again so I can have a bridal shower on their patio. This venue is absolutely STUNNING. From their front entrance covered in greenery, their light blue colors, their Wisteria tree in perfect bloom, the open terrace, garden room, chicken coop, you get the picture… Luna is one of the most gorgeous fine-dining spots in Spokane.

Inside the front entrance you are greeted by their open kitchen concept, dreamy copper pans and fresh loaves of bread for sale. As if Luna could get more charming, there is chalkboard art with the owners wedding date inscribed in the bar area. They were married at Luna and they decided to keep their wedding artwork.

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If you look below in the main entrance, there is a glass floor and you can see their wine cellar in the basement. They have around 5,000 types of wine. They have a large pizza oven where they wood fire their pizza crust and some of their other dishes.

Luna has an incredible garden where they grow most of  their own fruits and vegetables and they have a chicken coop! Talk about farm-to-table. They have apple and pear trees on their patio and they will incorporate these fruits into their salads and desserts seasonally. Just when I think Luna can’t get more adorable, they bring out a dish garnished with edible flowers!

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We started our meal with their Prawn salad. This cucumber wrapped dish was a delight! It was stuffed with prawn, apple, teragon, in a light yogurt sauce with a kick and lemon gel. This was light and fresh. A great Spring appetizer.

Next, we had the Lunch Salmon dish. This was the best salmon I have had in a LONG time. They typically order wild salmon but it is not in good condition right now so this salmon is from a farm in Canada that practices natural methods to create the best, healthy salmon. It was pan seared in brown butter until nice and cooked then they finish it off in the oven, without flipping, to keep it juicy but rid the fishy taste. This salmon was over lentils, pickled kale, carrots in a mustard cream sauce. The dinner salmon is very similar but it is served with gnocci.

The chef is very excited about his curried cauliflower dish, and after trying it, I see why. It is a different take on a mundane vegetable. He keeps it fresh and in its original form. He uses the head as a base and cuts pieces of cauliflower to top the head then cooks the vegetable in brown butter, hazelnut, adds curry powder and finishes it off in their pizza oven for that nice fiery flavor. The cauliflower stays firm and he tops it with cauliflower couscous and golden raisins, soaked in juice. The chef said that “raisins are grapes without a soul”, but somehow he made them work. That’s talent. The chef’s goal was to make a vegetarian dish flavorful, instead of your typical salad. Well chef, you succeeded.

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Now for my favorite part: dessert. The pastry chef is well trained and looks at his pastry making as an art form. His Madeleine’s looked as madeleines should look. The ambiance, flavor, and presentation had me feeling like I was sitting in a French cafe…. if only. These madeline had perfect humps, were fluffy, and full of citrus flavor. They like to use citrus shavings that are in season. This mixture had some grapefruit, tangerine, kumquat, and lemon. They are using this madeleine recipe to replace their Beignets since these work better for a summer dish.

They recently started using some new plates made by a local potter called KJ Pottery. They are currently testing them out and they are gorgeous. I love the use of a local potter. Let’s keep our money in Spokane, right? They even have a cute cursive “L” logo engraved on the plates. Straight gorgeous.

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XOXO

Tell them “Spokaneeats” sent you.

Luna (5620 S Perry St, Spokane, WA // 509.448.2383)

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