US Airways - April 2013 - (Page 30)

explore Plate, People, Perfection Taste the menu philosophy at San Luis Obispo’s Luna Red. By Waynette Goodson ★ 30 april 2013 stuffed with an herbed goat cheese, basil oil, and red-wine reduction. And the fish taco salad is made with sticky rice, crispy rice paper, kimchi, and cabbage slaw drizzled with a citrus-soy glaze. Who’s behind this vision of a European-style tapas bar with Central Coast flair? Luna Red is the joint venture of restaurateurs Shanny and photos (clockwise from top left) by Joe mcDermott, molly kiely (2), Joe mcDermott, AlAn hsu, AnD molly kiely San Luis Obispo is the place for foodies to indulge in fresh food and innovative local cuisine. And now, the city adds yet another impressive restaurant to its cast of culinary allstars, Luna Red Global Tapas & Wine. Formerly located across from the courthouse, Luna Red moved to its new spot at the entrance of Mission de Tolosa in April 2012. Diners love to sit outside on the colorful patio, order a handcrafted farm-to-glass cocktail from the patio bar, and relax to the sounds of the creek, just a few feet away. The restaurant has a special knack for bringing the bright California sunshine indoors: The dining room boasts large antique windows and doors opening to the outside. Add lush plants and local art, and the feeling is one of relaxed sophistication. Discerning locals not only give Luna Red high marks for ambience and location, they also love the choice of small or large plates, the extensive wine list chock-full of Central Coast wines, and executive chef Shaun Behrens’s grassroots approach to cooking. From pickling his own vegetables to creating his own sauces, Behrens strives to use fresh, wholesome ingredients sourced from local artisan purveyors and farmers. He subscribes to the ethics of good food by supporting farming and fishing techniques that are sustainable and organic. The proof is in his signature dishes: the Luna burger, stuffed piquillo peppers, and grilled Asianstyle fish taco salad. The burger is eight ounces of natural beef served on a cracked pepper–herb roll slathered in house-made aioli. The peppers come

Table of Contents for the Digital Edition of US Airways - April 2013

US Airways - April 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Ballpark Food
Hub Crawl: San Francisco International Airport
Wine & Dine: 20 Wines Under $20
Wine & Dine: True Brew: Puerto Rico Coffee
Great Tastes: Luna Red
Great Escapes: Couples Resorts
Adventure: Cape Ann, Massachusetts
Great Escapes: Fairmont San Francisco Hotel
Adventure: High Springs, Florida
Gear Up: Golf
Special Section: Cabarrus County, North Carolina
Travel Feature: Grazing in Venice, Italy
US Airways Feature: 50+ Year Employees
No Strings Attached: Brad Paisley
The Rise of Hotel Restaurants
Phoenix Flair
Celebrate New Orleans: Art. Culture. Music.
Great Dates
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - April 2013