The Santorini Chicken Bowl is a lunch and dinner favorite. It comes with grilled chicken kabob, Luna Grill’s signature couscous medley, chopped kale, Greek cabbage, hummus, schug sauce, tzatziki and rice.
“It kind of blends together all of the different flavors of Mediterranean,” Rogers says.
Every Luna Grill dish is made to order. Fresh mint and parsley are cut up daily for made-from-scratch couscous and tzatziki.
The restaurant’s ingredients are all sourced non-GMO. It has responded to recent customer requests for more gluten-free options. The Ground Sirloin Kabob is a new gluten-free option for guests after making a switch to garbanzo flour.
“Maria has a huge passion for food and cooking, so she’s very adamant about having high-quality ingredients to go into our dishes,” Rogers says.
Luna Grill’s Middle Eastern-inspired grilling method helps cook meat all the way through without losing juiciness.
The restaurant is now open for dine-in, offers curbside pickup and is enhancing its current menu options.
“We’ve taken a step back from new menu items because we found that people are craving tried-and-true classics,” Morgan says.
As spring and summer weather rolls in, Luna Grill is putting extra emphasis on being outside; the Walnut Hill Lane patio is the biggest of its 60 restaurants.
“Whether it’s with having happy hour programs or adding lights,” Rogers says, “outdoor dining will be big for us.”
Luna Grill, 8165 Walnut Hill Lane, Ste. 1300, 469-480-8480, lunagrill.com