Published: June 28, 2007 11:59 am         

Luna Ristorante offers guests an Italian escape

The alluring aroma of freshly baked breads, rich red and white sauces and roasted garlic greets guests of Luna Ristorante six nights a week from the historic downtown Valdosta area. For many men and women, it’s downright impossible to stroll pass the eatery without at least being tempted to go inside for a bite.



Family owned by Bob and Katherine Nixon and Rob and Kayza Nixon, Luna Ristorante opened its doors at 132 North Patterson Street in the Azalea City on the evening of Monday, October 16. It was an instant hit with many, including young and old from around South Georgia and North Florida, offering beloved Italian favorites with a slightly modern twist.

“So far, the response to the restaurant has been very good,” Bob said. “We’ve been pleased.” When asked why he and his family decided to introduce the area to Italian food, he added rather matter-of-factly, “To be honest, I don’t know anything else.”







Executive Chef Jean Kuo noted Luna Ristorante’s best sellers to date are its specialty Ravioli (jumbo cheese stuffed raviolis sautéed in a homemade alfredo sauce with lobster meat, sun dried tomatoes and a grilled portobello mushroom on top) and its Filet a la Luna (8-ounce prime filet stuffed with gorgonzola cheese and cooked in a marsala wine sauce with fresh mushrooms). Manager Ray Nipper shared his enjoyment in getting to know the names and faces of the restaurant’s growing body of regulars, many of whom already have a favorite table.

“The fact that they keep coming back again and again tells us we are doing something right,” he said.

With its warm lighting, subdued decor and adult friendly atmosphere, Luna Ristorante provides an opportunity to retreat from the everyday mundane without having to leave the city limits. It’s an ideal spot for husbands and wives wanting to get away from the kids for a little while, couples in the mood for a little romance, a group of girlfriends out for a night of socializing and bonding, or coworkers looking for an opportunity to network with others over drinks in the upstairs bar and lounge area.

A typical evening at Luna Ristorante might begin with a bottle of wine and then some Antipasti (hot or cold appetizers). Among those featured on the simple, yet elegantly designed, menu are Bruschetta (fresh herbs and spices atop toasted garlic bread), Sautéed Mushrooms (whole mushrooms sautéed in garlic, butter and red wine) and Mussels Marinara (mussels steamed and served in marinara sauce).

Guests in the mood for something on the lighter side might then select an Insalata (salad) as their meal. Choices include Antipasta (mixed greens with an array of imported meats, cheeses and veggies) and Insalata Sanremo (mixed greens with tomatoes, olives, onions and carrots).

Entrees offered at Luna Ristorante fall within six different sections on the menu — Pasta, Pollo (chicken), Vitello (veal), Pesce (fish) Carne (meat) and Specialties — each one made from scratch and to order using locally grown produce and herbs when possible and served with a salad. Guests have the option of ordering everything from Pasta with Meatballs (choice of pasta with homemade tomato sauce and meatballs), Fettuccini a la Vodka (fettuccini tossed in a light tomato and cream sauce with premium vodka) and Carbonara (cheese stuffed saquettes cooked in a creamy carbonara sauce) to Chicken Cacciatore (chicken breast sautéed with fresh peppers, mushrooms and onions in a homemade marinara sauce), Chicken Francais (lightly battered sautéed chicken breast in a homemade white win and lemon sauce) and Chicken Gorgonzola (lightly floured and sautéed chicken breast stuffed with gorgonzola cheese in a homemade marsala wine sauce with mushrooms) to Veal Parmigianna (lightly breaded and sautéed veal with tomato sauce, sprinkles of romano cheese and baked imported provolone cheese) and Veal Piccatta (lightly battered and sautéed veal in a homemade white wine lemon sauce with baby capers) to Shrimp Primavera (jump tiger prawns cooked in a cream sauce with fresh veggies) and Scallops (jumbo sea scallops sautéed in olive oil, garlic, butter and white wine) to Steak Pizaioli (8-ounce prime filet pan fried in a homemade marinara sauce with fresh mushrooms) and Steak Marsala (8-ounce prime filet pan fried in a homemade marsala wine sauce with mushrooms) to Eggplant Parmigianna (thin slices of eggplant lightly breaded and sautéed, covered with our homemade tomato sauce and baked imported provolone cheese).

Desserts run the gamut of cheesecake, flourless chocolate cake, tiramisu and cannoli. However, any guest desiring to try something sweet and dangerous might want to order the cherries jubilee or bananas foster, which are prepared tableside using flames.