Tucked away in a neighborhood on the South Hill, Luna is one of Spokane’s finest restaurants, yet it remains relatively undiscovered by students.

First functioning as a construction yard,  to a green grocer, then a post office and finally a restaurant, Luna has seen many drastic changes over the years.  The result is a quaint restaurant that is easily handicap accessible and incredibly well landscaped.

The inside has a similar feel to the outside as it seems as if the landscaping has been brought in with flowers on every table.

“I thought the lighting was cool,” junior Kendra Leggett said.  “It wasn’t really bright, but you could still see.  It was like a candle lit dinner.”

Leggett went to Luna with a number of girls as a going away party.  They reserved a table in advance and ordered desserts.

“The service was great,” Leggett said.  “As soon as we came in they knew who we were … and afterward the waitress was willing to take pictures of us because we were all dressed up.  She was very accommodating if we needed anything.”

The wait staff is very down to earth and approachable.  They make sure to be available as needed.

“They put the napkins on our laps for us,” junior Jennay Smith said.  “That has never happened to me before.”

Those who know of Luna tend to think of it as a high-end and expensive restaurant.  This can turn students away, especially those on a tight budget.

Luna is on the high end, with a cheap meal on the Saturday brunch menu being $11 dollars, but for those who are willing to share meals other options are available.

“We have fabulous pizzas,” said front of house manager Kara Siemens.  “Our pizzas are only $15 dollars and easily feed two people.”

Dedicated to going green, Luna composts most of their vegetables, recycles everything possible and even uses compostable garbage bags.

Luna’s staff also grows their own garden from which many of their ingredients are pulled.  The garden lies directly between Luna and the affiliated Bouzies Bakery.

“Our chefs are very proud of the garden, they even work in the garden themselves,” Siemens said.

The restaurant considers its menu to be “inspired local Northwest” cuisine because whenever possible, what they don’t grow or make themselves, Luna purchases from local farmers. Green Bluff is one of Luna’s regular contributors along with numerous growers from the valley.

With Luna dependent on local farmers for produce their menu changes regularly with the seasons.  Entrees change at least four times a year and sometimes two or three dishes will change within the season because Luna is dedicated to using freshest and most appealing crops available.

“We are showcasing items as they come in season,” Siemons said.