Luna Pizza Cafe - Clayton — Restaurant in Clayton

Stopped at Luna's after attending the Fall Fest, what a dissapointment. First greeted with "it will be about 30-35 minute wait" for our party of four. The only available tables without waiting were the ones outside. One of our guests pointed out that she had made online reservations, then all of a sudden they did have availability inside. Not off to a great start, and my skeptism was being tested.

Once at our table we waited for another five to ten minutes to pass before our waitress "J" made it to our table. For a Saturday afternoon it didn't appear to be over-busy. J takes our drink and pizza order. Strike 2, didn't have the beer our companion ordered; after checking J said they had run out of a lot of things. Fine, settled for different recommendation. After our drinks were delivered, we didn't see J for another 45 minutes where she asked our companion if he wanted another beer, [because] our pizza was taking a minute... Strike 3, 45 minutes into this, and she only asked one person if they wanted another beer, what about a refill for the rest of us? She didn't apologize for the pizza still not being delivered after 45 minutes.

Strike 4, an hour after ordering simple pizzas, margherita and a shittake mushroom/sausage, they arrived at our table. The margherita, room temperature (we saw it sitting on the pass for a considerable amount of time), burnt crust, four dollops of cheese, some basil leaves, and sauce that was bland and free of any taste. I could've done better with a can of tomato paste... your sauce made Chef Boyardee look like a Michellin Chef. The mushroom/sausage crust was also room temperature, burnt and had little sausage and or sauce, again very bland. And yes, J, when you came back to ask if everything tasted okay, my eyeroll was intentional.

The atmosphere? casual bougie.

Word of advise, have your wait staff be more responsive if they want a tip. Have your Chef taste what he/she is sending out. Buy some fresh herbs and spices to give your sauce some flavor. An hour wait for a below grade pizza was not a great first impression. I would not recommend this establishment to...

UPDATED INFO: Went back tonight and had the Involtini di Melanzani. That was fantastic! Also, got a ground beef pizza and the crust was much better. The sauce was a bit thicker (not watery) and that made a huge difference. They're definitely improving! :D

ORIGINAL REVIEW: I got the margherita pizza and it was very good.. The sauce was maybe too watery, causing the dough to be wet and floppy, which I chalk up to simply being an opening day glitch. I'm sure it will improve as they get their feet under them. Either way, the taste was great! I could definitely tell everything was fresh.

The panna cotta was delicious. I LOVED the blueberry basil topping they put on it. That was a flavor bomb. :)

The others at my table ordered standard cheese pizzas and they all found it odd that their pizzas weren't covered with cheese. While margherita-style has those little splashes of moz everywhere, it was a bit strange to see a standard cheese pizza made that way. To do a little fix on their own, the folks a my table asked for a side of parmesan to cover the blank spots. They were much happier with the results after doing that. :D

Our server was super nice and helpful and the environment was awesome. It was bright, clean, and comfortable. It's a bit classy feeling, too. Has a trendy feel.

All in all, it was a fun time and I'm looking forward to going there often. Hopefully they'll have their doors open for lunch soon. (hint hint)

It's great to have a new restaurant like...

My wife and I ate last night at Clayton's wonderful Luna Pizza Cafe. A relatively new venue, the place has a limited menu that would no doubt win the approval of Gordon Ramsay. They know what their strengths are, and everything offered is top-notch cuisine inspired by the owners, who studied their craft in Florence, Italy. The hub of the operation is the brick oven, which allows the cooks to create delicious, elevated authentic Italian street food. Sunday afternoon we saw Chef Jeff (sounds like the name of a good restaurant mascot) training another chef, and our server, Natalie, could not have been nicer or more helpful and welcoming! The wait for our food was a little longer than expected - but I'm willing to wait for fresh, hot, delicious food, aren't you? The Fire-Roasted Mushrooms were served in a small skillet and were hot, flavorful, and nicely spicey, 'finished with garlic, thyme, Aleppo and Truffle oil.' The spaghetti and meatball (beef and pork) was done just right, with Pomodoro sauce, grated parmesan cheese, basil and olive oil. The brick over pizza with lightly breaded eggplant was tasty, supple, and nicely charred. The overall experience was friendly and upscale enough to make you feel good, but without even a hint of snobbery. This is a great local venue worthy of visiting - and...