Luna switches things up

If you’ve been to Luna lately, you might have noticed the longtime South Hill restaurant has made a few changes.

Over the summer, the next-door house that was once home to the restaurant’s baking operation was removed, making way for a new paved parking lot off of East 57th Avenue. There’s an additional 14 spots.

Luna has also moved its baking program into its regular restaurant kitchen, which meant a bit of re-jiggering to accommodate three, new stacked steam ovens. It also meant streamlining its offerings. The Rustic, naturally leavened loaf is no longer available. But the mildly sour signature Luna bread, which used to contain some commercial yeast, is now completely naturally leavened. Luna also offers ciabatta along with its brunch bread.

The garden out back was reorganized with help from the experts at CasaCano Farms, which grows much of the produce for the restaurant. The redone rows are lined with lavender and feature strawberries, peas, beans, cabbage, leeks, purple beans and wildflowers that are used to decorate tabletops. There’s a new herb patch, too, with rosemary, parsley, chives, basil, sage and oregano.

Luna plans to host small, monthly, multi-course dinners during the warmer months in the newly renovated garden, starting this month. Seating is limited; there’s room for about 14 guests. Dinners will feature garden-grown ingredients, and each of the five courses will be paired with wine. The plan is to host one or two this season, then start up again in spring, said chef Taylor Siok, who oversees Luna’s pastry and baking.

Luna is at 5620 S. Perry St. Call (509) 448-2383. On the web: lunaspokane.com.