300 W. Pratt St. Baltimore MD 21201 / Reservations: 410-752-8383 / Private Events: 410-469-6533

Luna Blog

Luna Del Sea Super Bowl Bash

Tony Assadi - Monday, January 27, 2014
Super Bowl Party

Luna Del Sea in downtown Baltimore is having a Super Bowl Bash this Sunday. Whether you are rooting for the Broncos or the Seahawks, come join us at the restaurant from 5PM-11PM for an all you can drink blow out.

Drinks will include beer, selected wines and rail cocktails. We will be serving a complimentary half time buffet to all of our guests. Please buy your ticket at the link below, print out a copy of your receipt and bring it to the best party in town next Sunday.

Why our restaurant chooses to serve Certified Angus Beef

Tony Assadi - Monday, January 20, 2014
Angus Steaks

For ten years now, Luna Del Sea Steak and Seafood Bistro has been serving the highest quality Certified Angus Beef and freshest seafood. One of our customers recently asked us: What does Certified Angus Beef mean? We thought that this would be the perfect opportunity to explain that answer to everyone.

Although you might see the word angus on many menus in the steak section, the Certified Angus Beef brand is a premium mark that ensures flavorful, tender, juicy cuts of beef. The main difference is in the actual flavor of the beef and the fact that your steak can be physically tracked to an American farm. Next month, we will be showcasing a few of the farms that our beef comes from to spotlight their integrity.

Certified Angus Beef must pass 10 stringent quality specifications in order to earn the name. Here they are broken down into three different sections:

Marbling and Maturity

  • Modest or higher marbling – for the taste that ensures customer satisfaction
  • Medium or fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite
  • Only the youngest classification of product qualifies as "A" maturity – for superior color, texture and tenderness

Consistent Sizing

  • 10- to 16-square-inch ribeye area
  • Less than 1,000-pound hot carcass weight
  • Less than 1-inch fat thickness

Quality Appearance and Tenderness

  • Superior muscling (restricts influence of dairy cattle)
  • Practically free of capillary ruptures (ensures the most visually appealing steak)
  • No dark cutters (ensures the most visually appealing steak)
  • No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)

Now all this technical talk about the steak quality might confuse you a bit, but understand that when we at Luna Del Sea send that steak or for that matter, even a hamburger to your table, we are backed by the experts in finding the best possible cuts available. Come on in and see what all the great flavor is about.

Baltimore County Kicks off a Seventeen Day Restaurant Week

Tony Assadi - Monday, January 13, 2014
Baltimore Restaurant Week

Luna Del Sea has always loved the idea of restaurant week. Although we are located in Baltimore city and are not participating, we applaud the new seventeen day restaurant week concept that Baltimore county has launched as of last Friday. From January 10th until the 26th, 53 restaurants in Baltimore County will be offering lunch and dinner specials ranging from $10.14 to $35.14.

Restaurant week has always been an excellent way to showcase some of your best cooking to customers. Restaurant week let's customers try a new restaurant at a discounted price in the hopes of gaining new regulars. The whole idea of restaurant week was invented by Tim Zagat, the founder of Zagat Survey and the late Joe Baum of Windows on the World and the Rainbow Room in New York City. What started out as a promotion that ran in conjunction with the Democratic Convention, has spread like wildfire all across the country.

Baltimore City will bring back it's Winter Restaurant Week February 16th through the 23rd and will offer three-course fixed-price dinner menus for $20 or $30. Some restaurants will also offer a two-course lunch, that will include an appetizer and entree for $15. The prices do not include liquor, tax or gratuity.

So excuse us while we get back to the kitchen and start cooking up some fresh ideas for Baltimore's Winter Restaurant Week 2014.

Cakebread Chardonnay pairs exceptionally with fresh Maryland seafood

Tony Assadi - Monday, January 06, 2014
Cakebread Chardonnay

One of the most overlooked items on our menu here at Luna Del Sea are some of our incredible white wine selections. We have spent years choosing the perfect white and red wines that compliment the flavors that we cook with and the natural flavors that already exist in most of our dishes. Our absolute favorite wine to pair with many of our seafood entrees, including our Jumbo Lump Maryland Crab Cakes, is Cakebread Chardonnay from Cakebread Cellars in Napa Valley, California.

Cakebread Chardonnay is made from 100% chardonnay grapes and is harvested usually between September and October of each year. One of the aspects of producing world-class Chardonnay begins with the harvesting process. Cakebread Cellars only picks their chardonnay grapes at night. This ensurers that the grapes are harvested cold and that they retain their fruit purity and bright natural acidity. The fruit is then whole-cluster-pressed and aged for eight months in French oak barrels to reach it's creamy lavish fruit flavor.

This Napa Valley Chardonnay offers tasting notes of apple, ripe pear and guava fruit complimented by hints of toasted oak and honeysuckle. All we know is that it tastes great with shrimp and crab cocktail, steamed clams and mussels and almost everyone of our seafood dishes on the menu. We suggest that you enjoy cold glasses of Cakebread Chardonnay with our the Blackened Tuna And Scallops or the Whole Maine Lobster. To learn more about the wines that we serve with the cuisine that we cook, look for upcoming wine classes offered here at Luna Del Sea in 2014.

Maryland crab cakes our signature food Item online

Tony Assadi - Tuesday, December 31, 2013

This year our restaurant decided to take the most popular item on our menu, Maryland Jumbo Lump Crab Cakes and make them available online for all of our loyal customers from all over the United States. Well, it seems many other restaurants are taking their signature items and doing the same exact thing.

In a recent article posted on Restaurant Hospitality, many restaurants are now finding a strong customer base online. Gift cards and certificates have always been big sellers on the Internet but it is now signature food items that restaurants are famous for that are becoming the stars. For example, Peter Luger Steak House of Brooklyn is now selling their famous prime dry-aged steaks online. The joint that invented the Buffalo chicken wing, The Anchor Bar is now selling fifty suicide wings online for over a hundred dollars. Even Lou Malnati's out of Chicago, are now selling their signature deep dish pizza pies online.

Our Maryland Jumbo Lump Crab Cakes have always brought a smile to our customer’s faces. We love it when our guests say, "This is the best crab cake that we’ve ever tasted" because it makes all the long hours of working in the restaurant business really worth it. In the upcoming year, we will be launching a separate section of our website to sell our Maryland Crab Cakes along some of the other menu items that our patrons have grown to love like our Luna Del Sea crab dip, oysters Rockefeller, Black Angus NY strip steak or Black Angus filet mignon just to mention a few. So stay tuned to see what Luna Del Sea will be bringing to your table and I think it’s time to order a few of those Chicago deep dish pizza pies for my staff. To read the full article about signature food items now being sold online, visit http://restaurant-hospitality.com/marketing/how-restaurants-can-sell-signature-items-online.

Luna Del Sea New Years Eve Dinner Menu

Tony Assadi - Monday, December 23, 2013
New Years Eve

Here in downtown Baltimore, we are gearing up to ring in the new year with you. Luna Del Sea has designed 3 excellent dinner options that can fit into anyone's budget. So join us for the dining and celebration of the new year.

  • For $50 you can choose from our regular menu, one soup or salad, one pasta or one chicken entree and one dessert.
  • For $75 you can choose from our regular menu, one soup or salad, one steak or one seafood entree and one dessert.
  • For $100 you can choose from our regular menu, one soup or salad, our surf & turf entree and one dessert.

All prices are per person and include one glass of champagne.

Also after dinner and starting at 10PM, we are throwing a huge New Year's Eve Bash in our beautiful ballroom with DJ Prolific. Tickets are only available at the door and will be $30 per guest.

Restaurant leadership in Baltimore

Tony Assadi - Monday, December 09, 2013
Restaurant Leader

Some of our recent blogs have discussed our certified Angus hand cut steaks, the launching of our famous crab cake online store, a really awesome craft beer and a super holiday meal.

But we promised that our blog at Luna Del Sea was going to be a collection of weekly entries from our employees and management team on the restaurant business itself.

In the restaurant business much like every other business, great employees need great leadership. When we hire an exceptional employee, we make it very clear from day one that we have your back. We lead by example and promise to teach you the restaurant business.

So for this week, our manager Antonio will be interviewing Tony Assadi, owner and operator of Luna Del Sea.

Antonio: What was your first job in a restaurant?
Tony: “I started as a dishwasher in Timonium, Maryland at a restaurant called Father’s Gay 90’s in 1976 and after two weeks I was promoted to line cook. After that, I decided to go to work for Beefsteak Charlie’s in Towson Plaza as their Lead Front of the House Server.”

Antonio: What is your favorite part about owning a restaurant?
Tony: “Meeting new people everyday and making them relaxed and enjoy their experience when they choose to dine with us. I also love creating new and healthy dishes with the freshest ingredients that keep me and my guests young and energetic.”

Antonio: How has the restaurant business in downtown Baltimore changed over the past ten years?
Tony: “I find that our customers are more educated about the quality of food the we serve. The quality of our certified Angus meats, fresh seafood and organic vegetables are all very important to me and are now available from our suppliers on a daily basis. Diners in Baltimore really care about quality.”

Antonio: What new trends do you see happening in the restaurant business?
Tony: “I see the service aspect of what we do slowly being minimized in the future. The technology is already there with tablets and point of sale systems but we still like to give the personal touch and customer service that our guests deserve.”

Antonio: How do you keep your existing guests happy while attracting a new generation in the process?
Tony: “I try to personally greet each and every customer just to let them know that I am here. I truly care about making sure that we rise above and beyond their expectations when they dine with us.”

Luna Del Sea Maryland Jumbo Lump Crab Cake Recipe

Tony Assadi - Sunday, December 01, 2013

This week we are sharing with the entire world our famous Maryland Jumbo Lump Crab Cake recipe. We have held these ingredients, our preparation and our cooking procedures very closely to our chest for many years but now realize that the public is ready to try and duplicate our most prized entree here in Baltimore. The holidays are the perfect time to spend with family and friends, so why not spend time seeing if you can create these crab cakes in your own kitchen at home.

Here at Luna, we have made the bold decision to develop an entire website to selling our famous Maryland delicacies to you. We have also decided to put together some easy to prepare romantic dinners that will include our marinated hand cut Certified Angus steaks with delicious homemade side dishes and our most popular appetizers like crab dip and jumbo lump crab cocktail if you are planning to entertain.

So, stay tuned to see everything that we have in store for you in 2014 and good luck preparing our customer's favorite item on the menu.

Ingredients

  • 1 pound of jumbo lump crab meat (makes 4 - 4 ounce crab cakes)
  • 2 crushed Saltine crackers
  • 4 teaspoons of melted butter
  • 1/2 cup finely chopped parsley
  • Sprinkle of paprika
  • 6 ounces of imperial sauce (makes 4 - 4 ounce crab cakes)
  • 2 large eggs
  • 1 cup mayonnaise
  • 1/2 lemon juiced
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon Old Bay seasoning

Preparation and Cooking Instructions

  1. Crack 2 large eggs into a bowl and add the mayonnaise, lemon juice, yellow mustard, worcestershire sauce, hot sauce and Old Bay seasoning and mix.
  2. Melt 2 tablespoons of butter in a pan.
  3. Pre-heat oven on Broil for 350 degrees.
  4. Add the chopped parsley and the crushed Saltine crackers to the crab meat and toss in a large boil until mixed evenly.Toss the ingredients carefully with your hands and do not break up the crab meat.
  5. Add the imperial sauce to the dry crab cake mix. Again toss careful with your hands and do not break up the crab meat.
  6. Form the wet crab cake mixture into 4 large round balls.
  7. Place crab cakes on greased sheet pan and top each crab cake with 1 teaspoon of melted butter and a sprinkle of a paprika.
  8. Cook crab cakes for 10-15 minutes until they are light brown in color.
  9. Remove from the oven and enjoy.

Luna Del Sea serving Thanksgiving Dinner this year

Tony Assadi - Saturday, November 23, 2013
Thanksgiving Dinner

As we are quickly approaching Thanksgiving, we want to make sure all of our loyal customers and out of town visitors have a special place to enjoy Thanksgiving dinner. We have decided to serve a seasonal menu with all the goodies you have grown to love on Thursday November 28th from 5pm until 10pm. Luna will have all the football games on that day with a fully stocked bar. Our dinner will be $35 per person and will be served with one glass of white or red wine. We look forward to toasting a holiday cheer with you.

Take a look at our Thanksgiving menu

What beer should I order with my crab cakes?

Tony Assadi - Saturday, November 09, 2013
Heavy Sea Gold Beer

For this week's blog, we've decided to spotlight one of our favorite beers here at Luna Del Sea, Heavy Seas Gold. We're not bragging when we say "we broil the best crab cakes in Baltimore" but we also serve some pretty incredible local beers. In fact, we usually aren't the ones making that statement, it's usually one of our customers. Whether it's a Baltimore local or a guest from out of town, we live to to hear the words: "That was the best crab cake I've ever tasted!" come out of our customer's mouths.

Heavy Seas Gold is the beer that we most often pair with our Maryland crab cakes. Some people like a nice glass of French Sancere with seafood but we are a bit more traditional around here and always suggest cracking open a nice cold beer with our crab cakes. The entire story of Heavy Seas is a great one because it all started here in Maryland. A guy named Herb was all set to embark to on a career in the theatre in New York City. Just before he was going to leave, his father Albert asked his son to come work part-time at the local tavern that he had just purchased. Once Herb entered the bar on the first day, his father tossed him the keys to the bar, cussed some words of encouragement and walked out the door. So now Herb was the proud owner of a local tavern. This tavern was called Sisson's and it was without a doubt, Maryland's original Brewpub.

As years went on, Herb had his heart set on expanding the production of his brewpub and created the Clipper City Brewing Company. Here he started brewing Heavy Seas Gold. Luna Del Sea is a family owned and operated restaurant and bar, so we love the fact that this beer has a strong family ties to Baltimore. We also love the way that this beer tastes with almost everyone of our seafood dishes. On their website, Heavy Seas Gold is described as:

"An easy-drinking session beer that pours a deep golden color. It smells slightly floral and herbal, thanks to a hopback full of Cascade and Centennial hops. Gold is tasty and refreshing, with a round mouthfeel."

All we know is that we love the way it washes down a jumbo lump crab cake. Heavy Seas Gold is brewed locally year round and has won distinguished awards at both the Great American Beer Festival and the World Beer Cup in 2010. So the next time you join us for a romantic dinner or belly up to the bar for our awesome happy hour, order a Heavy Seas Gold to see what we are talking about.


"The food is consistently great. Their crab cakes are some of the best in Baltimore. All crabmeat, no fillers. They are awesome!"

Anthony G.

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