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.

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.

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.”