Luna Loves Sage

25 years of Luna: Landmark South Hill eatery marks a quarter century
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I then cut some sweet onion, Red Delicious apples and a couple bulbs of kohlrabi into large chunks.

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These fuits and vegetables made a bed in the bottom of a roasting pan, and the pork loin went on top. These slow-roasted at degrees F for 4.

As you can see in the above photo, I served it with some stuffing and steamed vegetable as well. Your email address will not be published.

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25 years of Luna: Landmark South Hill eatery marks a quarter century

But her new favorite salad is the roasted beet with arugula, micro greens, beets, candied pistachios, chevre, radish and citrus vinaigrette. And Aaron DeLis agreed.

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They laid the groundwork, for sure. They passed the torch. This is a place where generations of diners have made memories, the site of bridal and baby showers, birthday, graduation and rehearsal dinners, engagements and weddings, too.

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In fact, Hannah and Aaron DeLis got married here shortly after they bought it. They were Luna customers before they became Luna owners. They always made sure we felt special.

The DeLises also have added a terrace bar with outdoor lounge furniture and a fire feature, painted the interior, replaced kitchen equipment, bought new tables and chairs, added banquette seating in the bar, and refinished the floor. During November, Luna owners and staff are hoping guests treat their monthlong celebration as a homecoming.

She works three or four nights per week, commuting from Twin Lakes. And she plans to continue as long as she can. I get to do that on a nightly basis.

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We have a really loyal family here, both guests and employees. People here take their jobs very seriously. It really is a passion.

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You meet their children and their grandchildren. Their children grow up and have children of their own. Regulars have their preferred tables.

Executive chef Joe Morris has even worked with guests to create dishes for them that stay on the menu for months. There was never anything better in this city to me.

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He and Sloan encourage customers to come back more than once.