Edgewater Restaurants

If I am going to pay $35 for pasta I don’t mind doing it here. The panne vodka was amazing and Very filling . Started with arugula salad which was also amazing,  prosciutto and melon -amazing super fresh with super thin slice prosciutto (and we have had this around the world) sautéed spinach great, just a bit too much garlic. Bread-amazing, super light great tasting olive oil. Husband had cinghiale (wild boar) lasagna which he also really liked.

My wife and I rated this as one of the top three meals we have had; one of the others is the Inn at Little Washington. Our waiter was exceptional. He had invested the time to learn how every dish was cooked, and he shared the details as he planned the structure of our four-course meal. One the first page of the menu, there are special plates where the chef pulls together samplers of each course. We elected to have appetizers and pasta course from the full menu and then shifted to the special plate where we had a sampler of three different steaks (remember, this is not a steakhouse). For Acqua, it is the flavor of the beef WITH the accompanying sauce that creates the difference. This evening we got their balsamic sauce on one sample steak, the mirtile (blueberry) sauce on the next, and the a garlic butter sauce on vegetables. The sauces were not as strong as we expected and had a subtlety that mixed with the flair of the filet perfectly. Not too sweet, not to fruity, nor sour…you tasted a richness that would take years to master on balance with the meat. We also enjoyed their gnocchi in gorgonzola sauce. It was like no other pasta dish I had ever experienced. The gnocchi was cooked in a way that it was soft and pillowy - it wasn’t just the time it was cooked, but much more about the balance of the ingredients. It was strong enough to stay on your fork, but melted in your mouth - definitely not like chewing on pasta. I love the flavor of gorgonzola, even when strong. However, like the sauces on the steaks, the cheese flavor was completely different…very subtle, and it did not remove any enjoyment of the tender, pillow-like gnocchi. Our appetizer was the burrata. The consistency of the burrata was notably consistent throughout. It was topped with pine nuts and honey, and it rested on grapefruit wedges. The combination of the sweetness from the honey and tart grapefruit blended perfectly with the burrata.

The food at Luna Blu is always delicious. I need gluten free pasta and it is great to find some that I can enjoy. The burrata appetizer was great as was the zabaglione

Food is gourmet quality far better than you’d expect from a pub, generally small plates, and superior pizzas…but then there’s that glorious rotating craft beer list on draft. What more can you ask?

Food was delicious! Hostess could have been more friendly. Server Kim was awesome!