La Luna dining experience out of this world

ALBANY — Like many people I consider myself a foodie. I love to cook, and I’m a lifelong student of the art of blending flavors and techniques and serving the best of what I know to the people I love.

I am also a person who is disappointed when I go out with hopes and expectations of a good meal just to leave with the thought … we should’ve eaten at home. I decided to share my restaurant experiences with Herald readers so you can decide whether to spend your hard-earned money at a restaurant or at a grocery store.

La Luna on Dawson Road in Albany is the latest spot to throw its hat in a ring filled with restaurants that serve the same or similar items. So, in my mind, to be successful they were going to have to really stand out.

Before we went in, I told Carlton, “I hope this is good because I’m going to give my honest opinion.”

When we walked through the door and I saw Stephen Brimberry behind the bar, I knew the drink portion of the program would be above board. So on to the food.

This was the first time in a while I was actually excited to try a new restaurant. I was thinking, “Surely if they have the audacity to open a taco joint in a city flooded with Mexican and Tex-Mex establishments, they have to have something up their sleeve.”

That something is chef Adrienne DiNella. We’ll get back to her.

Here’s what we ate:

— Chips, salsa, cheese dip

— An order of 3 empenadas

— 1 beef burrito

— 1 veggie taco

— 1 taco Tuesday

— 1 taco vampiro

— An order of 3 sopas

First, the chips, salsa and cheese dip were exceptional. There was nothing basic about them. The chips were thin and crisp, flavored with a barely-there sprinkle of seasoning. The salsa was super fresh; the tomatoes were the star. The cheese dip was a delicious, melted cheese blend. You can never go wrong with a melted stoneware crock of melted cheese.

After the chips and salsa, we moved on to the empenada appetizer. I don’t know how they did it, but the pastry was filled and deep-fried deliciousness, without being heavy or greasy. They were fluffy pillows full of a secret filling and served with a drizzle of sauce and a side of crema for dipping.

The tacos were exceptional. The veggie taco showcased roasted cauliflower and a medley of complimentary fresh vegetables The taco Tuesday was what I think of when I think taco. It was simple with bright, fresh flavor. Taco Vampiro was my favorite of the three we tried. You just have to taste it yourself.

Tacos are served on a tray with the perfect accoutrement … fresh, lime, roasted jalapeno, cilantro and quick-pickled onions.

The burrito was generously stuffed with rice, beans and beef, then flat-grilled to add texture and flavor.

Just when we thought we couldn’t eat another bite, Chef Adrienne brought out the sopas. She took time to describe the dish, made with homemade, hand-rolled dough. As she talked, I tasted the sopa. I aked her, “What’s that funky taste?” It wasn’t funky in a bad way; it was funky in almost a gamey way … not bad just different.

The sopas were served with fresh lime, and once I squeezed the lime on the sopa, it all made sense. That’s what makes a good chef, the understanding that one squeeze of lime added to this sopa is what would bring it all together and give usually unchallenged palates something to savor.

The service was really good; the southwest-inspired flavors were delicious; the food was presented beautifully; the pricing was reasonable, and the vibe was relaxed and casual.

Great job by Chef Adrienne and the crew. Our dining experience at La Luna was out of this world.

Staff Photo: Tara FletcherStaff Photo: Tara Fletcher

Staff Photo: Tara Fletcher

Staff Photo: Tara Fletcher